|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 55g||71%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 8g||28%|
|Total Sugars 10g|
|Vitamin C 57mg||283%|
|*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.
Click Play to See This Easy Chicken Stew Recipe Come Together
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 ribs celery, cut diagonally into 1-inch slices
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can tomatoes with juice
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
Gather the ingredients.
Pat chicken with paper towels to dry.
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.
Add tomatoes and tomato liquid.
Add garlic to chicken stock and pour over ingredients in casserole.
Add bay leaves and sprinkle with dill and thyme.
Cover tightly and bake for 2 hours, stirring after 1 hour. Remove from oven, discard bay leaf, and serve. Enjoy!
Slow Cooker Method
Layer vegetables and chicken in slow cooker with tomatoes, chicken broth, and herbs.
Cover and cook on low for about 6 to 8 hours.
- 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.