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The Spruce / Julia Hartbeck
Nutritional Guidelines (per serving) | |
---|---|
1151 | Calories |
54g | Fat |
49g | Carbs |
114g | Protein |
Nutrition Facts | |
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Servings: 4 | |
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. |
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.
Click Play to See This Easy Chicken Stew Recipe Come Together
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
- 1/4Â 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
-
Gather the ingredients.
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Pat the chicken with paper towels to dry.
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Peel the potatoes and cut them into cubes.
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Peel the carrots and slice them into 1/2-inch rounds.
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Slice the zucchini in half lengthwise and scoop out the seeds.
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Cut the zucchini into cubes.
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Slice the bell pepper into strips.
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Peel the onion, cut it into quarters, and slice.
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Slice the celery, on the diagonal, into 1-inch pieces.
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Preheat the oven to 350 F.
-
Place the chicken and vegetables in a 4-quart casserole or Dutch oven. Sprinkle with salt and pepper.
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Add tomatoes and tomato liquid.
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Add garlic to chicken broth and pour over ingredients in casserole.
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Add the bay leaves and sprinkle with dill and thyme.
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Cover tightly and bake in the preheated oven for 2 hours, stirring after 1 hour.
The Spruce / Julia Hartbeck
Slow Cooker Method
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Layer the vegetables and chicken in the slow cooker with the tomatoes, chicken broth, and herbs.
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Cover and cook on low for about 6 to 8 hours.
The Spruce / Julia Hartbeck
Recipe Variation
- The stew calls for zucchini, however yellow summer squash is another great option.Â
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