Chicken Stew With Vegetables Recipe

Chicken Stew With Tomatoes
Clare Mansell / Getty Images
  • Total: 2 hrs 15 mins
  • Prep: 15 mins
  • Cook: 2 hrs
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
1151 Calories
54g Fat
49g Carbs
114g Protein
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 1151
% Daily Value*
Total Fat 54g 69%
Saturated Fat 15g 75%
Cholesterol 332mg 111%
Sodium 584mg 25%
Total Carbohydrate 49g 18%
Dietary Fiber 8g 30%
Protein 114g
Calcium 216mg 17%
*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 crockpot. Either method you choose will yield delicious results. 

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


  • 3 1/2 pounds chicken pieces (a cut-up fryer or chicken thighs, bone-in)
  • 3 medium potatoes
  • 2 carrots
  • 1 small zucchini
  • 1 red bell pepper (or green bell pepper)
  • 2 medium onions
  • 2 celery ribs
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon 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 weed
  • 1/2 teaspoon dried thyme leaves

Steps to Make It

Stovetop Method

  1. Gather the ingredients.

  2. Pat the chicken with paper towels to dry.

  3. Peel the potatoes and cut them into cubes.

  4. Peel the carrots and slice them into 1/2-inch rounds.

  5. Slice the zucchini in half lengthwise and scoop out the seeds.

  6. Cut the zucchini into cubes.

  7. Slice the bell pepper into strips.

  8. Peel the onion, cut it into quarters, and slice.

  9. Slice the celery, on the diagonal, into 1-inch pieces.

  10. Preheat the oven to 350 F.

  11. Place the chicken and vegetables in a 4-quart casserole or Dutch oven. Sprinkle with salt and pepper.

  12. Add tomatoes and tomato liquid.

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

  14. Add the bay leaves and sprinkle with dill and thyme.

  15. Cover tightly and bake in the preheated oven for 2 hours, stirring after 1 hour.

Slow Cooker Method

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

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

Recipe Variation

  • The stew calls for zucchini, however yellow summer squash is another great option.