Low-Calorie Chicken Vegetable Stew

This low calorie crockpot chicken and vegetable stew offers an effortless way to enjoy a nourishing, comforting meal with very little hands on time. Loaded with tender chicken breast and a colorful mix of vegetables simmered in flavorful broth, it makes weeknight dinners simple and satisfying while sticking to your healthy eating goals. This stew always makes my home smell like a cozy autumn afternoon and brings everyone to the table hungry for seconds.

I first tried this stew when I was easing back into healthy meals after the holidays. Now it’s become a regular request when I need something both hearty and low in calories. The way the flavors develop in the crockpot is just unbeatable.

Ingredients

• One pound boneless skinless chicken breast: Cut into cubes for lean protein that cooks evenly
• Two medium Yukon Gold potatoes: Peeled and diced for heartiness and creaminess
• One large carrot: Sliced for sweetness and color
• One cup chopped green beans: Added late to keep a fresh crunch
• One small diced zucchini: Brings a mild, tender bite
• One fresh celery stalk: Chopped for aromatic depth
• One tablespoon chicken bouillon: To enhance savory richness, choose a quality low sodium brand
• One small diced onion: For sweetness and body
• Four cloves minced garlic: Providing warmth and pungency
• Four cups chicken broth: As the cooking liquid, low sodium options allow control over saltiness
• One teaspoon dried thyme: Offering earthy herbal notes
• Half teaspoon dried basil: For a subtle aromatic lift
• Half teaspoon salt: For seasoning, adjusted to taste
• Quarter teaspoon black pepper: Adding gentle heat and balance
• Juice of half a lemon: Optional to brighten flavors just before serving

Instructions

Prepare and Layer Ingredients:

Dice all the vegetables and chicken as specified. Mince the garlic finely to release its full aroma. In the crockpot insert, place the cubed chicken evenly on the bottom. Next add the potatoes, carrots, celery, and onion in layers on top. Reserve the green beans and zucchini for later to keep their texture.

Add Flavorings and Liquid:

Sprinkle the dried thyme, basil, salt and pepper evenly across all layered ingredients. Add the minced garlic and sprinkle in the chicken bouillon for depth. Pour the chicken broth smoothly over everything, making sure all solids are submerged so they cook uniformly.

Slow Cook for Optimal Tenderness:

Set the crockpot on low heat for six to seven hours or high for three to four hours. This slow cooking process gently breaks down vegetables and infuses flavors. Check on the stew occasionally, stirring gently if ingredients seem unevenly cooked.

Add Green Beans and Zucchini:

Around 30 minutes before the cooking completes, stir in the chopped green beans and diced zucchini. This timing prevents overcooking and retains their bright color and crisp texture.

Finish and Serve:

When all the vegetables are tender and the chicken is fully cooked, taste the stew and adjust salt or pepper as needed. Squeeze in the lemon juice if using, to add a fresh brightness. Ladle into bowls and enjoy warm.

I love how the Yukon Gold potatoes provide a subtle buttery texture without adding excess calories. It reminds me of cozy family Sundays where this stew was the centerpiece bringing warmth and comfort after a day spent outdoors.

Storage Tips

Allow the stew to cool completely before transferring to airtight containers. It keeps well refrigerated for up to four days and freezes beautifully for up to three months. Reheat gently on the stove or microwave, adding a splash of broth if it has thickened.

Ingredient Substitutions

Swap Yukon Gold potatoes with sweet potatoes for a natural sweetness and extra fiber that complements the herbal broth nicely. Use turkey breast instead of chicken for a lean alternative with a slightly richer flavor. Substitute green beans with fresh asparagus for a unique twist and vibrant color that works especially well in spring.

Serving Suggestions

Finish bowls with a sprinkle of fresh parsley or a dollop of Greek yogurt to add creaminess and freshness. Pair with a warm whole grain roll or a crisp green salad for a balanced, satisfying meal that fits health and taste goals.

This low calorie crockpot stew is effortless, nourishing, and full of flavor. It makes weeknight dinners and meal prep simple and satisfying.

Your Recipe Questions Answered

→ Why add green beans and zucchini at the end?

Adding green beans and zucchini in the last 30 minutes ensures they retain their vibrant color, texture, and nutrients without becoming mushy.

→ How can I keep chicken juicy during cooking?

Cut chicken into uniform cubes and avoid overcooking by following slow cooker timing. Using chicken thighs can also yield juicier results.

→ Can this stew be made on the stovetop?

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

→ How do I thicken the stew if needed?

Remove a cup of cooked potatoes, mash them, and stir back into the stew or simmer uncovered for 30 minutes to reduce liquid.

→ What substitutions can be made for the potatoes?

Sweet potatoes can replace Yukon Gold potatoes to add natural sweetness and extra fiber while maintaining a low-calorie profile.