Why You’ll Love This Recipe

Nutritious and Filling – Loaded with protein-rich chicken and hearty vegetables, this stew is both healthy and satisfying.
Easy One-Pot Meal – Simple to prepare and requires minimal cleanup.
Perfect for Meal Prep – Tastes even better the next day, making it great for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breast or thighs, cooked and shredded
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 medium potatoes, cubed
1 cup green beans, trimmed and cut
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 tsp dried thyme
1 tsp dried oregano
½ tsp paprika
Salt and pepper to taste
1 bay leaf
½ cup peas (optional)
Fresh parsley for garnish

Directions

1. Sauté the Aromatics

Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.

2. Add Vegetables and Chicken

Add carrots, potatoes, and green beans to the pot. Stir to coat with the oil.
Pour in the diced tomatoes and chicken broth. Stir well.

3. Season and Simmer

Add dried thyme, oregano, paprika, salt, pepper, and bay leaf.
Bring the stew to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the vegetables are tender.

4. Add Chicken and Peas

Stir in the shredded chicken and peas (if using).
Simmer for another 5 minutes to heat everything through.

5. Serve and Enjoy

Remove the bay leaf and discard it.
Ladle the stew into bowls, garnish with fresh parsley, and serve warm.

Servings and Timing

Servings: 4-6
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Variations

Spicy Kick – Add a pinch of red pepper flakes for a bit of heat.
Creamy Version – Stir in ½ cup of heavy cream or coconut milk for a richer texture.
Different Proteins – Substitute chicken with turkey, beef, or even chickpeas for a vegetarian option.

Storage/Reheating

Storage – Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing – Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating – Warm on the stovetop over low heat or microwave in 30-second intervals until heated through.

FAQs

Can I use rotisserie chicken?

Yes! Using pre-cooked rotisserie chicken makes this recipe even easier.

What’s the best type of potato to use?

Yukon gold or red potatoes hold their shape well in stews.

Can I make this in a slow cooker?

Absolutely! Cook on low for 6-8 hours or high for 3-4 hours. Add the chicken and peas in the last 30 minutes.

How do I thicken the stew?

Mash a few potatoes in the pot or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

Can I add other vegetables?

Yes! Try mushrooms, bell peppers, or corn for more variety.

Is this stew gluten-free?

Yes, all ingredients are naturally gluten-free. Just check labels on broth or canned goods.

Can I use canned or frozen vegetables?

Yes! Frozen veggies work well, but add them in the last 10 minutes to avoid overcooking.

How do I add more flavor?

A splash of Worcestershire sauce or a squeeze of fresh lemon juice can enhance the taste.

Can I make this ahead of time?

Yes, this stew tastes even better the next day as the flavors meld together.

What should I serve with this stew?

A slice of crusty bread or a side salad pairs perfectly with this dish.

Conclusion

This Hearty Chicken and Vegetable Stew is a wholesome, comforting meal that’s easy to make and packed with flavor. Whether you’re looking for a cozy family dinner or a meal prep option, this stew is sure to become a favorite!