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Healthy Slow Cooker Chicken & Zucchini Stew - Cozy, Light, and Satisfying

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts)
  • Zucchini: 3 medium, cut into half-moons
  • Onion: 1 large, diced
  • Carrots: 2 medium, sliced
  • Celery: 2 stalks, sliced
  • Garlic: 4 cloves, minced
  • Crushed tomatoes: 1 can (14.5–15 oz)
  • Low-sodium chicken broth: 3 cups
  • Olive oil: 1–2 tablespoons
  • Spices: 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon smoked paprika
  • Bay leaf: 1
  • Fresh herbs: 1/4 cup chopped parsley (or basil)
  • Lemon: 1 (zest and juice)
  • Salt and pepper: to taste
  • Optional add-ins: 1 cup chopped spinach or kale, 1 can chickpeas (rinsed), red pepper flakes

Method
 

  1. Prep your vegetables. Dice the onion, slice the carrots and celery, and cut the zucchini into half-moons about 1/2-inch thick. Mince the garlic.
  2. Season the chicken. Pat chicken dry and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of smoked paprika.
  3. Optional quick sauté. For deeper flavor, warm 1 tablespoon olive oil in a skillet over medium. Sear chicken 2–3 minutes per side until lightly browned. Transfer to the slow cooker. If skipping, place the seasoned chicken directly in the slow cooker.
  4. Layer the base. Add onion, carrots, celery, garlic, zucchini, crushed tomatoes, and chicken broth to the slow cooker. Stir in oregano, basil, smoked paprika, and the bay leaf. Add a pinch more salt and pepper.
  5. Set and cook. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easy to shred.
  6. Shred the chicken. Remove chicken to a plate and shred with two forks. Discard the bay leaf. Return shredded chicken to the slow cooker and stir.
  7. Brighten and finish. Stir in lemon zest and juice. Add chopped parsley and any optional greens (spinach or kale) and cook 5–10 minutes more, until the greens wilt. Taste and adjust salt, pepper, and acid.
  8. Serve. Ladle into bowls. Drizzle with a little olive oil and extra herbs if you like. Serve with whole grains or crusty bread for a heartier meal.