Slow-Cooked Chicken and Tomato Basil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A hearty, one-pot stew with tender chicken, garden-fresh tomatoes, and fragrant basil, perfect for chilly evenings. This american-inspired slow cooker ready in about 375 minutes pairs boneless and skinless chicken thighs, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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

• 1.5 lbs, boneless and skinless chicken thighs
• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 2 (14.5 oz) cans, undrained diced tomatoes
• 1 cup, low-sodium chicken broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1 cup, frozen peas
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced large onion and cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Transfer the onion and garlic mixture to a 6-quart slow cooker. Add 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces), 2 (14.5 oz) cans diced tomatoes (undrained), 1 cup low-sodium chicken broth, 1 tsp dried basil, and 1/2 tsp dried oregano. Season with salt and black pepper to taste.
3. Step 3: Stir to combine, cover, and cook on low for 6 hours. Stir in 1 cup frozen peas during the last 30 minutes of cooking. Adjust seasoning if needed before serving.