Chicken and Veggie One Pot Stew (Crock Pot)

There was a snow storm in Boston this weekend so I wanted something cozy and nutritious to eat. I'd never used my crock pot before, but threw together the below concoction. Surprisingly easy and delicious!

Prep time: 15 min

Cook time: 3.5-4 hours on high; 5-6 hours on low

Servings: 4-5 bowls


  • 1 small/medium zucchini
  • 1/2 yellow onion
  • 2-3 small/medium carrots
  • 1/2 cup dried green lentils (rinsed)
  • 2.5 cups low sodium chicken broth
  • Couple tomatoes (whatever you have on hand - I used 1 tomato on the vine and a handful of cherry tomatoes)
  • 4 chicken breasts
  • Seasoning for chicken: salt, pepper, cayenne pepper, garlic powder, onion powder
  • Optional add-ins:
    • More veggies! I added swiss chard to my last batch and it worked out great. Shredded kale would probably be a nice addition as well. Easy way to get more veggies into your system.
    • Minced garlic: I was out of garlic so I left this out, but it could add some additional flavor.

*All organic if possible.


  1. Chop all the veggies up and throw into crock pot. No need to be scientific here. 1 inch-ish pieces will do. Eyeball it and do what feels right.
  2. Throw the lentils in.
  3. Pour the chicken broth in.
  4. Season both sides of the chicken breasts. Be generous with the salt and spices. Place the chicken on top of all the veggies and push down a little so it's partially covered by the broth. Note: broth doesn't have to cover all the goods completely.
  5. Cook on high setting for 3.5 hours. Then uncover and use forks to shred the chicken (should be super soft and easy to shred). Cover and cook for another ~15 min.
  6. Enjoy! Would be delicious with some grated parmesan (I didn't have any but I can imagine how good it'd taste).


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