Chicken and Carrot Stew

Chicken and Carrot Stew


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This slow-cooked recipe is simple and sensational, taking everyday ingredients and transforming them into a hearty meal. Enjoy with homemade bread and good company.

Shared by
Chicago, IL

Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 8 boneless skinless chicken breasts
  • 1 yellow onion
  • 1 can diced tomatoes
  • 2 pounds frozen peas, thawed
  • 4 carrots
  • 3 cups chicken stock
  • 4 russet potatoes
  • 2 tablespoons dill
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar

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Chop your onion, carrots, and potatoes into 1/2 inch sized pieces. Chop your chicken into 1 inch pieces and cook in a frying pan with 1 teaspoon extra virgin olive oil. Once cooked, place chicken pieces on a plate.

Saute the onions in the pan for three minutes. Then add in the tomatoes, chicken, and stock. Bring to a boil, then reduce to a simmer. After simmering for 15 minutes, add in the peas, carrots, potatoes, and dill. Sprinkle in the salt, sugar, and pepper.

Boil for another 15 minutes, and then serve in bowls with a crusty french baguette.

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