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Slow Cooker Protein-Packed Chicken Stew - Cozy, Hearty, and Easy

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs for a richer stew)
  • 1 large yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 medium Yukon gold potatoes, diced (peeling optional)
  • 1 cup mushrooms, sliced (optional but adds depth)
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 (15 oz) can cannellini or great northern beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon (about 1 tablespoon)
  • 2 tablespoons chopped fresh parsley, for garnish

Method
 

  1. Prep the veggies: Dice the onion, carrots, celery, and potatoes. Chop the pepper and slice the mushrooms. Mince the garlic.
  2. Season the chicken: Pat the chicken dry, then season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the smoked paprika.
  3. Optional sear for extra flavor: Heat olive oil in a skillet over medium-high. Sear chicken 2–3 minutes per side until lightly browned. This step adds depth but isn’t required.
  4. Layer the slow cooker: Add onion, carrots, celery, potatoes, bell pepper, mushrooms, garlic, diced tomatoes, beans, thyme, oregano, bay leaf, tomato paste, remaining salt and pepper. Pour in chicken broth and stir to combine.
  5. Add the chicken: Place the seasoned (and optionally seared) chicken on top of the vegetables.
  6. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and the potatoes are soft.
  7. Shred the chicken: Remove the chicken to a plate. Shred with two forks into bite-size pieces, then return it to the slow cooker.
  8. Brighten and adjust: Stir in lemon juice. Taste and add more salt or pepper if needed. Remove the bay leaf.
  9. Garnish and serve: Ladle into bowls and top with chopped parsley. Serve as-is or with crusty bread.