Low-Calorie Crockpot Chicken and Vegetable Stew

Prep Time	Cook Time	Total Time
20 min	6 h	6 h 20 min

Introduction

This low-calorie crockpot chicken and vegetable stew is cozy, filling, and light enough for any night of the week.

Tender chicken simmers with potatoes, green beans, zucchini, and herbs in a flavorful broth that tastes slow-simmered all day.

It’s a set-it-and-forget-it slow cooker meal that’s perfect for busy weeknights or easy, make-ahead lunches.

Prep mode (keeps screen active)

Prep the chicken and vegetables

Cut the chicken into bite-size cubes and trim any visible fat to keep the stew lean.
Peel and dice the potatoes, slice the carrot, and dice the onion, celery, and zucchini evenly for even cooking.
Rinse and chop the green beans, then set them aside since they go in near the end.
Layer ingredients in the slow cooker

Place the potatoes, carrot, celery, and onion in the bottom of a 4- to 6-quart slow cooker.
Add the cubed chicken on top, spreading it in an even layer.

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Mix broth and seasonings

In a bowl or large measuring cup, whisk together the broth, bouillon, thyme, basil, salt, pepper, and garlic.
Pour this mixture evenly over the chicken and vegetables in the slow cooker.
Slow cook the stew

Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours.
Do not lift the lid often, since that releases heat and slows cooking.
Add green beans, zucchini, and lemon

About 30 minutes before serving, stir in the chopped green beans and diced zucchini.
Cover and continue cooking until the vegetables are tender but still bright and slightly firm.
If using lemon juice, stir it in right at the end for a fresh, bright finish.

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Taste and serve

Taste the broth and adjust the salt and pepper to your liking.
Ladle the stew into bowls and serve hot with extra lemon wedges if you like.

Yukon gold potatoes -> cauliflower florets: Swap half or all of the diced potatoes for small cauliflower florets to lower carbs and calories. The stew stays hearty and spoonable, but feels lighter with a slightly more delicate, mild flavor.
Chicken breast -> turkey breast: Use cubed boneless, skinless turkey breast instead of chicken for a slightly different lean protein profile. The texture stays tender and juicy, and the flavor is very similar but a bit more savory.
Part of the potatoes -> extra zucchini: Replace half of the potatoes with extra diced zucchini for a lighter stew with fewer starches. You still get a satisfying spoonful, but the broth feels cleaner and the vegetables shine more.

Cut everything the same size: Aim for 1/2-inch cubes for chicken, potatoes, and zucchini so everything cooks evenly and stays tender, not mushy.
Layer dense veggies on the bottom: Keep potatoes and carrots at the bottom where heat is strongest, which helps them cook through before the stew finishes.
Skim fat easily: If you make this ahead, chill the stew, then lift off any hardened fat before reheating gently on the stove.
Brighten with fresh herbs: Finish bowls with chopped fresh parsley or thyme right before serving for extra color and fresh garden flavor.

Can I use frozen vegetables instead of fresh?: Yes, you can use frozen carrots, green beans, or mixed veggies, but add them during the last 45 minutes. They release more water, so you may want to reduce the broth by about half a cup.
How can I thicken the stew without adding many calories?: Mash some of the cooked potatoes right in the slow cooker to thicken the broth naturally. You can also stir in a slurry of 1 tablespoon cornstarch and cold broth for a slightly thicker texture.
Can I prep this the night before?: Yes, you can chop all the vegetables and chicken, then store them in separate containers in the fridge. In the morning, dump everything into the slow cooker, add broth and seasonings, then start cooking.
What if my stew tastes a little bland?: First, add a pinch more salt and pepper, then let it simmer a few minutes so flavors blend. A squeeze of lemon juice and a small sprinkle of extra dried herbs can wake up a flat-tasting broth.