One Pot Chicken and Vegetable Stew

Name: One Pot Chicken and Vegetable Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 4 boneless skinless chicken breasts, cut into bite-size pieces; 1 onion chopped; 1/2 pound baby carrots; 2 Celery Stalks chopped; 1 small can green beans; 4 red potatoes quartered (peeled or not); 1/2 teaspoon salt plus small amount for seasoning; 16 oz Chicken or Vegetable Broth; 1/4 teaspoon garlic powder; 1/2 teaspoon ground black pepper plus small amount for seasoning; 3 tbsp Cornstarch; Parsley, if desired

During the winter, we often enjoy eating hot soups, stews, and chili recipes.

At least once a week, I leave one of these in the slow cooker while we’re at a sports practice, so we have a hot & ready meal to enjoy when we get home.

I usually prepare this Chicken and Vegetable Stew Recipe in my dutch oven, because I am a big fan of One Pot meals.

However, if it’s a crockpot night, I just cook the chicken, then toss it all in the slow cooker on low in the morning, and thicken it later in the day, if needed.

It’s a pretty versatile recipe, you can add, subtract, exchange the vegetables to your family’s preferences.

This Chicken and Vegetable Stew Recipe is also DELICIOUS served with Sprite Biscuits.

If you haven’t tried them yet, I encourage you to do so soon.

They’re SO easy to make using just 4 ingredients!

Yield: 6

One Pot Chicken and Vegetable Stew

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

1 tbsp Olive Oil
4 boneless skinless chicken breasts, cut into bite-size pieces
1 onion chopped
1/2 pound baby carrots
2 Celery Stalks chopped
1 small can green beans
4 red potatoes quartered (peeled or not)
1/2 teaspoon salt plus small amount for seasoning
16 oz Chicken or Vegetable Broth
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper plus small amount for seasoning
3 tbsp Cornstarch
Parsley, if desired

Instructions

In a large pot, heat the Olive Oil.

Season the chicken with salt & pepper.

Place the chopped chicken breast meat in the hot oil and cook through.

Place the chopped onion, carrots, celery, green beans and potatoes in the pot with the cooked chicken.

Cook until softened.

Add the salt, pepper, and garlic powder to season the vegetables

Add Chicken or Vegetable Broth

Cook for 1 to 1 1/2 hours on medium low heat.

If stew is not thick enough for your preference, mix 1 tbsp of cornstarch at a time with a small amount of leftover broth until dissolved, and add it to the stew. I've added up to 3 tbsp of cornstarch if a batch is thinner than I'd like.

If serving with biscuits, break the biscuits into small bite-sized pieces and put on top of the stew.

May garnish with parsley, if desired.

Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 415Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 76mgSodium: 538mgCarbohydrates: 49gFiber: 5gSugar: 6gProtein: 25g