This one-pot chicken stew is designed to satisfy your taste buds and leave you feeling good in every way possible! Prepared Mediterranean-style, this stew is brimming with chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!
Take a look at my tips and watch the video below for how to make it.
When the temperature drops, we all crave something cozy, delicious, and nourishing all at once. So I might start my days with a protein-packed banana shake with tahini, but will definitely end it with a stew... like this chicken stew.
As chicken soups go, you know how much I love my avoglemono, but today's recipe is right up there with it. You can think of this one more as a chunky chicken thigh stew with a bit of an Italian flare. And every bite of it will have you coming for more.
This is a healthy chicken stew recipe with layers of chopped veggies, tomatoes, and big Mediterranean flavors like oregano, thyme, and coriander. And let me tell you, do not underestimate the splash of white wine vinegar stirred in at the end! That little bit of acid is the secret ingredient that brings about brightness and balance to this hearty stew without stealing the show.
Let's dig into today's chicken stew ingredients and you'll get why it is different and so worth a try...
Ingredients
- Extra virgin olive oil. The start of this stew (and my fat of choice almost always) is a little bit of good extra virgin olive oil to sauté our vegetables and aromatics.
- Chicken. Obviously this is the star ingredient in the stew; you'll need about 1 ½ pounds here. To make things super easy, I am using boneless, skinless chicken thighs which always turn out nice and tender without too much effort. You can use chicken breast, if that's what you prefer.
- Vegetables. For me, onions and garlic are always a must for flavor. From there, I try to use veggies of different colors and texture. This time I used carrots, zucchini, potato, and red bell peppers. But again, feel free to use up what you have on hand. Tip: Cut your vegetables into small bite-size pieces so they cook quickly and evenly.
- Tomatoes. I like to use a big can of whole San Marzano tomatoes, which are intense, slightly sweeter and offer a delicate acidity to balance this hearty stew. If San Marzano tomatoes are not available to you, any quality canned whole tomatoes that you like will work here.
- Liquid. I like my stew on the thicker, chunkier side, so just 2 cups of chicken broth will do the trick.
- Herbs & Spices. Fresh thyme, dried oregano, and 1 teaspoon each paprika and coriander. A good cup of parsley is stirred in at the end for a fresh pop of color.
- Acid. Just 1 tablespoon of white wine vinegar is stirred in at the very end. And believe me, you don't want to skip it. And if you don't have white wine vinegar, you can squeeze a little bit of lemon juice for balance and a touch of brightness.
How do you make chicken stew from scratch?
Chicken thigh stew is easy to make on your stove top. And since everything will cook together in one pot, sure to use a large Dutch oven or pot with a lid (I used this 6-quart pot in the video below). Here is how to make it (print-friendly recipe below):
- Brown the chicken
First, season the chicken with kosher salt and black pepper on both sides. In your pot, heat about 2 tablespoons of extra virgin olive oil until shimmering. Add the chicken and cook on one side until nicely browned, then turn over and brown on the other side (this will take 6 to 8 minutes or so). Transfer the chicken to a side plate or tray for now.
- Sauté the vegetables
In the same pot, cook the onions, garlic, carrots, bell peppers, zucchini and tomatoes. If you need to, add a little more extra virgin olive oil and cook the vegetables over medium-high, tossing regularly. Season with kosher salt, black pepper, and add 1 teaspoon of each paprika, coriander, and dry oregano. Cook until the veggies have soften some (about 8 more minutes) - Add the liquid
Since this is a stew, we need some liquid! Now we add some whole tomatoes from a can (break them up with a wooden spoon to release their juices). Add 2 cups of chicken broth and a couple thyme sprigs. Bring this party to a boil. - Add the chicken and simmer
Now, nestle the chicken in the tasty, chunky liquid. Cook over high heat for 5 minutes, then turn the heat to medium-low and cover the pot only part way (leave a little bit of an opening for the stew to breathe). Let the stew simmer for 30 minutes until all the veggies are cooked through and the chicken is fall-apart tender! - Add finishing touches and serve
When the stew is fully cooked, turn the heat off and remove the thyme sprigs. Stir in 1 tablespoon of white wine vinegar (trust me, this will add just enough tang to balance all the flavor) and 1 cup chopped fresh parsley. Transfer to serving bowls and enjoy!
Chicken Stew in the Crock Pot
I'll admit that I make more use of my crock pot when it comes to something like beef stew, which requires a lot more time to cook. But if you do want to make this stew chicken recipe in your slow cooker, you absolutely can. Here is what you'll do:
- First, brown the chicken (you'll do this part on the stove top with a bit of olive oil in your pan just as described in the recipe).
- Transfer the browned chicken to the bottom of a large slow cooker, and add the chopped vegetables, spices, thyme, and a dash of kosher salt and black pepper. Add the tomatoes and chicken broth.
- Cover the slow cooker and cook on low for 5 to 6 hours OR on high for 3 to 4 hours or until the chicken is cooked through and tender.
- Stir in the white wine vinegar and fresh parsley. Serve!
What to serve with it?
The beauty of a one-pot stew like this is that you really don't need to add anything more to complete the meal. You can serve the stew chicken in bowls with just a side of your favorite crusty bread, or if you have 10 minutes, make some couscous to serve as a bed for the saucy stew. A big salad to start the meal is never a bad idea.
Can you freeze chicken stew?
Yes! This chicken stew recipe will freeze well. First, let the stew cool completely, then transfer to freezer-safe containers (make sure to leave a bit of room at the top of the container). Thaw overnight in the fridge and warm through over medium heat (you may need to add a little more liquid to reheat).
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Mediterranean-Style Chicken Stew Recipe
Ingredients
- 1 ½ lb boneless skinless chicken thighs (8 thighs)
- Kosher salt and black pepper
- Extra virgin olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 carrots chopped
- 1 red bell pepper chopped
- 1 zucchini small diced
- 1 potato small diced
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp dry oregano
- 2 sprigs fresh thyme
- 1 28 can whole San Marzano tomatoes, (or any quality canned whole tomatoes you like)
- 2 cups low sodium chicken broth
- 1 tbsp white wine vinegar
- 1 cup chopped fresh parsley
Instructions
- Pat the chicken dry and season on both sides with Kosher salt and black pepper.
- In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
- In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
- Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
- Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve
Video
Notes
- Crock Pot Option: follow steps 1 and 2 for seasoning and browning your chicken, then transfer the chicken to the bottom of a large crock pot. Add the rest of the ingredients (except the vinegar and fresh parsley). Close the crock pot with the lid and cook on low for 5 to 6 hours or on high for 3 to 4 hours or until the chicken is fully cooked through and tender. Stir in the vinegar and parsley.
- Leftovers and Storage: Store leftovers in a tight-lid container in the fridge for 4 days or so. You can also freeze this stew for later use. Thaw in the fridge overnight and warm through over medium heat.
- Visit our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils, spices and more!
I made this tonight, and it was SO delicious!! Also easy, which is a requirement for me. I cook for one, so I will be freezing some, but I am looking forward to leftovers tomorrow. One question: what modifications would you make if using breast meat instead of thighs? (I don't shop often, so I make do with whatever I can find!)
Thank you for this recipe!
Hi, Laura! There's not much different you need to do with using chicken breasts here. You may need to cut them into smaller pieces as sometimes these days they can be quite large. Also, keep an eye on the cooking time. They'll dry out a bit if overcooked. Enjoy!
Simply delicious. I wouldn’t change a thing. ✨
Awesome! Thanks, Sadie!
Fantastic dish! Loved how I had all of the ingredients in my pantry and fridge and garden! My hubby who is pretty picky loved it too. Having leftovers for lunch today! Yummy.
Awesome! Thanks, Sheryl!
Looks yummy on a snow day! Have you tried it with chicken breasts? Thank you!
I have not, but I think that would work just fine! Stay warm!! 🙂
Fantastic! Having leftovers tonight
I get so many great recipes here, but my prep time is wayyy slow.
Thanks, Jim! I find a get a little faster each time I make a recipe :).
Made this on a stormy Sunday afternoon and it was fantastic! Definitely a keeper and I'm looking forward to making it for friends!
This is definitely a good one for a stormy day :).
Made it last night with minor vegetable changes based on what I had on hand. No zucchini, so used celery. Also had no parsley in. We really enjoyed it! Next time, I’ll increase the spices a bit more, particularly the garlic. We are garlic lovers big time! And of all things, forgot to add the vinegar or lemon at the end. Remembered it after we devoured it. Next time. And there definitely will be a next time!
Thanks for sharing, Marlie!
Making this recipe on this snowy day! Smells amazing!
Perfect! Stay warm!!
Suzy,
Thank you so much for a delicious, hearty recipe. I found your site about a year ago, have made many of your recipes and they are all fantastic. Your videos and recipes are comprehensive and easy to follow. You're helping my husband and me eat healthier while enjoying every bite!
Thanks, Sandy! I love hearing that!!
Ten stars ********** This dish has it all- delicious cozy winter comfy food, all in one dish convenience and healthy too! Served over polenta and I doubled the spices - because I usually do. Thank you Suzy.
Wow! Thanks, Suzanne!
I made this for the first time last night, exactly as-written, on the stove top in my Dutch oven. It was phenomemal. So, so much more than the sum of its ingredients! Served with toasted home-made sourdough bread, it was an ideal winter evening meal. I love that I almost always have all of the ingredients on hand and that both preparation and cleanup are minimal, but it's the thick, rich consistency and stellar flavour that won both of us over. It will most definitely be added to the rotation!
Wonderful! Thanks, Sian!
You've made me a hero again, my family went goofy over this one! Thank you for giving me confidence in the kitchen, I truly appreciate the great flavors, healthy meals, and your fun attitude! I'm hooked on your olive oil as well!
Awww! That is wonderful to hear, Lynn! Thank you!!
Delicious! I made it today for dinner tomorrow which I’m now really looking forward to.
Thanks for sharing!
My pleasure, Pearl! So glad you enjoyed it!
Made this recipe today. Tastes great and the aroma from the spices is wonderful.
Thanks, Henry!
Great recipe. I didn't have any zucchini, but had some green beans and they made a lovely substitution. I scaled it down to 2 portions, so I have dinner for tomorrow night.
Thanks for sharing, Judy!!
One small potato for 6 people. That is pretty scrimpy. I haven't made this yet, but I'd definitely include a few more.
Leslye
I have not tried this yet, but I have no doubt this will be amazing! all your recipes are. always so easy and pantry friendly. I will probable make it this weekend and if not..within next week for sure. i do have one question though..is there any replacement for white wine vinegar..its not an ingredient I typically use.
I'm curious about this too. I hope Suzy replies. This looks absolutely delicious!
Hi, Sadia! You can add some fresh lemon juice in it's place :).
Wow Suzy...
Hi
That´s yumy.. I love it and I like your recipes. Thank you so much for them 🙂
Vladimir
I'm relatively new to your site but so far each recipe has been just the best. After the holidays we're trying the Mediterranean diet to get back on a healthy track. I recently bought spices from your site and have used them on every thing in every way! The Aleppo stays at the table. Thank you for each and every recipe.
Thank you, Catherine!
I love how accessible this recipe is! Delicious and healthy too!! So many chicken stew recipes out there look kinda the same and are thickened with starch for no good reason. This one is a winner on all levels. Thank you so much for sharing!
So glad you enjoyed it, Amanda!