Low Sodium Stew Chicken

Savor the comforting flavors of our Low Sodium Stew Chicken, a heart-healthy twist on a classic dish that’s packed with rich, wholesome ingredients and bold seasonings—all without the added salt. Tender, bone-in chicken thighs are seared to golden perfection and simmered with a medley of vibrant vegetables, including carrots, celery, and red bell peppers, in a savory base of no-salt-added crushed tomatoes and low-sodium chicken broth. Paprika, thyme, and oregano infuse the stew with aromatic depth, while earthy potatoes and a hint of fresh parsley complete this nourishing meal. Perfect for those looking to reduce sodium intake without sacrificing flavor, this one-pot recipe is easy to prepare, bursting with natural goodness, and ideal for cozy family dinners or meal prep. Serve it with an optional squeeze of lemon for a zesty finish!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin removed)
• 2 tablespoons Olive oil
• 4 pieces Garlic cloves (minced)
• 1 large Onion (chopped)
• 3 medium Carrots (sliced into rounds)
• 2 stalks Celery stalks (diced)
• 1 large Red bell pepper (chopped)
• 14 ounces Crushed tomatoes (no salt added)
• 2 cups Low-sodium chicken broth
• 3 medium Potatoes (peeled and diced)
• 1 teaspoon Paprika
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground black pepper
• 2 pieces Bay leaves
• 2 tablespoons Fresh parsley (chopped)
• 1 tablespoon Lemon juice (optional, for serving)

Directions

Step 1

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the chicken thighs and sear on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.

Step 3

In the same pot, add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and translucent.

Step 4

Add the sliced carrots, diced celery, and chopped bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally.

Step 5

Stir in the crushed tomatoes, low-sodium chicken broth, and diced potatoes.

Step 6

Season with paprika, dried thyme, dried oregano, and ground black pepper, then add the bay leaves.

Step 7

Return the seared chicken thighs to the pot and ensure they are partially submerged in the liquid.

Step 8

Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, or until the chicken is tender and the vegetables are fully cooked.

Step 9

Remove the bay leaves before serving. Taste and adjust seasonings, if necessary, without adding salt.

Step 10

Serve the stew hot, garnished with freshly chopped parsley. For a bright finish, drizzle a bit of lemon juice over each serving, if desired.

Nutrition Facts

Serving size	(1586.5g)

Amount per serving	% Daily Value*
Calories	690.6

Total Fat 31.4g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 343.7mg	0%
Total Carbohydrate 95.2g	0%
Dietary Fiber 21.4g	0%
Total Sugars 37.8g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 253.4mg	0%
Iron 6.8mg	0%
Potassium 2713.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 10.0%

Carbs: 51.6%