Chicken Stew With Vegetables

Name: Chicken Stew With Vegetables
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 1/2 pounds chicken pieces; 3 medium potatoes, peeled and cubed; 2 carrots, sliced into 1/2-inch rounds; 1 small zucchini, seeded and cubed; 1 green or red bell pepper, sliced; 2 medium onions, sliced; 2 ribs celery, cut diagonally into 1-inch slices; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1 (14.5-ounce) can tomatoes with juice; 2 cloves garlic, minced; 1 1/2 cups chicken stock, unsalted or low sodium; 2 bay leaves; 1 teaspoon dried dill; 1/2 teaspoon dried thyme

A hearty chicken and vegetable stew, rich with herbs, can be prepared using either a slow cooker or oven.

⭐ 4 (53 reviews) Prep: 30 minCook: 120 minTotal: 150 minYields: 6 servings

Category Tags:

Entree Lunch Dinner

Cuisine Tags:

American

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Instructions

For the stovetop method: Preheat oven to 350 F.
Pat chicken dry.
Arrange chicken and all chopped vegetables in a 4-quart casserole or Dutch oven, then season with salt and pepper.
Stir in tomatoes and their liquid.
Combine garlic with chicken stock and pour over the mixture.
Add bay leaves, dill, and thyme.
Cover tightly and bake for 2 hours, stirring once after 1 hour. Discard bay leaf before serving.
For the slow cooker method: Layer chicken and all vegetables in a slow cooker with tomatoes, chicken broth, and herbs.
Cover and cook on low for 6 to 8 hours.

Nutritional Info (per serving)

Calories: 600 kcal

Carbohydrate: 30 g

Cholesterol: 281 mg

Fiber: 5 g

Protein: 56 g

Saturated Fat: 9 g

Sodium: 825 mg

Sugar: 6 g

Fat: 31 g

Unsaturated Fat: 0 g