Looking for a set-it-and-forget-it meal that fits perfectly into your Whole 30 lifestyle? This Zesty Chicken & Veggie Stew is a delicious, comforting dish that showcases how a slow cooker can transform simple ingredients into a hearty, flavor-packed delight. With a gentle kick of spice, a bright burst of citrus, and a fragrant blend of herbs, you’ll be counting down the minutes until dinnertime.
Ingredients
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery ribs, sliced
- 2 bell peppers (any color), chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika (optional, but highly recommended)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cup chicken broth (ensure Whole 30 compliant)
- Juice of 1 lemon
- 1 tablespoon olive oil
Instructions
Begin by arranging your vegetables at the bottom of your slow cooker. Layer the chopped onion and peppers first, followed by the carrots and celery. This helps them cook evenly and soak up flavors from top to bottom.
Next, season the chicken thighs with salt, pepper, oregano, chili powder, and a sprinkle of smoked paprika if you’d like a hint of smoky depth. Nestle the chicken among the vegetables, making sure each thigh has good contact with the bottom or the sides of the slow cooker.
Combine the chicken broth, minced garlic, and lemon juice in a small bowl, then gently pour this mixture over the chicken. Drizzle the olive oil on top, allowing it to coat the ingredients. Cover the slow cooker, set it to low, and let the stew cook for about 6 to 7 hours. If you decide to speed things up, cook on high for 3 to 4 hours, but keep an eye on the liquid level.
Once the cooking time is up, use two forks to shred the chicken right in the slow cooker. Stir everything together to distribute the flavors. Taste and adjust seasonings with more salt, pepper, or lemon juice as desired.
Serve your Zesty Chicken & Veggie Stew in bowls with a final sprinkle of fresh herbs, such as parsley or cilantro, if you like extra color and freshness.
This warm and savory recipe is wonderful for busy weeknights or meal prep days, and it’s completely Whole 30-friendly. It’s perfect for anyone craving a comforting and nourishing meal without sacrificing taste or convenience. If you’re not a fan of chicken thighs, boneless chicken breasts or cubed pork loin can make great substitutes. You can also adjust veggies based on what’s in season—zucchini or yellow squash would be superb in the summer. Dig in and enjoy a truly satisfying meal that proves healthy eating doesn’t have to be dull or complicated.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
