Campfire Dutch Oven Chicken and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, rustic chicken stew cooked outdoors in a Dutch oven, combining farm-fresh vegetables and herbs for a comforting meal. This american-inspired slow cooker ready in about 70 minutes pairs large, diced Yellow onion, sliced Celery stalks, minced Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (11 ratings) Prep: 20 min Cook: 50 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat (if cooking indoors) or over hot coals for campfire cooking. Add 1.5 pounds cut chicken thighs and brown on all sides for about 5-7 minutes until golden.
  2. Step 2: Remove the chicken and set aside. Add 1 large diced yellow onion, 4 minced garlic cloves, 3 sliced carrots, 2 sliced celery stalks, and 2 cubed medium potatoes to the pot; sauté for 5 minutes until the vegetables start to soften and the onion becomes translucent.
  3. Step 3: Return the browned chicken to the pot and add 4 cups chicken broth, 1 tablespoon chopped fresh thyme, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1 whole bay leaf.
  4. Step 4: Bring the stew to a gentle simmer, cover, and cook for 40 minutes over medium-low heat or campfire coals until the chicken is tender and the vegetables are cooked through.
  5. Step 5: Remove the bay leaf, adjust seasoning if needed, and serve hot with crusty bread.

Frequently asked questions

How long does Campfire Dutch Oven Chicken and Vegetable Stew take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Campfire Dutch Oven Chicken and Vegetable Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced yellow onion from drying out.

Can I substitute ingredients in Campfire Dutch Oven Chicken and Vegetable Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Campfire Dutch Oven Chicken and Vegetable Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Campfire Dutch Oven Chicken and Vegetable Stew?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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