Amazing 8-Hour Chicken and Zucchini Stew

When the air starts to get a little crisp, or maybe you’ve just had one of those days where you can’t face a complicated kitchen routine, what do you reach for? For me, it’s always something that simmers away quietly, filling the house with amazing smells. That’s why I’m so excited to share my recipe for Chicken and Zucchini Stew. This isn’t just another dinner; it’s the definition of easy, comforting food that builds those little moments of connection we all crave.

I’m Daniel, and I started Reciqa because I truly believe that the best meals don’t need fussy techniques or a million ingredients. They just need heart. I’ve spent years finding those simple dishes—the ones that taste incredible after a long day—and this stew is in the top tier. It uses the magic of the slow cooker, meaning you toss it together in the morning and come home to dinner.

The way the zucchini keeps everything bright and fresh, balancing out the richness of the chicken thighs, is just brilliant. Trust me when I say this Chicken and Zucchini Stew will earn a permanent spot on your rotation. It’s proof that comfort food can still be incredibly simple and nourishing!

Gathering What You Need for Your Chicken and Zucchini Stew

Okay, let’s get organized! This stew is so simple because we use mostly pantry staples, but you’ll want to make sure you have everything prepped before we start browning the chicken. Don’t skip the flour coating on the chicken—that’s going to help us build a nice, thick sauce later on. We’re relying on the slow cooker for the long cook, but the initial browning step is where we lock in all that amazing chicken flavor.

It’s important that the zucchini is diced right before it goes in, just like the carrots, so they cook down beautifully without turning to complete mush. Let’s look at exactly what we need to pull together this comforting meal.

Essential Ingredients for Chicken and Zucchini Stew

Quantity	Ingredient	Preparation Note
2 ½ pounds	Chicken thighs	Cubed
½ teaspoon	Salt	For seasoning
¼ cup	Flour	For coating chicken
3 tablespoons	Olive oil	For browning
3 tablespoons	Cold butter	Divided use
2 cups	Onions	Diced
4 cloves	Garlic	Minced
4 cups	Chicken broth	The base liquid
3 medium	Carrots	Chopped
2 cups	Zucchini	Diced
1 cup	Frozen peas	Added at the end

Equipment Required for the Slow Cooker Chicken and Zucchini Stew

You absolutely need your trusty slow cooker for this one—the low and slow method is key! You’ll also want a good, sturdy skillet for browning the chicken and sautéing those onions and garlic. Grab your cutting boards and knives, and make sure you have a measuring cup handy for that broth. That’s really all the fuss we have!

Step-by-Step Guide to Making Delicious Chicken and Zucchini Stew

This is where the real magic happens, but don’t let the steps intimidate you! We’re doing a little bit of active cooking upfront so the slow cooker can handle the rest. The browning step is non-negotiable, folks. It creates those beautiful, deep flavors that make a stew satisfying instead of just watery. Take your time here, it’s worth it!

Preparing the Chicken for the Chicken and Zucchini Stew

First things first, let’s get that chicken ready. Take your cubed chicken thighs and put them in a bowl. Sprinkle over the salt, pepper, and paprika. Toss it all around until every piece looks nicely seasoned. Next, toss that seasoned chicken with the flour until it’s just lightly coated. Don’t cake it on, we just want a whisper of flour!

Now, heat up that olive oil in your skillet over medium-high heat. We need to brown the chicken in batches—don’t crowd the pan, or it will steam instead of brown! Sear the pieces until they have a nice golden crust on all sides. As each batch finishes, scoop that gorgeous chicken right into the insert of your slow cooker. Once all the chicken is tucked in, drop one tablespoon of that cold butter into the hot skillet. Let it melt, then toss in your diced onions and minced garlic. Sauté them until they are soft and smell amazing—about three to five minutes. Scrape that garlic and onion mixture right on top of the chicken in the slow cooker.

Building the Base of Your Chicken and Zucchini Stew

Time to layer in the rest of our flavor foundations! Pour in all four cups of chicken broth. Add your two tablespoons of tomato paste and stir it gently so it starts to break down into the liquid. Now, add your chopped carrots, your diced zucchini, those two bay leaves, and that lovely sprig of rosemary. Give everything a gentle stir to combine it all. You want those herbs submerged a bit so they can infuse the broth properly. Don’t worry about the zucchini breaking down too much right now; it’s going to melt into the stew beautifully over the long cook time.

Slow Cooking Time and Final Additions for the Chicken and Zucchini Stew

Seal up the slow cooker lid and set it to low. This stew needs a good, long nap—seven to eight hours on low is perfect. This long, slow heat ensures the chicken thighs get unbelievably tender. When there are only about 15 minutes left on the clock, open it up and toss in your cup of frozen peas. They just need that little bit of time to heat through and stay bright green. Once the time is up, fish out those bay leaves and the rosemary sprig. They’ve done their job, and we don’t want anyone biting into woody bits!

Optional Thickening Method for Your Chicken and Zucchini Stew

If you like a stew that really clings to your spoon, here’s the little trick. In a small bowl, whisk together the cornstarch and cold water until it’s completely smooth—no lumps allowed! Stir this slurry right into the stew while it’s still hot in the slow cooker. Let it bubble for a few minutes. Then, for that final luxurious touch, swirl in the remaining two tablespoons of cold butter right before you serve it. It makes the whole thing glossy and rich. You won’t regret this final step!

Tips for Perfecting Your Chicken and Zucchini Stew

The beauty of this Chicken and Zucchini Stew is that it practically cooks itself, but a few small habits can take it from good to absolutely unforgettable. My biggest piece of advice is about the chicken thighs: don’t be tempted to swap them out for breasts if you can help it! Thighs have more fat and connective tissue, which keeps them moist and shreddable after eight hours in the slow cooker. Breasts tend to get stringy and dry.

When it comes to liquid management, don’t panic if it looks soupy early on. The carrots and zucchini release water, but the flour on the chicken thickens things up nicely as it cooks. If you find it’s *too* thin, use that cornstarch slurry trick we talked about—it’s a lifesaver! Also, don’t rush the browning. Those dark bits stuck to the bottom of your skillet after you remove the onions? That’s called fond, and scraping that up with the broth when you load the cooker adds huge depth to the final stew.

Finally, the zucchini flavor integration is key. Because zucchini is so mild, it absorbs everything around it. By adding it early, it soaks up the broth and herbs. It really brightens the stew up, keeping it from tasting heavy.

Flavor Variations for Chicken and Zucchini Stew

Sometimes you just want to shake things up a little, even with a reliable favorite like this Chicken and Zucchini Stew. The great thing is that the base flavors are so clean that changing the herbs or spices is super easy. You don’t need to rethink the entire process, just swap out a few supporting actors!

If you’re feeling a little more Mediterranean, ditch the rosemary sprig and toss in a half-teaspoon of dried oregano along with the bay leaves. It gives the stew a brighter, sunnier taste. Another quick switch is to swap out the paprika for sweet smoked paprika—that adds a lovely, subtle smokiness that pairs wonderfully with the carrots.

For a slightly richer, earthy profile, try adding a teaspoon of dried thyme right at the beginning with your carrots and zucchini. Just remember to remove the woody rosemary sprig if you use thyme! These small tweaks keep your slow cooker dinner exciting week after week.

Serving Suggestions for This Comforting Chicken and Zucchini Stew

Once you’ve pulled those bay leaves out and swirled in that last bit of butter, this stew is ready to go! Because it’s so satisfying and hearty on its own, you don’t need much else, which is perfect for a busy weeknight. My go-to pairing is always some really good, crusty bread. You need something sturdy to drag through that thickened broth and soak up every last bit of flavor—seriously, don’t skip the bread!

If you’re looking for something green to balance the richness, keep it simple. A light, crisp side salad dressed with a bright lemon vinaigrette works wonders. It cuts through the richness of the chicken perfectly. You could also serve it over a small bed of egg noodles or even some fluffy rice if you want to stretch the meal a bit further, but honestly, just a bowl and a loaf of bread is pure, unadulterated comfort!

Storing and Reheating Leftover Chicken and Zucchini Stew

The best part about a slow cooker meal? The leftovers! This Chicken and Zucchini Stew actually tastes even better the next day once all those flavors have had a chance to meld overnight. When you’re ready to store it, make sure you let it cool down on the counter for just a little bit—maybe 30 minutes—before sealing it up. Don’t try to put super-hot stew straight into the fridge, it’s not great for the food safety!

I always portion mine out into smaller, airtight containers. That way, when lunchtime rolls around, I only have to heat up what I need. Reheating is so easy; the microwave works great, just heat it in short bursts and stir it in between so it warms evenly. If you don’t want to microwave, a gentle simmer on the stovetop over low heat is fantastic, too. It’ll be just as comforting as the first time!

Storage Aspect	Detail
Container Type	Airtight containers are a must
Refrigeration Life	Up to 4 days
Freezing Potential	Yes, freezes well for up to 3 months
Reheating Tip	Add a splash of extra broth if it seems too thick after refrigeration.

Frequently Asked Questions About Chicken and Zucchini Stew

It’s natural to have questions when you’re trying a new favorite recipe, especially when you’re adapting it for your own kitchen. I’ve gathered the ones I hear most often about making this wonderful Slow Cooker Chicken and Zucchini Stew!

Can I use chicken breasts instead of thighs in the Chicken and Zucchini Stew?

Oh, you definitely can, but you have to be careful! Chicken thighs are my recommendation because they hold up beautifully to the long, slow cooking time. If you use breasts, they might get a little dry or stringy after 7 or 8 hours on low. If you must use them, I’d suggest cutting the cooking time down to about 5 or 6 hours maximum, or even adding them in during the last two hours of cooking. Check them often!

How can I make this Chicken and Zucchini Stew spicier?

If you like a little kick, this is such an easy fix! You can add about a quarter teaspoon of cayenne pepper right when you season the chicken and flour at the beginning. Or, if you prefer to add heat at the end, stir in a half teaspoon of crushed red pepper flakes along with the frozen peas. That way, you can taste it first and decide if you need more heat for your perfect Easy Dinner!

What is the best way to ensure my Chicken and Zucchini Stew is low in fat?

This recipe is actually already quite balanced, especially since chicken thighs are used, but if you want to be extra careful, just trim any large, visible pieces of fat off the thighs before you cube and season them. Also, when you brown the chicken, make sure you drain off any excess oil from the skillet before you sauté the onions and garlic. The main fat comes from the olive oil and butter, so managing those amounts keeps the overall fat count nicely low!

Understanding the Nutrition in Your Chicken and Zucchini Stew

Now, before we finish up, I always like to give a little heads-up about the numbers. Since every chicken thigh weighs a little differently, and how much broth you end up using shifts things around, please treat these figures as a good estimate! They are based on using the ingredients listed and dividing the whole batch into six equal servings.

Nutrient	Amount (Per Serving Estimate)
Calories	450
Protein	45g
Fat	18g
Carbohydrates	25g

This data is calculated based on the recipe as written and may vary slightly depending on specific ingredient brands and preparation methods.

Share Your Experience Making This Chicken and Zucchini Stew

I truly hope this Chicken and Zucchini Stew brings some simple joy to your table this week! Cooking is always better when we share the results, so please let me know how it went for you. Did you try the optional butter swirl? Did your family love it?

Head down to the comments section below, leave a star rating if you can, and tell me all about your experience. I love hearing how these simple meals connect with your family!

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