Chicken Stew

Chicken Stew


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Veggie filled, this chicken stew is delectable and full of international flavor that you'll long for. Enjoy this stew with some rice or toasted bread.

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Time needed

30 min preparation + 2.5 hour cooking

Serving Size / Yield

4 servings


  • 5 tablespoons olive oil
  • 2 red bell peppers, chopped
  • 2 onions, diced
  • 2 cloves garlic, minced
  • 3½lbs boneless chicken breast
  • 28oz can diced tomatoes, drained
  • 14oz can diced tomatoes
  • 1½ teaspoons salt
  • ½ teaspoons pepper
  • 14oz can chickpeas, rinsed and drained
  • 2/3 cup kalamata olives, pitted and halved
  • ½ cup parsley, chopped

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Rinse the chicken, pat dry and then place into crockpot. Add the drained 28oz of diced tomatoes, 1 onion, 3 tablespoons olive oil, salt and pepper. Arrange the chicken over the tomatoes and cook the chicken for 1.5-2 hours on high minutes, or until the chicken is almost cooked through. Heat the broiler, transfer the contents of the crockpot to a baking dish and broil for 5-6 minutes, or until the chicken is browned and cooked through. In a large saucepan heat the remaining oil. Add the bell pepper, onion, garlic and cook for 10-12 minutes, or until softened but not browned. Add the tomatoes, onions, leftover juices from the chicken and simmer for 5 minutes. Stir in the chicken, chickpeas, olives and parsley. Cook for 5 minutes, or until heated through. Salt and pepper to taste and serve.

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