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Chicken and vegetable stew recipe

Chicken and vegetable stew recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This chicken and vegetable stew is ready in under an hour and is ideal as a midweek supper. This stew can be served by itself in warmed bowls or with rice or pasta for a larger meal.

8 people made this

IngredientsServes: 4

  • 2 tablespoons butter
  • 600g chicken breast, cut into chunks
  • 5 potatoes, cut into chunks
  • 1 carrot, sliced thickly
  • 1 onion, chopped
  • 1 tablespoon tomato puree
  • salt and pepper, to taste
  • 1 bunch fresh parsley, chopped

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Melt the butter in a large saucepan or stock pot over a medium heat. Add the chicken and brown on all sides then add the vegetables and cook and stir until beginning to soften, about 6 to 8 minutes.
  2. Stir in the tomato puree, season and pour over just enough water or stock to cover and simmer for about 15 minutes until the chicken is no longer pink in the centre and the vegetables are tender. Garnish with fresh parsley and spoon into warmed bowls and serve.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (1)

by Mary

A very simple recipe made with readily-available ingredients, this hit the spot on a cold day in February. I brined the chicken breast earlier in the day (so into this now!); substituted dried parsley; added some dried thyme; and used some turkey stock I had on hand for part of the liquid. It was delicious!-10 Feb 2019

    • 2 tablespoons vegetables oil
    • 1 4-pound chicken, cut into 8 pieces
    • 3 tablespoons butter
    • 4 parsnips, peeled, sliced
    • 3 large carrots, peeled, thinly sliced
    • 3 medium leeks (white and pale green parts only), halved lengthwise, sliced
    • 1 pound baby new potatoes, thickly sliced
    • 3 tablespoons all purpose flour
    • 3 cups canned chicken broth
    • 2 tablespoons minced fresh tarragon or 2 teaspoons dried
    • 1 bay leaf
    • 1/4 cup whipping cream
    1. Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard.
    2. Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
    3. Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve.

    One of my favorite ways to use my slow cooker is to create a delicious batch or soup or stew. This chicken and vegetable stew is a family favorite. I love that I can toss everything into the slow cooker before I leave for work in the morning and have a meal on the table within a few minutes of getting home in the evening.

    Feel free to add/change any of the vegetables to make it a meal your own family will enjoy. As the temperatures get cooler, you’re going to love coming home to this stew. Not only does it taste amazing, but it’ll make your home smell delicious, too!

    More Tasty Soups to Try!


    1 tablespoon extra virgin olive oil
    2 lbs. boneless, skinless chicken breasts, cubed
    Sea salt and black pepper, to taste
    3 large celery stalks, chopped
    1 medium white onion, chopped
    3 large carrots, cut in chunks
    1½ lbs. tri-color potatoes, halved or quartered
    2 whole bay leaves
    1 teaspoon dried thyme
    1 teaspoon dried rosemary
    4 cups chicken stock, preferably organic
    3 tablespoons fresh parsley, finely chopped


    Heat olive oil in a large skillet over medium heat. Add the chicken and season with salt and black pepper, to taste. Cook, stirring occasionally, until the chicken is browned on all sides, approximately 6-8 minutes.

    Transfer the chicken to the slow cooker and add the chopped celery, onion, carrots, and potatoes. Top with the bay leaves, dried herbs, and chicken stock. Season with additional salt and black pepper, as desired, and stir to combine.

    Cover and cook on high for 4 hours or on low for 8 hours. Remove lid and stir to combine. Remove and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with some fresh chopped parsley. Enjoy!

    Slow Cooker Chicken Vegetable Stew Recipe (Short Version)


    • 1 large potato, peeled and chopped
    • 2 medium carrots, peeled and sliced
    • 1 cup (250 ml) green peas
    • salt, to taste
    • 1/4 teaspoon black pepper
    • 2 garlic cloves, peeled and minced
    • 3 cups (750 ml) chicken broth
    • 2 bay leaves
    • 1 boneless and skinless chicken breasts, chopped
    • 1/2 teaspoon thyme powder
    • 1/4 teaspoon basil powder
    • 1 teaspoon paprika
    • 2 tablespoons cornstarch
    • 1/2 cup (125 ml) cold water


    Step 1

    In a slow cooker, combine potatoes, carrots, salt, black pepper, garlic, chicken broth, bay leaves, chicken, thyme, and basil. Stir well.

    Step 2

    Cover the pot and cook on high-heat setting for 4 hours.

    Step 3

    In a small mixing bowl, combine cornstarch and water. Mix and add to the slow cooker. Stir in green peas.

    Step 4

    Cover the cooker and cook on high-heat setting for a further 15 minutes.

    Step 5

    Turn off the slow cooker and open the lid. Stir chicken vegetable stew well before serving.

    • 1 1/2 Pound baby red potatoes
    • 1 Cup baby red potatoes
    • 1 Cup coarsely chopped onion
    • 2 Pounds boneless skinless chicken thighs 1 cup water
    • 2 Teaspoons Lawry's® Seasoned Salt
    • 1/2 Teaspoon McCormick® Rosemary Leaves, crushed
    • 1/2 Teaspoon McCormick® Coarse Ground Black Pepper
    • 3 Tablespoons cornstarch
    • 1/2 Cup milk
    • 1 package frozen peas and carrots

    Place potatoes, celery and onion in slow cooker.

    Place chicken on top of vegetables.

    Mix water, seasoned salt, rosemary and pepper in medium bowl until well blended.

    Making this one pot spicy chicken stew.

    This stew is has a base of hearty stew vegetables. I used onions, celery, garlic and sweet yellow peppers. These will be cooked first and then simmered in a broth made of Worcestershire, sauce, paprika, parsley and Tabasco. It has a savory thing going on with just a bit of spicy heat.

    I started by seasoning the chicken with sea salt and smoked paprika.

    The chicken is the first layer in this stew. It gets cooked in olive oil and butter in a hot dutch oven. Once the chicken has browned, I transferred it to a plate and started the veggie layer of flavors.

    Be sure to scrape all the crusty bits off the bottom of the slow cooker and add the onions, celery, peppers and garlic. Cook them for 5 minutes until the veggies are tender and soft.

    Stir in the diced tomatoes, wine, chicken stock, Worcestershire sauce, Tabasco and parsley to make the flavorful cooking liquid. Bring it to a boil and then return the chicken to the pan and let it simmer on the stove for 30 minutes, covered.

    Now is a good time to clean away a few measuring cups and put away the ingredients. I&rsquove gotten in the habit of cooking this way and love the short periods of cooking time, since this is a big factor in my clean kitchen when I am done.

    Time to stir in the corn and edamame beans. I used frozen edamame that comes in individual packages. 3 minutes in the microwave right in their package while the chicken cooked makes getting them ready easy. Cover again and simmer for 30 more minutes.

    Any good stew has a thickened broth. Just combine flour and water in a glass and then add a bit of the hot cooking liquid. Pour this mixture into the stew and cook, stirring often while the broth thickens.

    Garnish with parsley and serve hot with hot crusty bread or perfect buttermilk biscuits for a satisfying meal that will warm you to the bones on these cold winter nights.

    Who doesn’t like a nice bowl of hot and hearty chicken vegetable stew when it’s cold outside? Here in NYC, it was very windy and snowy yesterday evening – the perfect time to serve something rich and satisfying for dinner! A Japanese chicken vegetable stew is quite different than a Western stew it’s usually made with dashi (bonito) broth, a dash of soy and sugar, and veggies include daikon (type of radish) and carrots. For this particular stew I added bunashimeji mushrooms (also known as beech mushrooms) for their earthy flavors and konnyaku, for extra texture and health. The chicken in this recipe is so tender it almost melts in your mouth while the miso added at the very end, rounds up all the flavors and gives the sauce a rich and silky texture.

    For those of you who aren’t familiar with konnyaku, it’s worth taking a moment to get to know this extremely healthy product:

    Konnyaku comes from a plant that grows in Asia where the corm (like in taro roots) is being used to make flour and jelly. It’s a little salty though mainly flavorless and is used for its gelatinous texture. You’ll find konnyaku in Japanese, Korean and Chinese dishes such as stews, jelly flavored snacks, simply sliced and covered with a white miso sauce or turned into noodles. The benefits of konnyaku are quite spectacular it’s a very effective ingredient to use if you are looking to lose weight because it’s fat free and low in calories, but makes you feel full. It’s rich in calcium, fiber, and acts an organ cleanser (intestines). It also lowers blood pressure and prevents diabetes. It can easily be found in most Asian supermarkets next to miso paste other other gelatinous products.

    Time to taste this hearty winter vegetable stew

    Spoon the stew into serving bowls and add some crusty home made bread. You&rsquoll want something to dunk into that tasty broth, won&rsquot you?

    Every spoonful of this delicious one pot chicken barley stew is brimming with wholesome fresh flavor. The recipe gives the term &ldquocomfort food&rdquo a new healthy twist.

    Instead of cheese, bacon and butter, the comfort comes from the lovely mix of veggies, the delicious flavor of the fresh herbs, and the nice hearty texture of the barley. There is plenty of home made taste in each delicious bite.

    Even though this isn&rsquot a 30 minute meal, you will find the cooking process relaxing. Most of the recipe is hands-off. One pot cooking is my favorite style. It gives me a chance to tidy the kitchen as each stage cooks slowly, so that I truly end up with just one pot to clean up!

    This recipe makes 3 hearty servings, each at 426 calories. It is very high in protein and relatively low in fat and sugar. Plus, the stew is filling and really tasty!

    On a chilly winter day, nothing beats a steaming-hot bowl of this one pot chicken barley stew. The barley gives the recipe some extra texture and lots of heartiness. It will be come a favorite of your family, for sure.

    Feel free to play around with the veggies you put in your stew. The ingredients listed below are how we make ours, but there really aren’t many rules here! This stew is easy to switch up, and it’ll taste amazing no matter which veggies you include.

    • Onion: Finely chopped.
    • Garlic: You’ll need about 4 cloves.
    • Carrot: I love how soft and warm the carrots get inside this stew! Feel free to leave this out to make a keto vegetable stew.
    • Red Bell Pepper: If desired, you can use a different kind of bell pepper.
    • Mushrooms: I used cremini mushrooms.
    • Zucchini: Slice into semi-circles of your desired size.
    • Sweet Potato: Peeled and cut into 1/2-inch pieces. You can leave this out or swap with butternut squash, turnip or pumpkin to make this vegetable stew keto.
    • Italian Herbs: Go with your favorite brand of Italian seasoning or make your own.
    • Tomato Puree: This will add flavor and some thickness to the stew.
    • Coconut Aminos: This light soy sauce substitute is way lower in sodium!
    • Balsamic Vinegar: For flavor.
    • Arrowroot Starch: Mixed with 3 tablespoons of water.
    • Chopped Tomatoes: You can use fresh or one 14-ounce can of San Marzano diced tomatoes.
    • Vegetable Stock: Nutrient-dense vegetable stock ties this stew together.
    • Kale: Chopped to desired size.
    • Salt & Pepper: To taste.

    Homemade Chicken Stew for Dogs Recipe


    • 4 lbs. boneless, skinless chicken breast
    • 1 cup pearl barley
    • 1 3/4 lb. diced tomatoes
    • 1 lb. chopped green beans
    • 1 lb. chopped cauliflower and broccoli mix
    • 4 cups water
    • 2 tbsp. olive oil


    Add the chicken breast, water and barley to a slow cooker. Cook on low for 4 hours. Once the mixture has finished cooking, shred the chicken breast inside the crock pot.

    Add the tomatoes, green beans, cauliflower, broccoli and olive oil. Stir the ingredients to combine. Cover and cook for 1 more hour.

    The recommended serving size is about 1/2 cup for every 20-25 pounds of body weight. This recommendation is for 2 servings per day. For example, if your dog weighs 25 pounds, he would eat about 1/2 cup in the morning and 1/2 cup in the evening (read more here).

    Keep in mind that this serving size is a recommendation. Active dogs may need more calories, while lazier dogs may not need as many. Be sure to consult your veterinarian or a canine nutritionist for the best advice on the proper portions for your dog.