One-Pot Chicken Vegetable Stew with Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, comforting stew made with tender chicken and seasonal vegetables in a single pot. This american-inspired one pot ready in about 40 minutes pairs Olive oil, medium, diced Onion, medium, peeled and diced Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, boneless and skinless, cut into 1-inch pieces Chicken thighs
• 1 tbsp Olive oil
• 1 medium, diced Onion
• 2 medium, peeled and diced Carrots
• 2 stalks, diced Celery
• 2 cloves, minced Garlic
• 2 cups Chicken broth
• 14 oz can Diced tomatoes
• 2 medium, peeled and cubed Potatoes
• 1/2 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb chicken pieces and cook for 5 minutes until browned on all sides.
2. Step 2: Add 1 diced onion, 2 diced carrots, 2 diced celery stalks, and 2 minced garlic cloves. Stir for 3 minutes until vegetables soften.
3. Step 3: Pour in 2 cups chicken broth and 14 oz diced tomatoes, then add 2 cubed potatoes, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 20 minutes until potatoes are tender and flavors meld.