Chicken Stew With Vegetables Recipe

Chicken stew with vegetables recipe

The Spruce Eats/Julia Hartbeck

  • 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.

Ingredients

  • 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.

    Ingredients for stew
    The Spruce Eats/Julia Hartbeck
  2. Pat the chicken with paper towels to dry.

    Pat chicken dry
    The Spruce Eats/Julia Hartbeck
  3. Peel the potatoes and cut them into cubes.

    Peel potatoes
    The Spruce Eats/Julia Hartbeck
  4. Peel the carrots and slice them into 1/2-inch rounds.

    Peel carrots
    The Spruce Eats/Julia Hartbeck
  5. Slice the zucchini in half lengthwise and scoop out the seeds.

    Slice zucchini
    The Spruce Eats/Julia Hartbeck
  6. Cut the zucchini into cubes.

    Cut
    The Spruce Eats/Julia Hartbeck
  7. Slice the bell pepper into strips.

    Slice bell pepper
    The Spruce Eats/Julia Hartbeck
  8. Peel the onion, cut it into quarters, and slice.

    Peel the onion
    The Spruce Eats/Julia Hartbeck
  9. Slice the celery, on the diagonal, into 1-inch pieces.

    Slice celery
    The Spruce Eats/Julia Hartbeck
  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.

    Place chicken and vegetables in pot
    The Spruce Eats/Julia Hartbeck
  12. Add tomatoes and tomato liquid.

    Add tomatoes and tomato liquid
    The Spruce Eats/Julia Hartbeck
  13. Add garlic to chicken broth and pour over ingredients in casserole.

    Add garlic
    The Spruce Eats/Julia Hartbeck
  14. Add the bay leaves and sprinkle with dill and thyme.

    Add bay leaves
    The Spruce Eats/Julia Hartbeck
  15. Cover tightly and bake in the preheated oven for 2 hours, stirring after 1 hour.

    Cover
    The Spruce Eats/Julia Hartbeck

Slow Cooker Method

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

    Vegetables in crockpot
    The Spruce Eats/Julia Hartbeck 
  2. Cover and cook on low for about 6 to 8 hours.

    Cook
    The Spruce Eats/Julia Hartbeck

Recipe Variation

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