Slow-Simmered Chicken and Vegetable Stew with Dill
A hearty one-pot stew with tender chicken, root vegetables, and fresh dill for comforting weeknight dining. This american-inspired one pot ready in about 55 minutes pairs boneless skinless chicken thighs, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 large onion
- 2 carrots
- 2 celery stalks
- 3 garlic cloves
- 4 cups low-sodium chicken broth
- 1 cup potatoes
- 1 cup frozen green peas
- 1/4 cup fresh dill
- 1 tsp dried thyme
- to taste salt
- to taste pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1.5 lbs cubed chicken thighs, 4 cups chicken broth, 1 cup diced potatoes, and 1 tsp dried thyme. Bring to a simmer, then cover and reduce heat to low. Cook for 30 minutes.
- Step 4: Stir in 1 cup frozen green peas and 1/4 cup chopped fresh dill. Cook for 5 more minutes until peas are heated through. Season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Chicken and Vegetable Stew with Dill take to make?
Total time is about 55 minutes (20 min prep + 35 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-Simmered Chicken and Vegetable Stew with Dill?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Chicken and Vegetable Stew with Dill?
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-Simmered Chicken and Vegetable Stew with Dill 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-Simmered Chicken and Vegetable Stew with Dill?
American one pot 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
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