Chicken Stew With Vegetables

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)
899 Calories
46g Fat
44g Carbs
84g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 899
% Daily Value*
Total Fat 46g 59%
Saturated Fat 14g 68%
Cholesterol 421mg 140%
Sodium 1234mg 54%
Total Carbohydrate 44g 16%
Dietary Fiber 8g 28%
Total Sugars 10g
Protein 84g
Vitamin C 57mg 283%
Calcium 145mg 11%
Iron 6mg 36%
Potassium 2114mg 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 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


  • 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

Steps to Make It

Stovetop Method

  1. Gather the ingredients.

    Ingredients for chicken stew with vegetables

    The Spruce Eats / Julia Hartbeck

  2. Pat chicken with paper towels to dry.

    Pat chicken dry

    The Spruce Eats / Julia Hartbeck

  3. 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.

    Place chicken and vegetables in pot

    The Spruce Eats / Julia Hartbeck

  4. Add tomatoes and tomato liquid.

    Add tomatoes and tomato liquid to pot

    The Spruce Eats / Julia Hartbeck

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

    Add garlic and chicken broth to pot

    The Spruce Eats / Julia Hartbeck

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

    Add herbs and spices to pot

    The Spruce Eats / Julia Hartbeck

  7. Cover tightly and bake for 2 hours, stirring after 1 hour. Remove from oven, discard bay leaf, and serve. Enjoy!

    Chicken stew with vegetables recipe

    The Spruce Eats / 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 crock pot

    The Spruce Eats / Julia Hartbeck 

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

    Chicken stew with vegetables cooked in crock pot

    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.