Healthy and comfort food came together and this Chicken Stew was born. It cooks slowly in the oven and only takes a few minutes of prep time.

Recipes with minimal hands on time are totally my jam. You, too? Good. Make this Chicken Stew!

Can I Make This Chicken Stew in the Crockpot?

I know you’re going to ask! The answer is yes, yes you can. The oven cooking temperature is 250 degrees, so if you’d like to use your slow cooker in place of the oven, I suggest 5 hours on low or 3 hours on high.

Instructions for Easy Oven Chicken Stew

This recipe could not be any easier. Let me show you!

First, you’ll put the chicken in the bottom of the pot. Pro tip: ask the butcher at your grocery store to cube the chicken for you. They are usually happy to do it and it’s SUCH a time saver!
Cover your chicken pieces with the vegetables.
In a medium bowl mix together the garlic, arrowroot, can of tomatoes and chicken stock. Pour over the vegetables in the Dutch oven.
Sprinkle with the thyme, oregano, sage, poultry seasoning and red pepper flakes.
Cover tightly and bake for 1 hour. Remove from oven and stir thoroughly. Return to oven and continue baking for 3 more hours stirring occasionally.

Your whole family is going to love this delicious, comforting meal. Please let me know if you try it and I’d love you to share a picture on Instagram! Tag me @happyhealthymama and use the hashtag #happyhealthymama. Happy cooking!

Easy Oven Chicken Stew

This Easy Oven Chicken Stew is filled with herbs and fresh vegetables and makes an easy, healthy dinner.

Author: Maryea Flaherty | Happy Healthy Mama
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 4 servings 1x
Category: dinner recipes
Method: oven
Cuisine: american

Scale

Ingredients

1 pound boneless skinless chicken breast, cut into chunks
1 cup peeled and diced carrots
1 cup peeled and diced potatoes
1 cup diced celery
1 medium onion, diced
Salt and black pepper
3 gloves garlic, minced
2 tablespoons arrowroot (corn starch or tapioca may be substituted)
1 28oz. can of diced tomatoes
1 cup chicken stock
2 teaspoons fresh chopped thyme
2 teaspoons fresh chopped oregano
2 teaspoons fresh chopped sage
2 teaspoons poultry seasoning
Pinch of red pepper flakes
Fresh parsley for garnish

Instructions

Preheat oven to 250F.
Put chicken pieces into a Dutch oven or large casserole dish. Sprinkle with salt and pepper.
Cover chicken pieces with the diced vegetables.
In a medium bowl mix together the garlic, tapioca, can of tomatoes and chicken stock. Pour over the vegetables in the Dutch oven.
Sprinkle with the thyme, oregano, sage, poultry seasoning and red pepper flakes.
Cover tightly and bake for 1 hour. Remove from oven and stir thoroughly. Return to oven and continue baking for 3 more hours stirring occasionally.
Garnish with parsley and serve with a crusty loaf of bread or dinner rolls.