Slow Cooker Chicken and Vegetable Stew

Hannah Tasker

This comforting stew is packed with protein and veggies. Simply add chicken, vegetables (such as carrots, celery, and potatoes), and stock to the slow cooker and let it cook on low for 6-8 hours. This recipe is easy to customise with your favorite vegetables and herbs!

Print Recipe

Prep Time 30

Servings 4

Ingredients

600 g Chicken diced
3 Carrots chopped into large chunks
2 Onions finely diced
3 sticks Celery finely diced
2 tbsp wholegrain mustard
1/2 cup flour (50g)
3 tsp dried thyme
500 ml vegetable stock

To Serve

100 ml creme fraiche
salt and pepper to taste
chopped parsley to garnish (optional)

Instructions

If you want to sear the chicken, heat some oil in a frying pan and cook until the chicken has started to brown. You can skip this step completely and add the raw chicken to the slow cooker with the other ingredients in step 2.
Coat the raw or cooked chicken in the flour and add to the slow cooker
Add the carrots, celery, onion, wholegrain mustard, thyme and stock to the slow cooker with the chicken and mix well
Put the lid on, and cook on HIGH for 4 hours or LOW for 6-8 hours
When ready to serve, add the creme fraiche to the slow cooker and stir though
Dish up onto plates and season with salt and pepper

Notes

We like to serve our stew with some creamy mashed potato and a garnish of chopped parsley. To make this dish even simpler, you could also add the potato to the slow cooker with the other ingredients.