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)
1151 Calories
54g Fat
49g Carbs
114g Protein
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Nutrition Facts
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.
(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 method you choose will yield delicious results.

The 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.

1:33

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

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

    Peeled and chopped potatoes on cutting board
    The Spruce / Julia Hartbeck
  4. Peel the carrots and slice them into 1/2-inch rounds.

    Peeled and sliced carrots on cutting board
    The Spruce / Julia Hartbeck
  5. Slice the zucchini in half lengthwise and scoop out the seeds.

    A seeded and halved zucchini on cutting board
    The Spruce / Julia Hartbeck
  6. Cut the zucchini into cubes.

    Diced zucchini on cutting board
    The Spruce / Julia Hartbeck
  7. Slice the bell pepper into strips.

    Bell pepper cut into strips on cutting board
    The Spruce / Julia Hartbeck
  8. Peel the onion, cut it into quarters, and slice.

    Sliced onion on cutting board
    The Spruce / Julia Hartbeck
  9. Slice the celery, on the diagonal, into 1-inch pieces.

    Diced celery on cutting board
    The Spruce / Julia Hartbeck
  10. Preheat the oven to 350 F. 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 / Julia Hartbeck
  11. Add tomatoes and tomato liquid.

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

    Add garlic and chicken broth to pot
    The Spruce / Julia Hartbeck
  13. Add the bay leaves and sprinkle with dill and thyme.

    Add herbs and spices to pot
    The Spruce / Julia Hartbeck
  14. Cover tightly and bake in the preheated oven for 2 hours, stirring after 1 hour.

    Chicken stew with vegetables recipe
    The Spruce / Julia Hartbeck

Slow Cooker Method

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

    Chicken stew with vegetable ingredients in crockpot
    The Spruce / Julia Hartbeck 
  2. Cover and cook on low for about 6 to 8 hours.

    Chicken stew with vegetables cooked in crockpot
    The Spruce / Julia Hartbeck

Recipe Variation

  • 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 store 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.