Slow-Cooked Chicken Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply comforting stew simmered with tender chicken and seasonal vegetables for a soul-warming meal. This american-inspired soups ready in about 70 minutes pairs chicken thighs, olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.1 (13 ratings) Prep: 20 min Cook: 50 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs diced chicken thighs and cook for 7 minutes until golden brown on all sides; remove and set aside.
  2. Step 2: Add 1 diced medium onion, 1 peeled and diced large carrot, and 2 diced celery stalks to the pot. Cook for 5 minutes until softened.
  3. Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1 cup diced potatoes, 1 cup diced zucchini, 14.5 oz can diced tomatoes, 4 cups chicken broth, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low.
  5. Step 5: Return chicken to the pot, cover, and simmer for 45 minutes until chicken is tender and vegetables are cooked through.
  6. Step 6: Season with salt and pepper, then stir in 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Slow-Cooked Chicken 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 Slow-Cooked Chicken 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 chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Chicken 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 Slow-Cooked Chicken 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 Slow-Cooked Chicken Vegetable Stew?

American soups 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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