Low-Calorie Crockpot Chicken Stew

This low-calorie crockpot chicken and vegetable stew is a perfect solution for busy evenings or those aiming to eat healthfully without sacrificing flavor. Tender chunks of chicken breast simmer with hearty potatoes, fresh green beans, crisp zucchini, and aromatic herbs in a gentle broth. The recipe brings to mind calm autumn afternoons when I’d drop everything into the slow cooker and unwind, knowing dinner was taken care of with minimal effort.

I first tried this during a hectic week and was amazed at how satisfying and comforting it was. Since then, it has become a go-to recipe that even my pickiest eaters enjoy asking for.

Ingredients

• Boneless skinless chicken breast: cubed for lean, tender protein
• Yukon Gold potatoes: peeled and diced to add creaminess and substance
• Carrot: sliced for sweetness and bright color
• Green beans: chopped to bring a fresh snap, added late to preserve texture
• Small zucchini: diced for mild flavor and moisture
• Celery stalk: chopped to add aromatic depth and balance the sweetness of carrots
• Chicken bouillon: to boost savory notes and enrich the broth
• Small onion: diced for a lightly sweet flavor base when cooked slowly
• Four cloves garlic: minced for warmth and fragrance
• Chicken broth: as the liquid foundation, choose lowsodium quality for best taste
• Dried thyme: for woody herbal aroma
• Dried basil: for a gentle sweet herbaceous note
• Salt and black pepper: for seasoning and subtle heat
• Half a lemon: juiced, optional, to brighten the final dish before serving

Instructions

Prepare and Layer Ingredients:

Dice the chicken breast and all vegetables as described ensuring uniform sizes for even cooking. Mince the garlic finely so its flavor infuses well. In your crockpot, place the chicken evenly on the bottom followed by a layer of potatoes, carrots, celery, and diced onion. Save the green beans and zucchini for later to prevent overcooking.

Add Flavorings and Liquid:

Sprinkle dried thyme, basil, salt, and black pepper evenly over the layered ingredients. Add the minced garlic and chicken bouillon for added richness. Slowly pour 4 cups of chicken broth over everything, making sure all solids are submerged to ensure they cook evenly and absorb the flavors.

Slow Cook for Optimal Tenderness:

Set your crockpot on low heat for 6 to 7 hours or if short on time use high heat for 3 to 4 hours. Every so often check the mixture to confirm even cooking and gently stir if necessary to distribute heat and flavors.

Add Green Beans and Zucchini:

About 30 minutes before the cooking cycle ends, incorporate the chopped green beans and diced zucchini. This timing keeps these tender vegetables from turning mushy while maintaining their bright color and fresh bite.

Finish and Serve:

Once vegetables are tender and chicken is fully cooked, taste your stew and adjust seasoning if needed. Just before serving squeeze in lemon juice to inject a fresh brightness that complements the savory broth. Ladle the stew into bowls serving warm for a nourishing meal.

My favorite part of this stew is the gentle herb aroma steeped throughout the broth, it transports me back to slow Sunday afternoons spent with family. Each spoonful feels like a warm hug after a busy day.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over low heat to preserve the chicken’s tenderness and vegetable textures. This stew also freezes beautifully, portion into freezer-safe containers to enjoy future quick meals.

Ingredient Substitutions

You can swap Yukon Gold potatoes with sweet potatoes for a touch of natural sweetness and more fiber. Turkey breast can substitute chicken breast for similar leanness with just a slightly richer flavor. Change green beans to fresh asparagus for a subtle earthiness that pairs especially well in spring.

Serving Suggestions

Garnish with fresh parsley or a dollop of Greek yogurt for a creamy contrast. Serve with a warm wholegrain roll or a crisp green salad to round out the meal with fiber and crunch.

This comforting low-calorie crockpot stew is nourishing and easy to prepare. Serve warm and enjoy with your favorite garnish.

Common Questions About Recipes

→ Why add green beans and zucchini at the end?

Adding green beans and zucchini in the last 30 minutes keeps them crisp and vibrant, preventing mushiness and nutrient loss.

→ How can I ensure my chicken stays juicy?

Cut chicken into uniform cubes and avoid overcooking. Using chicken thighs can also yield a juicier texture.

→ Can I make this stew on the stovetop?

Yes, simmer all ingredients covered on low-medium heat for 45–55 minutes, adding green beans and zucchini during the final 10 minutes.

→ How do I adjust for a thicker stew?

Remove a cup of cooked potatoes, mash them, and stir back in, or simmer uncovered for 30 minutes to reduce liquid.

→ What substitutions can be made for ingredients?

Swap Yukon gold potatoes for sweet potatoes, chicken breast for turkey breast, or green beans for asparagus to vary flavors and textures.