Chicken and Vegetable Stew

24  Ratings
  • 10 min prep
  • 40 min total
  • Makes 8 servings, 1 cup stew and 5 crackers each.

Chicken and Vegetable Stew Recipe


  • 1 lb. boneless skinless chicken thighs, cut into 1-1/2-inch pieces
  • 2 Tbsp. flour
  • 1 Tbsp. oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 large carrot, finely chopped (about 1 cup)
  • 2 cans (14-1/2 oz. each) no-salt-added stewed tomatoes, undrained
  • 2 medium zucchini, chopped
  • 1 can (14 oz.) artichoke hearts, drained, quartered
  • 1/2 cup sliced black olives
  •  PREMIUM Saltine Crackers


  • Coat  chicken with flour; set aside. Heat oil in large saucepan or Dutch oven on medium-high heat. Add chicken, onions and carrots; cook and stir 10 min. or until chicken is evenly browned and vegetables are tender.
  • Add  tomatoes with their liquid, the zucchini and artichokes; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min. Stir in olives.
  • Serve  with crackers.

Recipe Tips

SubstitutePrepare as directed, substituting boneless skinless chicken breasts for the thighs.

Cooking Know-HowThe secret to a quick-cooking stew is having all your ingredients cut small enough to cook quickly.


Nutrition Information

Makes 8 servings, 1 cup stew and 5 crackers each.
  • Well-being Choice
  • Good source of vitamin A or C

Diet Exchange

1 Starch,2 Vegetable,1 Meat (L),1 Fat

Nutrition Notes

Warm up with this hearty stew that provides 1 cup of the recommended 2-1/2 cups of vegetables per day. As a bonus, the carrots provide vitamin A, and the tomatoes are a good source of vitamin C.

Nutrition per serving:

    • Calories 250 
    • Total fat 10 g
    • Saturated fat 2 g
    • Cholesterol 35 mg
    • Sodium 510 mg
    • Carbohydrate 28 g
    • Dietary fiber 4 g
    • Total sugars 9 g
    •     Includes added sugars n/a
    • Protein 13 g
    • Vitamin A 35 %DV
    • Vitamin C 30 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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