Go Back
Slow cooker filled with colorful vegetables and frozen chicken

Hearty Frozen Chicken Vegetable Stew

This comforting slow cooker stew is the perfect solution for busy days. Using frozen chicken breasts along with a medley of carrots, celery, potatoes, and tomatoes, this recipe creates a rich, warming meal without the need to thaw the chicken beforehand. Tender chicken mingles with savory herbs and vegetables, resulting in an easy, family-friendly dish that’s both nutritious and satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 8 hours
Course Main Course
Cuisine American, Slow Cooker Meal

Equipment

  • Slow Cooker (Crockpot): Ensure it’s large enough to hold all the ingredients.
  • Sharp Knife & Cutting Board: For chopping vegetables.
  • Measuring Cups & Spoons: To measure broth, herbs, and seasonings accurately.
  • Mixing Bowl: (Optional) For tossing vegetables with seasonings.
  • Food Thermometer: To verify the chicken reaches a safe internal temperature (165°F).

Ingredients
  

  • Chicken:
  • 4 frozen boneless skinless chicken breasts (approximately 1.5 lbs total)
  • Vegetables:
  • 3 medium carrots peeled and cut into 1/2-inch pieces
  • 2 celery stalks chopped
  • 1 large onion diced
  • 2 medium potatoes peeled and cut into 1-inch cubes
  • 3 garlic cloves minced
  • Liquids & Canned Goods:
  • 1 can 14.5 oz diced tomatoes (with juices)
  • 2 cups low-sodium chicken broth
  • Herbs & Seasonings:
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Optional:
  • 1 tablespoon olive oil for sautéing vegetables
  • 1/4 cup chopped fresh parsley for garnish

Instructions
 

  • (Optional) Sauté the Vegetables:
  • In a medium skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 2 minutes.
  • Add the carrots and celery, cooking for an additional 2 minutes to help build flavor. (You may skip this step if you prefer to assemble everything directly in the slow cooker.)
  • Layer the Ingredients:
  • Evenly spread the potato cubes, carrots, celery, and onions on the bottom of the slow cooker.
  • Place the frozen chicken breasts on top of the vegetables.
  • Add Liquids and Seasonings:
  • Pour the diced tomatoes (with their juices) and chicken broth over the layered ingredients.
  • Sprinkle in the dried thyme and rosemary, add the bay leaf, and season lightly with salt and pepper.
  • Slow Cook:
  • Cover the slow cooker with its lid.
  • On HIGH: Cook for 4–5 hours.
  • On LOW: Cook for 6–8 hours.
  • Safety Tip: Use a food thermometer to ensure the chicken reaches an internal temperature of 165°F.
  • Shred the Chicken (Optional):
  • Once fully cooked, carefully remove the chicken breasts from the slow cooker.
  • Shred the meat using two forks, then return the shredded chicken back into the stew.
  • Stir gently and allow the flavors to meld for another 5 minutes.
  • Serve:
  • Discard the bay leaf.
  • Ladle the stew into bowls and garnish with chopped fresh parsley. Enjoy hot!
  • Details:
  • Prep Time: 15 minutes (plus an optional 5 minutes for sautéing)
  • Cook Time:
  • 4–5 hours on HIGH
  • 6–8 hours on LOW
  • Total Time: Approximately 4.5 to 8 hours, depending on the setting
  • Yield: Serves 4–6
  • Category: Main Course, Stew, Slow Cooker Meal
  • Method: Slow Cooking
  • Cuisine: American Comfort Food
  • Diet: Gluten-Free, High-Protein
  • Keywords:
  • frozen chicken, slow cooker, chicken stew, easy dinner, comfort food, one-pot meal, hearty, meal prep, vegetables, healthy
  • Nutrition (per serving, based on 6 servings):
  • Serving Size: ~1 ½ cups of stew
  • Calories: ~320 kcal
  • Sugar: ~7 g (from natural sugars in vegetables and tomatoes)
  • Sodium: ~750 mg (varies with broth and salt use)
  • Fat: ~12 g
  • Saturated Fat: ~3 g
  • Unsaturated Fat: ~9 g
  • Trans Fat: 0 g
  • Carbohydrates: ~25 g
  • Fiber: ~4 g
  • Protein: ~35 g
  • Cholesterol: ~90 mg
  • Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Notes

Food Safety: Cooking chicken from frozen in a slow cooker is convenient, but it’s crucial to confirm that the meat reaches an internal temperature of 165°F to ensure it is safe to eat.
Slow Cooker Considerations: Avoid overcrowding the slow cooker to promote even heating throughout the dish.
Consistency Adjustment: For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.
Ingredient Flexibility: Feel free to substitute or add your favorite vegetables (like bell peppers or zucchini) based on seasonality or personal preference.
Optional Sautéing: Sautéing the vegetables beforehand adds depth of flavor but isn’t mandatory if you’re short on time.
Keyword frozen chicken, slow cooker, chicken stew, easy dinner, comfort food, one-pot meal, hearty, meal prep, vegetables, healthy