Chicken Stew With Vegetables, Oven or Slow Cooker

Chicken Stew With Tomatoes
Chicken Stew With Tomatoes. Clare Mansell / Getty Images
    2 hrs 15 mins

This basic oven chicken stew is full of flavor, with vegetables, tomatoes, and herbs. Use bone-in chicken pieces or make the stew with boneless chicken thighs. You may also cook the stew in a slow cooker.

Dill and thyme add flavor to the stew, along with garlic and tomatoes.

What You'll Need

  • 1 broiler-fryer chicken, cut in serving-size pieces, about 3 1/2 pounds chicken pieces
  • 3 medium potatoes, peeled and cubed
  • 2 carrots, peeled and sliced
  • 1 small zucchini, unpeeled, cubed
  • 1 red or green bell pepper, sliced into strips
  • 2 medium onions, sliced
  • 2 celery ribs, cut into 1-inch diagonal slices
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5 ounces) can tomatoes
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken broth, unsalted or low sodium
  • 2 bay leaves
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon dried thyme leaves

How to Make It

Heat the oven to 350 F.

Place chicken and vegetables in a 4-quart casserole or Dutch oven. Sprinkle with salt and pepper. Add tomatoes and tomato liquid. Add garlic to chicken broth and pour over ingredients in casserole. Add the bay leaves and sprinkle with dill and thyme.

Cover tightly and bake in 350° oven 2 hours, stirring after 1 hour.


  • Slow Cooker: Layer vegetables and chicken in the slow cooker with the tomatoes, chicken broth, and herbs. Cover and cook on low for about 6 to 8 hours.

     Serves 4.

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