Chicken Stew With Vegetables

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/11/21
Chicken stew with vegetables

The Spruce / Julia Hartbeck
Prep: 15 mins
Cook: 2 hrs
Total: 2 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
1145 Calories
55g Fat
42g Carbs
116g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1145
% Daily Value*
Total Fat 55g 70%
Saturated Fat 15g 76%
Cholesterol 354mg 118%
Sodium 934mg 41%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 25%
Total Sugars 9g
Protein 116g
Vitamin C 52mg 259%
Calcium 153mg 12%
Iron 8mg 43%
Potassium 2108mg 45%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A variety of fresh vegetables and tomatoes add color and flavor to this chicken stew. The assortment of vegetables makes the stew nutritious and satisfying. Since the stew uses a cut-up chicken or chicken thighs, it's an excellent choice for budget-conscious home cooks.

Use bone-in chicken pieces or make the stew with boneless chicken thighs. Cook the stew in the oven or cook it low and slow in a crock pot. Either method you choose will yield delicious results.

The perfect one-pot dish for a busy weeknight or when you want a cozy, comforting meal on a cold evening.

For a hearty and satisfying meal, serve the chicken stew with dinner rolls or biscuits.

1:33

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Ingredients

  • 3 1/2 pounds chicken pieces

  • 3 medium potatoes, peeled and cubed

  • 2 carrots, sliced into 1/2-inch rounds

  • 1 small zucchini, seeded and cubed

  • 1 green or red bell pepper, sliced

  • 2 medium onions, sliced

  • 2 celery ribs, diagonally into 1-inch slices

  • 1 1/2 teaspoons kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 (14 1/2-ounce) can tomatoes

  • 2 cloves garlic, minced

  • 1 1/2 cups chicken stock, unsalted or low-sodium

  • 2 bay leaves

  • 1 teaspoon dried dill

  • 1/2 teaspoon dried thyme

Steps to Make It

Stovetop Method

  1. Gather the ingredients.

    Ingredients for chicken stew with vegetables
    The Spruce / Julia Hartbeck

  2. Pat chicken with paper towels to dry.

    Pat chicken dry
    The Spruce / Julia Hartbeck

  3. Preheat oven to 350 F. Place chicken and vegetables in a 4-quart casserole or Dutch oven. Sprinkle with salt and pepper.

    Place chicken and vegetables in pot
    The Spruce / Julia Hartbeck

  4. Add tomatoes and tomato liquid.

    Add tomatoes and tomato liquid to pot
    The Spruce / Julia Hartbeck

  5. Add garlic to chicken broth and pour over ingredients in casserole.

    Add garlic and chicken broth to pot
    The Spruce / Julia Hartbeck

  6. Add bay leaves and sprinkle with dill and thyme.

    Add herbs and spices to pot
    The Spruce / Julia Hartbeck

  7. Cover tightly and bake for 2 hours, stirring after 1 hour.

    Chicken stew with vegetables recipe
    The Spruce / Julia Hartbeck

Slow Cooker Method

  1. Layer vegetables and chicken in slow cooker with tomatoes, chicken broth, and herbs.

    Chicken stew with vegetable ingredients in crockpot
    The Spruce / Julia Hartbeck 

  2. Cover and cook on low for about 6 to 8 hours.

    Chicken stew with vegetables cooked in crockpot
    The Spruce / Julia Hartbeck

Recipe Variation

  • The stew calls for zucchini, however, yellow summer squash is another great option. 
  • Add some cut-up sweet potatoes, green beans, or corn to the mix.

How to Store and Freeze

  • Leftover chicken stew can be store in the refrigerator in an airtight container for three to four days.
  • You can also freeze chicken stew in a freezer-safe container for up to three months.