Slow-Simmered Tomato and Herb Chicken Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Tender chicken thighs slow-cooked with tomatoes, fresh herbs, and vegetables for a deeply flavorful, classic comfort dish with minimal effort. This italian-inspired one pot ready in about 70 minutes pairs olive oil, chicken thighs, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 2 tbsp olive oil
• 4, boneless and skinless, cut into 1-inch pieces chicken thighs
• 1, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 can (28 oz) crushed tomatoes
• 2 cups chicken broth
• 1 tbsp dried oregano
• 2 bay leaves
• 1 tsp dried thyme
• 2 cups, cooked quinoa

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 4 pieces of chicken thigh and cook for 5 minutes until golden brown on all sides, then remove and set aside.
2. Step 2: In the same pot, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1 can crushed tomatoes, 2 cups chicken broth, 1 tbsp dried oregano, 2 bay leaves, 1 tsp dried thyme, and season with salt and pepper to taste.
5. Step 5: Return chicken to pot, bring to a gentle simmer, cover, and cook on low for 45 minutes.
6. Step 6: Remove bay leaves and serve hot over 2 cups cooked quinoa.