Tomato-Based Chicken Stew with Carrot and Onion

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting one-pot stew featuring tender chicken thighs and sweet carrots in a rich tomato broth. This American-inspired slow-cooker recipe, ready in about 370 minutes, pairs chicken thighs, diced tomatoes, chicken broth 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.

Prep: 10 min Cook: 360 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1.5 lbs chicken thighs in slow cooker. Add 1 can diced tomatoes (undrained), 1 cup chicken broth, 1 chopped onion, and 2 sliced carrots. Season with 1/2 tsp dried thyme and salt to taste.
  2. Step 2: Cook on LOW for 5-6 hours until chicken is fully cooked and carrots are tender.
  3. Step 3: Remove chicken and carrots with tongs, place on plate, and shred chicken. Return to slow cooker and stir until heated through.

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