Creamy Chicken Stew is the perfect one-pot meal for cold weather months, made with chicken thighs, fresh vegetables, chicken broth, and a splash of half-and-half.

Love comforting meals? Try our Creamy Tomato Chicken Recipe or Creamy Honey Mustard Chicken.

creamy chicken stew in a bowl. this recipe
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More stew recipes for you to try! One-Pot Chicken Stew or Spring Chicken Vegetable Stew or Chicken Stew with Butternut Squash

What is Creamy Chicken Stew?

This creamy chicken stew recipe is a great option for winter nights or Sunday afternoons. It’s easy to make in one-pot and is filled with fresh vegetables and tender chicken.

This hearty meal can be served with cheese popovers or a fresh green salad. It’s the ultimate comfort food that everyone will love.

Ingredients

These simple ingredients make savory flavors in this dish. You can also add your favorite ingredients to make it your own.

ingredients for creamy chicken stew.
  • Avocado oil – Or any other neutral oil will work. 
  • Chicken thighs – Boneless, skinless chicken thighs are best. 
  • Butter – Use unsalted butter so you can control the salt.
  • Onion, carrots, celery – These three vegetables combine to make a classic mirepoix base.
  • Garlic – You can use fresh garlic cloves or pre-chopped garlic from the store.
  • Oregano and thyme – Use fresh or dried herbs in this delicious recipe. 
  • Dry white wine – A splash of white wine adds balance to the creamy flavors.   
  • Flour – A small amount of all-purpose is perfect for thickening the stew.  
  • Potatoes – Yukon gold potatoes are starchy and perfect in this comfort food recipe. 
  • Bay leaves – You can use dried or fresh bay leaves. Remember to remove them when the soup is done cooking. 
  • Chicken stock – Try using lower-sodium broth, if possible.
  • Half-and-half – This makes the stew nice and creamy. 
  • Fresh parsley – Parsley really adds to the presentation and brightens the flavor.
  • Salt and pepper – Use kosher salt and freshly ground black pepper.

How to Make Creamy Chicken Stew

Stovetop Method:

This creamy chicken soup recipe is easy to make. For the full descriptions, see the recipe card below.

Cook the chicken thighs in a large pot on the stove until browned on both sides, and then remove.

browned chicken thighs in a pot

Cook the onions, carrots, and celery until softened. Stir in the garlic, oregano, and thyme. Then add the wine. Sprinkle in the flour and cook until absorbed.

cooked vegetables in a pot

Add the broth, potatoes, bay leaves, and chicken. Simmer until the potatoes are tender and the broth is thickened. Discard the bay leaves, add the half-and-half and then stir in the parsley.

chicken stew in a pot

Instant Pot Method:

If you love using your pressure cooker for making soups and stews, this is the perfect opportunity.

The advantage of using it is that while it takes about the same amount of time as cooking on the stovetop, the added time under pressure will greatly increase the flavor.

To cook the stew this way, follow the instructions in the recipe card using the saute function on the instant pot. When all the ingredients are added, close the lid and set the pressure for 20 minutes.

Allow the pressure to naturally release for 10 minutes, then carefully do a quick release. Remove the lid and serve this creamy stew.

Crockpot Method:

To make this creamy chicken stew in a crockpot, follow the stovetop instructions in the recipe card through step #3. Add wine and cook until reduced by half, about 2 minutes.

Transfer the cooked vegetables and chicken into a crockpot. Stir in the rest of the ingredients except for flour, half and half, and parsley. Cook on low for 6 hours.

Whisk together the flour and half and half. If it’s too thick, add half and half by a tablespoon until it’s a slurry consistency. Stir the mixture into the crockpot. Cook on high, covered, for 30-45 minutes or until thickened. Stir in parsley.

Recipe Tips

These tips and tricks will help you make a chicken stew that your whole family will love.

  • Do not substitute chicken thighs. For the best flavor, do not sub thighs with boneless breasts. Chicken thighs are fattier than chicken breast and have a more intense, rich flavor.
  • If available, use fresh herbs! You can use dried or fresh herbs for this recipe. However, fresh herbs are always more flavorful. Use this ratio: 1/2 teaspoon of dried oregano or thyme = 1 1/2 teaspoon of fresh oregano or thyme.
  • Cut chicken into even pieces. Be sure to cut the chicken into the same size pieces, so they cook evenly. You want to cut the chicken into 2-inch chunks and not smaller so they don’t dry out.
  • For gluten-free. If you have a gluten intolerance, use a cornstarch slurry instead of using flour. 
  • Use the right white wine. For cooking, white wine with high acidity or a “crisp” wine, such as Pinot Grigio or Sauvignon Blanc is great.

Variations

This stew can be changed to fit your tastes and preferences. Here are some ideas to get you started.

  • White wine. Substitute the white wine for chicken broth. 
  • Half and half. Use cream cheese or heavy cream instead of half-and-half.
  • Potatoes. Swap the Yukon potatoes with baby potatoes or yellow potatoes. Or swap out the potatoes altogether for wild rice, brown rice, or white beans. 
  • Add more cream. Love extra creamy soups? Add more half-and-half for an extra-creamy base.
  • Add extra veggies! For a more nutrient-base stew, feel free to toss in extra vegetables like sliced mushrooms, asparagus, red bell peppers, green beans, sweet potatoes, or butternut squash to the stew.
creamy chicken stew recipe.

How to Serve

Serve this classic comfort food with a side of roasted vegetables, a piece of crusty bread, or a simple side salad. 

It pairs well with side dishes like fruit salad, roasted broccoli, flatbread, or salad pizza.

Storing Tips

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: You can reheat this chunky stew for individual servings in the microwave or for a crowd in a pot on the stove. Gently heat it while stirring until it’s warm all the way through.

Freeze: Freeze the stew to save for later in an airtight container for up to three months. Allow the stew to cool to room temperature before putting it in the freezer.

Recipe FAQs

Can I make this chicken stew in the slow cooker?

Yes, you can make it in the crockpot if you’d like. You can make a big batch and save some for later as well. See the post above for crockpot instructions.

Can I substitute coconut milk for the half-and-half?

You can use coconut milk, whole milk, or heavy cream in place of the half-and-half.

What kind of greens can I add to chicken stew?

If you love greens, you can add spinach, kale, collard greens, or Swiss chard to the pot after removing it from the heat. 

You May Also Like…

Lemon Chicken Noodle Soup

Sicilian Chicken Soup

Vietnamese Chicken Noodle Soup

Chicken Split Pea Soup

If you try Creamy Chicken Stew, please leave a star rating and let me know how you like the recipe in the comments below.

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creamy chicken stew recipe

Creamy Chicken Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

Creamy Chicken Stew is the perfect one pot meal for cold weather months, made with chicken thighs, fresh vegetables, chicken broth, and a splash of half-and-half for that rich and creamy broth.

Ingredients

Units Scale
  • 1 1/2 lbs. boneless, skinless, chicken thighs, cut into 2-inch chunks
  • 2 Tbsp. avocado oil
  • 3 Tbsp. unsalted butter
  • 1 medium onion, chopped, about 2 cups
  • 2 medium carrots, thinly sliced, about 1 cup
  • 2–3 ribs celery, thinly sliced, about 1/2 cup
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • 12 oz. Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 2 bay leaves
  • 1/4 cup half and half
  • 2 Tbsp. fresh chopped parsley
  • Kosher salt and fresh black pepper

Instructions

  1. On a flat large work surface, such as a cutting board, season chicken thighs liberally on both sides with salt and pepper.
  2. Heat oil in a dutch oven over medium-high heat. Cook chicken in batches until golden brown, about 4-5 minutes, turning once. Remove to a plate.
  3. In the same dutch oven, melt butter. Add onions, carrots, and celery with a pinch of salt. Cook until softened, about 5-7 minutes, stirring occasionally. Stir in garlic, oregano, and thyme, and cook until fragrant, about 30 seconds, while stirring constantly.
  4. Stir in wine and cook for about 2 minutes or until reduced by half, while scraping the bottom to release browned bits. Sprinkle the flour and stir until absorbed. 
  5. Add chicken broth, potatoes, bay leaves, and chicken. Season with salt and pepper, to taste. Bring to a boil. Reduce heat to a medium-low and simmer, partially covered, for 20 minutes or until potatoes are tender and stew thickened, stirring occasionally.
  6. Discard bay leaves. Add half and half and simmer for a minute longer. Taste for salt and pepper. Stir in parsley.

Notes

  • Chicken Thighs: Chicken thighs stay tender and moist in the stew and add just enough fat to make it flavorful. I do not recommend chicken breast. 
  • White Wine: Feel free to use extra broth instead.
  • Half and Half: Heavy whipping cream can also be used.
  • Instant Pot & Crockpot Method: See post for detailed instructions.
  • Leftovers: Store leftovers in an airtight container for up to 4 days.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 535
  • Sugar: 7.3 g
  • Sodium: 797 mg
  • Fat: 23.6 g
  • Carbohydrates: 36.2 g
  • Protein: 39.1 g
  • Cholesterol: 186.5 mg