Healthy Crockpot Dinners For Family
Healthy Family Favorite Slow Cooker Dinners.
A set-it-and-forget-it healthy chicken and vegetable stew, perfect for busy families.
I remember one particularly chaotic Tuesday. The kids had after-school activities, I was on a deadline, and the thought of cooking felt overwhelming. Then I remembered this recipe. I spent about 15 minutes in the morning just chopping veggies and throwing everything into the crockpot. Walking in the door that evening to the smell of rosemary and thyme… wow. It saved the day. It’s those small moments of peace that make a house a home, you know?
Why This Recipe Feels Like Home
- •It’s a true 'fix it and forget it' meal for those busy days.
- •The house smells absolutely incredible while it's cooking.
- •Packed with veggies, so you feel good about serving it.
- •So versatile - you can easily swap in different vegetables.
- •It’s a complete meal in one pot, which means less cleanup. Yes!
My youngest, who usually picks at his vegetables, asked for a second bowl of this stew. He said it was 'cozy.' I think that's the highest compliment a mom can get. It's a staple in our home now.
Essential Ingredient Guide
- Chicken Thighs: I prefer thighs over breasts for slow cooking. They stay so tender and juicy and just fall apart beautifully. Look, you can use breasts, but they can sometimes get a little dry.
- Sweet Potatoes: They add a gentle, earthy sweetness that kids love. Plus, they hold their shape well and make the stew feel really substantial and comforting.
- Low-Sodium Chicken Broth: Using low-sodium broth lets you control the salt level yourself. You can always add more salt later, but you can’t take it away. A good quality broth makes a big difference in the final flavor.
Complete Cooking Process
- Chop all your vegetables - the onion, carrots, celery, and sweet potatoes.
- Cut the chicken thighs into bite-sized pieces.
- Mince the garlic.
- Layer everything in the slow cooker as directed.
- Pour in the broth and add the herbs.
- Set the timer and let the crockpot do its thing. Go about your day!
- The magic happens here. The flavors slowly meld together into something beautiful.
- Just before serving, remove the bay leaves.
- Stir in the frozen peas for a pop of color and freshness.
- Taste and season one last time. This is where you make it perfect.
A Few Common Questions
→Can I use chicken breasts instead of thighs?
Yes, you absolutely can. Just be mindful that they can dry out faster. I'd recommend adding them in the last hour of cooking on high, or the last 2 hours on low, to keep them tender.
→Can I add other vegetables?
Of course! This recipe is a great way to clean out the fridge. Butternut squash, parsnips, or even green beans would be lovely. Just add heartier vegetables at the beginning and quicker-cooking ones near the end.
→How can I thicken the stew?
If you like a thicker broth, you can make a simple slurry. Just mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl until smooth, then stir it into the stew during the last 30 minutes of cooking.
Healthy Crockpot Dinners For Family
A comforting and healthy crockpot chicken stew packed with tender vegetables. This set-it-and-forget-it meal is perfect for busy weeknights and a dinner the whole family, even picky eaters, will love.
Timing
Prep Time
15 minutes
Cook Time
6-8 hours on low, 3-4 hours on high
Total Time
Approx. 4-8 hours
Recipe Details
Ingredients
For the Stew
- 012 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 021 large yellow onion, chopped
- 034 carrots, peeled and sliced
- 044 celery stalks, sliced
- 052 large sweet potatoes, peeled and cubed
- 068 oz baby bella mushrooms, halved
- 074 cloves garlic, minced
- 086 cups low-sodium chicken broth
- 091 teaspoon dried thyme
- 101 teaspoon dried rosemary
- 112 bay leaves
- 12Salt and black pepper to taste
- 131 cup frozen peas
For Serving (Optional)
- 01Fresh parsley, chopped
- 02Crusty bread
Instructions
Place the onion, carrots, celery, and sweet potatoes in the bottom of a 6-quart or larger slow cooker.
Add the chicken pieces on top of the vegetables. Sprinkle with salt, pepper, thyme, and rosemary.
Add the minced garlic, mushrooms, and bay leaves.
Pour the chicken broth over everything, ensuring the chicken and vegetables are mostly submerged.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through and the vegetables are soft.
About 15 minutes before serving, remove the bay leaves.
Stir in the frozen peas. They will cook quickly from the residual heat.
Taste the stew and adjust seasoning with more salt and pepper if needed.
Ladle into bowls, garnish with fresh parsley, and serve warm with a side of crusty bread.
Notes & Tips
- 1If you have fresh herbs, feel free to use them! A few sprigs of fresh thyme and rosemary work wonders.
- 2This stew also freezes well. Let it cool completely, then store it in freezer-safe containers for up to 3 months.
Tools You'll Need
- •Don't lift the lid while it's cooking! It releases heat and adds to the cooking time. Trust the process.
- •Layer the heartiest vegetables like carrots and potatoes on the bottom, as they take the longest to cook.
- •For extra flavor, you can quickly sear the chicken pieces in a pan before adding them to the crockpot. I don't always do this, but it does add a nice depth.