Low-Calorie Chicken and Vegetables

This low-calorie crockpot chicken and vegetable stew is a perfect go-to for anyone looking to enjoy a wholesome, satisfying meal with minimal effort. With lean chicken breast and a variety of fresh vegetables slow-cooked together, it fills your kitchen with cozy aromas and delivers comforting flavors. The gentle simmering process lets all the ingredients meld beautifully, making it a great choice for busy days or when you want something healthy and hearty ready when you walk in the door.

I first prepared this stew on a chilly autumn Sunday and loved how it made the whole house smell like weekend comfort. It quickly became a family favorite that we return to whenever the weather cools down.

Ingredients

• Boneless skinless chicken breast: the lean protein base, look for fresh or high-quality frozen for best texture
• Yukon Gold potatoes: these hold their shape well during slow cooking and add a creamy texture
• Carrot: adds natural sweetness and color, choose firm and vibrant carrots
• Green beans: added near the end for a crisp vibrant bite
• Zucchini: keeps its texture and adds fresh flavor when stirred in late
• Celery stalk: contributes a subtle aromatic depth
• Chicken bouillon: intensifies the broth’s savory flavor, use a good-quality brand for better taste
• Onion: the foundation of flavor, select a firm onion without soft spots
• Garlic: brings warmth and complexity, fresh cloves yield the best flavor
• Chicken broth: the stew’s liquid base, opt for low sodium to control seasoning
• Dried thyme and basil: earthy herbs that round out the flavor profile
• Salt and black pepper: to taste, enhances and balances all flavors
• Lemon juice: optional at the end for a bright, fresh finish

Instructions

Prepare and Layer Ingredients:

Start by cutting the chicken breast, potatoes, carrot, celery, onion, and zucchini as directed. Mince the garlic finely to release all its aromatic oils. Putting the chicken on the bottom of the crockpot first creates an even cooking base. Add the denser vegetables like potatoes and carrots next, followed by celery and onion for a solid flavor foundation. Hold off on green beans and zucchini for later to maintain their vibrant colors during cooking.

Add Flavorings and Liquid:

Sprinkle the dried thyme, basil, salt, and black pepper evenly over the layered ingredients. Distribute the minced garlic and chicken bouillon on top to build depth in the broth. Pour in the chicken broth carefully, making sure all solids are submerged so they cook evenly and absorb flavor thoroughly. This layering method ensures balanced cooking and flavor development.

Slow Cook for Optimal Tenderness:

Set your crockpot to low heat if you have the time for a 6 to 7-hour cook, or to high for 3 to 4 hours if you need it faster. Checking in occasionally helps make sure everything is cooking uniformly. Stir gently if needed to prevent sticking or uneven cooking, but avoid frequent stirring as slow cooking relies on gentle heat to meld flavors.

Add Green Beans and Zucchini:

With about 30 minutes left on the timer, stir in the chopped green beans and zucchini. Adding these vegetables late preserves their texture and vibrant color. If you add them too early, they will overcook and lose their fresh bite, turning mushy and less appealing.

Finish and Serve:

Once the stew is tender and the chicken is fully cooked, give it a taste and adjust the seasoning as needed. If you like a little brightness, squeeze in fresh lemon juice just before serving to lift all the flavors without introducing bitterness. Ladle into bowls and enjoy warm.

The feel-good factor of this dish comes from the combination of fresh herbs and the comforting slow-cooked chicken. My favorite ingredient has to be the Yukon Gold potato because it absorbs the broth so well without falling apart, giving every spoonful a creamy yet hearty texture that reminds me of family dinners gathered around the table.

Storage tips

Cool the stew completely before transferring to airtight containers. It keeps well refrigerated for up to four days. For longer storage, freeze portions in freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove or microwave.

Ingredient substitutions

If you want more sweetness and extra fiber, swap Yukon Gold potatoes for sweet potatoes. For variety in protein, turkey breast cubes work beautifully as a lean alternative that still absorbs flavors nicely. Green beans can be swapped with asparagus for a different crunchy texture and a subtle grassy note ideal for spring.

Serving suggestions

Top with freshly chopped parsley or a dollop of Greek yogurt for added creaminess and freshness. Serve with a warm whole-grain dinner roll or a side salad to round out the meal with contrasting textures and flavors.

Ladle into bowls and enjoy warm. It’s a comforting, healthy stew that’s perfect for busy nights and makes excellent leftovers for meal prep.

Common Questions About Recipes

→ Why add green beans and zucchini at the end?

Adding these vegetables towards the end preserves their vibrant color, crunch, and nutrients, preventing overcooking and mushiness.

→ How can I ensure my chicken stays juicy?

Cut chicken into uniform cubes and monitor cooking times carefully. Searing chicken before slow cooking also locks in moisture and enhances flavor.

→ Can I make this stew on the stovetop?

Yes, simmer all ingredients except green beans and zucchini on low-medium heat for 45–55 minutes, adding the last vegetables in the final 10 minutes for optimal texture.

→ How do I adjust for a thicker stew?

Remove some cooked potatoes, mash them, and stir back into the stew, or simmer uncovered for the last 30 minutes to reduce liquid naturally.

→ What substitutions work well in this dish?

Sweet potatoes can replace Yukon Gold potatoes for extra sweetness, turkey breast works instead of chicken, and asparagus can swap green beans for a fresh twist.