Chicken Stew With Vegetables
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The Spruce / Julia Hartbeck
Nutrition Facts (per serving) | |
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1152 | Calories |
55g | Fat |
44g | Carbs |
116g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 1152 |
% Daily Value* | |
Total Fat 55g | 71% |
Saturated Fat 15g | 76% |
Cholesterol 354mg | 118% |
Sodium 994mg | 43% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 8g | 28% |
Total Sugars 10g | |
Protein 116g | |
Vitamin C 57mg | 283% |
Calcium 168mg | 13% |
Iron 8mg | 45% |
Potassium 2174mg | 46% |
*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. |
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 way, the result will be delicious.
This is a 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.
Click Play to See This Easy Chicken Stew Recipe Come Together
Ingredients
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3 1/2 pounds chicken pieces
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3 medium potatoes, peeled and cubed
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2 carrots, sliced into 1/2-inch rounds
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1 small zucchini, seeded and cubed
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1 green or red bell pepper, sliced
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2 medium onions, sliced
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2 ribs celery, cut diagonally into 1-inch slices
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1 1/2 teaspoons kosher salt
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1/4 teaspoon freshly ground black pepper
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1 (14.5-ounce) can tomatoes with juice
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2 cloves garlic, minced
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1 1/2 cups chicken stock, unsalted or low sodium
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2 bay leaves
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1 teaspoon dried dill
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1/2 teaspoon dried thyme
Steps to Make It
Stovetop Method
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Pat chicken with paper towels to dry.
The Spruce Eats / Julia Hartbeck
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Preheat oven to 350 F. Place chicken, potatoes, carrots, zucchini, bell pepper, onions, and celery in a 4-quart casserole or Dutch oven. Sprinkle with salt and pepper.
The Spruce Eats / Julia Hartbeck
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Add tomatoes and tomato liquid.
The Spruce Eats / Julia Hartbeck
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Add garlic to chicken stock and pour over ingredients in casserole.
The Spruce Eats / Julia Hartbeck
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Add bay leaves and sprinkle with dill and thyme.
The Spruce Eats / Julia Hartbeck
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Cover tightly and bake for 2 hours, stirring after 1 hour. Remove from oven, discard bay leaf, and serve. Enjoy!
The Spruce Eats / Julia Hartbeck
Slow Cooker Method
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Layer vegetables and chicken in slow cooker with tomatoes, chicken broth, and herbs.
The Spruce Eats / Julia Hartbeck
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Cover and cook on low for about 6 to 8 hours.
The Spruce Eats / Julia Hartbeck
Recipe Variations
- 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 stored 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.
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