Chicken and Vegetable Stew

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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
  • ½ cup sliced black olives
  • PREMIUM Saltine Crackers

Nutrition facts

Recipe Tips


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.