In this hearty chicken stew recipe, chicken thighs and fresh vegetables simmer in a rich tomato broth until the meat is fall-apart tender and the broth is jammy and flavorful. Italian-style seasonings like paprika, oregano, and coriander bring a delicious warming, aromatic quality. Made in just one pot, this easy recipe comes together in under an hour and freezes exceptionally well.
A rich broth is what makes stew so comforting–it’s exactly what I crave every year when the weather starts to turn. This typically requires a long, slow simmer, as with my Italian beef stew. The liquid gently bubbles away, leaving all the concentrated flavor in the pot.
This chicken stew recipe uses a few handy tricks for the best of both worlds: velvety richness without all the time by the stove. You don’t need to plan ahead or scramble to get everything in your crockpot before work.
Instead, a quick sauté until golden brown enhances the flavor in under 15 minutes. Canned tomatoes and chicken broth add a sweet, bright and savory element. Italian-style seasonings from your spice drawer layer on warmth and thyme and parsley add a nice freshness.
It’s filling but not too heavy–beloved by picky eaters and big appetites alike. Make this chicken stew recipe on a chilly night when you’re craving extra comfort.
How to Make Crockpot Chicken Stew
You can also make this chicken stew recipe in a crock pot if you’d like–though I do think that browning the chicken first makes all the difference in terms of flavor and texture. Here’s how to do it:
- Brown the chicken on the stove with a bit of olive oil in your pan just as described in the recipe.
- Transfer to your crock pot, along with any of the juices from the pan. Add the chopped vegetables, spices, thyme, chicken broth, and a dash of kosher salt and black pepper. Add the whole tomatoes and use a wooden spoon to crush.
- Cover the slow cooker and cook until the chicken is cooked through and tender. Do this on low heat for 5 to 6 hours OR on high for 3 to 4 hours.
- Stir in the white wine vinegar and fresh parsley. Serve!
Ingredients for This Chicken Stew Recipe
I was inspired by hearty Italian-style stews for this recipe, which typically load tomato sauce and broth with rich, aromatic flavor. Here’s what you’ll need:
- Extra virgin olive oil: Use a high quality, extra virgin variety for the best flavor. Any of the oils from our shop would be excellent but I especially love our Italian Nocellara with this recipe.
- Chicken: Boneless, skinless chicken thighs remain tender without much effort–they’re pretty hard to overcook and essentially failproof. You can use chicken breast if thats what you prefer. Just be sure to reduce the cooking time as they tend to cook more quickly and dry out more easily.
- 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, potatoes, and red bell peppers. 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 side so just 2 cups of chicken broth does the trick. Use low sodium so you can season to taste.
- Herbs and spices: Fresh thyme, dried oregano, paprika and coriander bring aromatic, warming, and mildly peppery flavor. If you have Italian seasoning on hand feel free to use a tablespoon of that instead. A good cup of parsley adds a fresh pop of color.
- White wine vinegar: Believe me, you dont want to skip this! White vinegar adds some acidity for balance. If you dont have any, use any vinegar you have on hand or squeeze in lemon or lime juice to taste.
