Garden Harvest Chicken Stew

A hearty slow cooker chicken stew filled with fresh vegetables from your summer garden. 
Today I want to share a simple recipe for Garden Harvest Chicken Stew. Now that the cold weather is here, there's nothing more comforting than a big bowl of soup or stew. This recipe is a new to me, but quickly has become a family favorite. I can't believe I haven't tried chicken stew until now. Especially since it's really common in the south.

This stew is packed full of vegetables, which I love and the sauce is a tomato based sauce and it's so good!. I originally found this recipe back in September on the Sunday Baker blog. If you live in Texas than you know it's still pretty hot in September, so on that back burner this recipe went. As soon as we had our first cold snap I couldn't wait to pull out the crock pot and make this chicken stew.

I did adapt the recipe slightly because I couldn't find the Swanson's Concentrated Flavor Boost Chicken Broth. I just substituted with regular chicken broth and added a chicken bouillon cube instead. I also browned the chicken a bit and added a few extra vegetables that I had on hand. What I love most about this recipe is that it utilizes a lot of the vegetables from from our vegetable garden. 

This chicken stew is rich in flavor and definitely a keeper. I hope you'll give it a try.

Yield: 6
Author: Tina Butler | Mommy's Kitchen
Garden Harvest Chicken Stew

Garden Harvest Chicken Stew

A hearty slow cooker chicken stew filled with fresh vegetables from your summer garden.
Prep time: 30 MinCook time: 7 HourTotal time: 7 H & 30 M


  • 3 -4 boneless, skinless chicken breasts, cubed
  • 2 - tablespoons olive oil
  • salt and pepper to taste
  • onion and garlic powder, to taste
  • 1/2 - medium onion, chopped
  • 6 - medium potatoes, peeled and cubed (I prefer Yukon Gold)
  • 4 - large carrots, peeled and sliced
  • 1 - cup fresh or frozen green beans
  • 3 - cups low sodium chicken broth, separated
  • 1 - chicken bouillon cube
  • 1 - cup water
  • 1 - bay leaf
  • 1 - 6 oz can tomato paste
  • 1 - teaspoon kitchen bouquet or more for darker color
  • 1 - zucchini squash, cut
  • 1/4 - cup cold water
  • 3 - tablespoons cornstarch


  1. Cut the chicken into bite size pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sprinkle with salt, pepper, garlic and onion powder to taste.
  2. Saute the chicken until lightly browned, remove chicken set aside on a plate and reserve the pan drippings.
  3. Reheat the skillet over high heat and add 1/2 cup chicken broth to the skillet to deglaze the pan. Add the onions, potatoes, carrots and chicken back to the skillet.
  4. Saute for 3-5 minutes.
  5. Add the chicken mixture to a 6 quart slow cooker and add the remaining ingredients except the zucchini, 1/4 cup cold water and cornstarch.
  6. Mix well and cook on low for 6-7 hours (or high for 4 hours). During the last 2 hours of cooking add the zucchini.
  7. When all the vegetables are all soft, in a separate small bowl mix together the cold water and cornstarch, stirring until smooth.
  8. Stir the cornstarch mixture into the stew and cook for an additional 20 minutes or until the sauce thickens.
  9. Ladle into bowls and serve.
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Inspired by: Sunday Baker

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toni said…
This looks so good! I can't wait to try it.
Amy @ Cake Pops said…
Lovin Mommy's Kitchen .. this is one recipe i'm looking forward to trying.
Michele said…
Mmmm! That looks great. Perfect for cold weather.
This looks really tasty :) Love and hugs from the ocean shores of California, Heather :)
Michelle said…
That looks so good. I am always looking for crock pot meals as it always busy around here. This is perfect. Thanks for sharing
Mary Bergfeld said…
This is a perfect meal to offset the nasty weather we've been having. I am new to your blog so I've spent some time browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary
As You Wish said…
This looks wonderful. Is there any reason you couldn't just add the chicken to the crockpot raw and cook it on low for at least 8 hours? I would think that would be plenty of time for it to be cooked through since you can cook a whole chicken in the crockpot on low in 8 hours. Hmmmm.
Sandi said…
THANKS! This looks good and the crock pot is often my best friend.

I'm always looking for new recipes to use in my "best friend." : )
Terry said…
It is time for the soups to be made! I look forward to making some Chicken & Dumplings myself and some Potato soup. Would you share your recipe for Chicken & Dumplings?

I love you site!
You have awesome Recipes. Thank you for sharing.
Tina Butler said…
@Asyouwish, I season with salt and pepper and the saute the meat before adding. I think it it gives it more flavor and makes a richer broth. You can add it raw but I prefer to brown it a bit first. It's just a preference of mine and has nothing to do with cooking time.
Anonymous said…
I've been looking for more "cold weather recipes" and this was perfect! It was also so simple, which is a must with a newborn and toddler. It was just what we needed for dinner on a night that was around 30 degrees! BURRR.
Sherry said…
Just wanted to say that you and I share the same heart! Love your recipe collections. Haven't tried any yet but am going to soon. Also we are fellow Texans!
Merry Christmas!
Anonymous said…
I add a rutabaga in chunks too.
Anonymous said…
Is there another thickening agent you might suggest if I don't have cornstarch on hand? This looks delicious!
Tina Butler said…
You could use flour and water in place of cornstarch. I know you can also use instant potato flakes to thicken soups and stews.
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