Chicken & Veggie Pantry Stew. Some days you just want a hot, filling dinner without a lot of fuss. This stew is exactly that — warm, hearty, and made from simple things you probably already have at home.
Just chop up your chicken and whatever veggies are hanging out in your kitchen, throw everything into the slow cooker, and turn it on. That’s really all there is to it. No fancy steps, no hard cooking skills needed. By the time your family is home and hungry, a big pot of hot, cozy stew is sitting there ready to go. It smells amazing, it fills everyone up, and it barely costs anything to make. Oh, and the best part? You can change up the vegetables every single time depending on what you’ve got. This stew works with almost anything! A big, warm bowl of chicken and veggies that cooks itself while you go about your day. Use whatever vegetables you have at home — this stew is hard to mess up!
Servings: 6
Ingredients
- 2.2 pounds skinless chicken thigh fillets, diced
- 3 medium potatoes, washed and diced into 2cm squares
- 2 pieces medium carrots, sliced
- 1 large onion, sliced
- 1 piece sweet potato, diced
- 1 cups pumpkin, diced
- 0.3 cups dried green peas
- 1 tablespoon minced garlic
- 3 cups chicken stock (liquid)
- 1 piece chicken noodle soup mix packet (40g)
- 2 teaspoons fresh parsley
- 2 teaspoons fresh thyme
- 2 teaspoons fresh garlic chives
- 1 pinch salt and pepper
Chicken & Veggie Pantry Stew: Steps
- Add everything to the slow cooker: Put all your ingredients into the slow cooker — the 2.2 pounds skinless chicken thigh fillets, diced, 3 pieces medium potatoes, washed and diced into 2cm squares, 2 pieces medium carrots, sliced, 1 pieces large onion, sliced, 1 pieces sweet potato, diced, 1 cups pumpkin, diced, 0.3 cups dried green peas, 1 tablespoons minced garlic, 3 cups chicken stock (liquid), 1 pieces chicken noodle soup mix packet (40g), 2 teaspoons fresh parsley, 2 teaspoons fresh thyme, 2 teaspoons fresh garlic chives, and a little 1 pinch salt and pepper. No need to cook anything first. Just toss it all in!
- Cover it with the lid and turn the slow cooker to HIGH. Let it cook for 300 minutes. Don’t worry about checking on it too much — the slow cooker does all the hard work for you.
- Serve and enjoy: Give the stew a gentle stir. Scoop it into big bowls and serve with crusty bread rolls on the side. Use the bread to dip into that warm, yummy broth!
Notes
Tips to make this stew work for you:
Cut the potatoes into small pieces (about 2cm) so they get nice and soft by the time it’s done.
No pumpkin? No problem! Swap it for zucchini, corn, or any veggie you have sitting in the fridge.
Don’t have fresh herbs? Use half the amount of dried herbs instead — they work great too.
Want to cook it slower? Set it to LOW and let it go for about 7 hours.
This is a very budget-friendly meal — great for feeding a whole family without spending a lot.
The soup mix packet adds a lot of flavor, so taste before adding extra salt.