One-Pot Chicken Stew
This hearty one-pot chicken stew practically cooks itself! It’s made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold-weather meal!
Best Chicken Stew
This chicken stew is a readers’ favorite around here. It gets five-star reviews for its rustic, hearty, and delicious taste.
It’s a delicious meal made in one pot, with simple ingredients such as tender chicken and veggies –all simmered in the best-seasoned broth. All you need is some crusty garlic bread and you have yourself a perfect comfort meal.
Few Recipes Notes & Tips
- For best results use boneless, skinless, chicken thighs. They have extra flavor after searing and also simmer into tender little morsels. Make sure to cut the thighs into 2-inch chunks so they do not overcook.
- I do not recommend chicken breast in this recipe. It won’t be as tender and flavorful as the thighs. Plus chicken breast is easy to overcook.
- Many of you have asked if this recipe can be made in a crockpot. Recently I tested this recipe in a crockpot and the result was just not the same. Chicken stew is all about building flavor and texture by searing the meat, then the vegetables and aromatics, which is impossible to do in a crockpot. Therefore, I do not recommend making this stew in a crockpot.
Ingredients for Chicken Stew Recipe
The reason why this chicken stew is a favorite around here is that it’s made with simple, pantry ingredients. Here’s what you’ll need for the stew:
Chicken thighs: For best flavor use boneless, skinless thighs. I do not recommend chicken breast or rotisserie chicken.
Avocado oil: You’ll need high-smoke oil, such as avocado oil or something similar for searing chicken thighs and vegetables.
Vegetables: Carrots, sweet onion, and baby potatoes. Cut your vegetables into larger chunks so they do not overcook. Carrots should be sliced 1/2-inch thick. Slice the onion into 12 wedges. Baby white potatoes or Yukon golds are the best potatoes for the stew. Baby potatoes should be quartered and Yukon golds cut into about 1 3/4-inch chunks.
Garlic: Use fresh garlic. Avoid jarred or anything pre-chopped.
Chicken broth or stock: Either one is fine to use. Use good-quality stock, whether homemade or store-bought. Bone broth is even better if you don’t mind spending a little more.
All-purpose flour: This will thicken the stew.
Bay leaf: Feel free to use dried or fresh bay leaves. Dried bay leaves are easier to find at most supermarkets in the spice aisle. A lot of times you can find fresh bay leaves in the produce section near fresh herbs.
Fresh parsley: Not a fan of parsley? Try fresh dill instead.
How to Make Stew Chicken Stew
- Step 1: Over high heat, cook chicken until brown on all sides. Transfer to a plate.
- Step 2: Add carrots and onions. Cook until the onions begin to soften. Add garlic and cook until fragrant. Deglaze the dutch oven with some of the chicken stock.
- Step 3: Make a slurry by whisking flour with 1/2 cup broth in a small bowl. Add to the dutch oven. Stir in chicken, remaining broth, and bay leaf. Season with salt and pepper. Simmer for 25 minutes over medium-low heat.
- Step 4: Add potatoes and cook until potatoes are tender. Stir in parsley and discard bay leaf before serving.
How to Make Stew Thicker?
This chicken stew recipe is not overly thick as some stew recipes out there but you can easily change that. Here are a few ways to make the stew thicker:
Create a thicker slurry. A slurry is a combination of flour and broth which is mixed together and used to thicken the stew. Feel free to add an extra tablespoon of flour to the broth to create a thicker slurry. For a gluten-free option, use arrowroot powder.
Simmer with the lid off. Make sure to simmer the stew with the lid off for the last 18-20 minutes of cooking. That way the liquid is reduced as more water evaporates, resulting in a thicker stew.
Video: How to Make Chicken Stew
More Chicken Soup Recipes
- Sicilian Chicken Soup
- Chicken Split Pea Soup
- Creamy Chicken and Mushroom Soup
- Creamy Chicken Tortilla Soup
- Lemon Chicken Noodle Soup
One-Pot Chicken Stew
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 4-6 1x
- Category: Dinner
- Method: One-Pot
- Cuisine: American
This hearty one-pot chicken stew practically cooks itself! It’s made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold weather meal!
- 1 1/2 lbs. chicken thighs, boneless, skinless, cut into 2-inch chunks
- 2 Tbsp. avocado oil, divided
- 3 medium carrots, peeled and sliced diagonally into 1/2-inch pieces
- 1 medium sweet onion, cut into 12 wedges
- 6 garlic cloves, chopped
- 5 cups chicken broth or stock, divided
- 2 Tbsp. all-purpose flour
- 1 dried bay leaf
- 12 oz. baby white potatoes, scrubbed and quartered
- 1/4 cup fresh chopped parsley
- Kosher salt and freshly ground black pepper
- Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
- Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
- Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
- In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
- Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.
- Leftovers: Leftover chicken stew will last in the refrigerator for about 3 days. I do not recommend freezing as it will change the texture of the potatoes and the consistency of the broth.
- Substitutions & Tips: Please see posts for all substitutions and recipe tips.
- A few of my favorites for making this recipe are these cutting boards and a heavy-duty dutch oven .
- Recipe originally published on 10/11/2016.
- Serving Size:
- Calories: 486
- Sugar: 12.1 g
- Sodium: 679.7 mg
- Fat: 14.6 g
- Carbohydrates: 42.6 g
- Protein: 44.9 g
- Cholesterol: 168.8 mg
Keywords: one pot meal, winter, easy, comfort food
Simple to make and simple ingredients but it makes the best stew! Perfect for a cold rainy day. I made it in a Dutch oven and instead of the last summer I put it in the oven for 20 minutes at 350. It sealed in the flavor. Yummy! I always change recipes but not this one! (Except once I made it from bone in skin on chicken then just deboned it before the final simmer. Delish!)
Thank you! So happy to hear that.
I’m a dude. Your website is AWESOME!
It’s so very easy to look at, (like your picture!), and navigate too!
Thanks for being on the planet!
My wife and I both agree this is possibly the best thing we have ever tasted. Great job with the photography as well. I would give more stars if I could.
Any tips for translating this to a slow cooker? Normally I’d just throw it all in but I’m wondering about when to add the thickened broth? Any tips would be greatly appreciated!
I would sear the meat first on the stove and then add everything in.
I just made this recipe again. I’ve made it numerous times and I think it tastes better every time. Great comfort food when it’s snowing outside. Love this recipe!!
I know I’m not supposed to change the recipe before trying it once….BUT, I had 8oz of mushrooms beginning to turn, so I threw those in after about 3/4 mins with the onions/carrots (quartered); I “finger-linged” 4 Yukon Gold potatoes (bigger ones than required in the recipe – and not the small white ones called for, because that’s what I had) by cutting them in 4s lengthwise; I also added a can of Cannellini (white) beans (drained) with the potatoes because it seemed like the right thing to do & I wanted to reduce the starch . Added a splash of sherry before stirring & then serving.
Great recipe that can be adapted or expanded with other veggies (peas? fresh spinach?). Thank you!
Thank you for sharing that!
I have 2 questions,
I am wondering if the thigh meat gets hard or chewy from browning it, then cooking it 20 min, then 20 min more after the addition of the potatoes?
And – since many in my group don’t eat meat, can I make this and then maybe add some rotisserie chicken chunks when it’s almost done for the people who want meat? I am wondering if the browning of the chicken really adds to the flavor and it may be flavorless without the chicken.
Hi Robin: yes browning the meat adds a lot of flavor and I do not recommend omitting that step. You want the chicken to cook in the broth/soup. It adds a lot of flavor and in part what makes this stew so flavorful. As far as the meat getting hard, it should not. Cut the chicken into approx 2-inch chunks and you should be fine.
Recipe is tight.
I add a box of pasta. Three extra cups of stock to Blanche that out. A little extra flour to balance that out.
Such a good dish.
I found this recipe a little over a year ago. It had positive reviews and looked good, but I almost didn’t bother to make it because the ingredients seemed too simple to result in anything spectacular. Then I read the reviews again. They convinced me, so I decided to give it a try. My family devoured it!! I made it again a few days later, this time a double recipe. I still can’t believe how such simple ingredients can result in something so delicious. It is now over a year later and it is still a family favorite. I still make double batches! My kids often take it to school for lunch in thermoses. They request it often. I just wanted to come back here and let you know how much my family enjoys this recipe. Thank you so much. I look forward to trying more of your recipes.
Thank you Betsy. So happy to hear you enjoyed the stew.
I made this tonight and it was simple and tasty. Just one question about the part where you brown the chicken: I have a fairly small dutch oven so I had to brown the chicken in 3 batches so as not to crowd the pan too much. By the time I cooked the 3rd batch, the bottom of the pan was black, not brown. Is that normal? What can I do to make sure that the bottom doesn’t burn – just the thought of eating the burnt bits makes me a bit uneasy.
I would think the heat was too high if the bottom of your dutch oven was burnt. Also a lot of times if the dutch oven does not have a heavy duty bottom, it will burn as well.
I have made this recipe once a week this month love how simple to make ,grandchildren love it I don’t brown the chicken all the time still turns out as good love this recipe
I’m not usually good with recipes. I can’t seem to stick to them. This one was relatively simple. I only changed one thing but it came out so well. This was my very first attempt at Chicken Stew. Absolutely delicious!!! Thank you
Thank you Kimba! I’m so happy to hear you enjoyed this chicken stew.
Made this for the first time tonight and it came out WONDERFUL!!!!! I made a pot of rice to go along with it. Thanks for the recipe
Made this last night. It was delicious!! Added some peas and some thyme. Definite keeper!
Delicious. I boned chicken pieces myself so used thigh, breast, and leg. It was great though I think just thighs would be better. Added cornstarch towards the end to thicken it more. It was still a cross between a thick soup and a stew but tasted wonderful. I think that almost any vegies would work as long as the onions and garlic are still used. Wonderful, easy, comfort food.
Thank you Lisa. Appreciate your feedback.
I love one-pot meals and this stew was absolutely delicious. Simple. Earthy. And perfect for cold days. Thank you!
Seriously one of the best stews I have ever made! So hearty, zesty and delicious! Perfect for colder weather. I used chicken breast since it’s all I had and it turned out fantastic!! I also had to add about a cup more broth but overall, this was unbelievably delicious!! Will DEFINITELY be adding to the cold weather rotation!!
Made this tonight for the first time so followed to a t. Fantastic. Love the fact it’s not soup but stew. Will add to my cold weather dinner rotation.
I made this recipe for dinner today. I added green beans and a pinch if thyme and WOW! I loved it, my family loved it.
Loved it! Added green beans
Love that! Thank you!
This is a great recipe. I must have done something wrong though because my chicken turned into strings in the stew by the time it was ready to serve. I followed your recipe. except I broke the chicken up into small pieces (maybe about the size of olives) before adding to the stew. What could have gone wrong? Did I stir too much? I stirred the soup pot just enough to make sure everything was cooking evenly (about every 5 minutes) until it was done.
Usually chicken turns stringy when it’s overcooked. I’m guessing maybe the chicken chunks were too small to begin with.
Made a few times and it’s now a go to!
Thank you Kim! So glad you love this chicken stew. Appreciate your feedback.
I have this recipe on the stove here in Puerto Vallarta Mexico. Smells great, however since I am in Mexico, I am obligated, as part of my residency agreement, to use chili and thereby make the dish Mexican. Instead of potatoes, for roughly the same reason, I elimated the potatoes and used rice instead.
That sounds wonderful Garry. So glad you enjoyed it. Thank you for the feedback.
WOW. This truly is an amazing one-pot recipe. I am loving all of the ingredients in this stew, I can almost smell the aroma as it’s cooking. Can’t wait to serve my family this stew.
When making stews, we usually stick to beef, but this one-pot chicken stew looks so light and comforting. It’s the ultimate healthy comfort food!
I love that you used chicken thighs in this chicken stew. It looks like the epitome of comfort food! I am making this asap as I love all flavours here.
I love this one pot chicken stew, it reminds me of my moms recipe. I need to give this one a try. Thank you!
This was delicious! After I had prepped most of the veggies and cooked the chicken I realized I didn’t have any potatoes! It was -25 here in Minnesota so I definitely wasn’t going to the store. I subbed 2/3 cup of orzo instead and it was great! I will definitely make this recipe again. I can’t wait to try more from you!
Great recipe. Was looking for an easy chicken stew and this one was perfect. Had to leave the potatoes in for around 30 minutes instead of 20, but followed everything else as instructed. Thank you, Katya!
That’s great! Thank you Bianca.
The best soup for the cold winter’s, but most of all it awesome anytime. With this soup it very simple and very heartly to warm your belly. You will love every bite, and go back for seconds.
Southern Texas Gal~ PJ~ November 2018
Thanks so much PJ! Glad you enjoyed it.
Good flavour — my preschoolers loved it. Super easy to make.
Omg, this is my third time making this wonderful stew and each time it gets better lol. I added celery and extra herbs such as rosemary, thyme, and oregano today and it turned out even more fantastic. Thank you so much for this recipe, by the way I made it because it’s gonna be 26 degrees tonight so my family and I can be prepared lol.
Wow! Thank you so much. So glad you are enjoying the chicken stew.
This is cooking right now and smells amazing!!
Thank you Bonnye! I hope you enjoy it.
I added a little herbs du Provence and served it with egg noodles. Absolutely delicious. It’s a keeper! I’ve also made your Pasta with baked chicken meatballs in tomato cream sauce for a birthday dinner and it was a huge hit!
That’s great Greg! I so appreciate you leaving your feedback.
I will make this tomorrow in my instant pot and will let folks know how it turns out.
Thank you Theresa!
I followed your instructions and did a seven minute manual pressure then eight minutes natural pressure release and I added fresh rosemary and thyme and the flavor was fantastic. I do recommend thickening the broth once this is completed cooking. I only halved my baby potatoes instead of quarters so they would not turn to much. And I did all my sautéing right in the instant pot
That’s great! Thank you for the feedback Theresa!
This was devine! I added extra veggies and a teaspoon each of parsley and thyme. I cooked it in the instant pot for 15 minutes on high pressure and shredded the chicken. This is going into our regular rotation!
That’s great Stephanie! THank you for sharing. So glad it worked out for you in an instant pot.
Incredibly tasty, comfort food!
Thank you Krissy! So glad to hear you loved it.
Do you have any suggestions for What I need to do to make this without a Dutch oven?
You mean as far as what type of cooking pot to use? Just about any type of soup pot would work.
Hi, is it Chicken Stock or Chicken Broth that should be used? I see the word stock, but I see broth pictures. Does it matter? Thanks!
Hi Claudia: you can use either one. Chicken stock is made more out of bony parts of the chicken whereas chicken broth is made more out of chicken meat.
I’m making this now but it does not look anything like the picture. It looks pale, like the color of the chicken broth. Not as hearty as shown. Did I miss an ingredient? I know the parsley is thrown in at the end.
Did you add in your flour mixture? It’s supposed to be more on the thick side. Did you simmer the stew long enough?
This stew is really the color of chicken soup and not dark as it appears in the picture. The broth is not very thick either. The stew part really comes in with the large chunks of veggies and chicken and the fact that the broth to chick/veggies is greater than with a soup.
I added chilli flakes, paprika and tarragon…delicious!!!
That sounds so good! Thanks Jenn.
I’ve made this recipe before a few times, with great success!
I have added some tomato puree, and some basil, and it was glorious.
However, the initial recipe is just so classic. I might do the sour cream next time…
Thank you, SO MUCH for warming our hearts and bellies!
Thank you James! So glad you’re enjoying the recipe! Thank you for your feedback.
thank you so much we tried this and it’s was extremely tasty, will definitely be having. this again
Can I use whole thighs with bone and legs
Definitely! I would just adjust the cooking time accordingly.
Made this in crockpot & works! Boiled & cut up chicken then added all to pot for 8 hrs. Thirty minutes before serving, turned pot to low/warm & took out about 4 cups of liquid to pan on stove and did a beurre manie (see http://www.finecooking.com/article/thicken-stews-with-beurre-manie) until desired thickness. Added that back to pot, stirred, & served (note: stew kept consistency 2 hrs later when another family member arrived). I served with biscuits. YUM!!
Thank you for sharing Tammy! So glad you loved the stew.
i made this last night and my family flipped out! i’m not a good cook and it tasted AMAZING! i followed it to the tee. used bobs redmill gluten free flour as my daughter is intolerant, turned out perfect. im adding this to my family recipe book :))
That’s awesome Carly! SO glad your family loved it. I appreciate your feedback.
I just found this recipe today and made it. I modified it by browning some chorizo before the chicken and adding crushed red pepper at the simmer. The whole family enjoyed it. Thank you.
That’s great! Thank you so much for your positive. feedback.
Thank you for sharing!
Nutrition Facts does not list the serving size???
Hi Dave: I would suggest online nutrition calculator for more accurate nutrition facts. Thanks.
Made this tonight and it was absolutely DELICIOUS! My husband and I both loved it!
That’s great Carol! So glad you both enjoyed it. Thanks so much for your positive feedback.
Made this today and it’s AMAZING!!!! Thank you so much for such good recipe, definitely a keeper!
Thank you Olga for your feedback. So glad you loved it!
Hi Katya. This recipe is truly a keeper. Delicious! I used 2 pretty good sized chicken breast, and it did not dry out at all. Glad I found you! Thank you
That’s great to know! Thank you Debra for your feedback. So glad you loved the chicken stew.
I don’t eat beef and have been looking for a thick chicken stew and this looks amazing…i recently got an instant pot and was wondering if I can use it for this recipe….has anyone tried this in a pressure cooker or slow cooker?
Hi: I haven’t tried it in a slow cooker or pressure cooker but maybe some of the readers can give you some feedback.
Can I ask why you don’t put the potatoes and chicken in together, cover it and just leave it in the oven on a slow cook? Why add the potatoes late and cook uncovered?
Hi Jimi: you can certainly try that. Searing meat first brings out a lot of flavor before adding in the rest of the ingredients. You want to keep the pot uncovered in order for some of the liquid to reduce in the time indicated. Hope that answers your question.
How would this do with chicken breast?
Hi Kim: I think it will be okay. You may lose a bit of flavor but otherwise you’ll just have a leaner stew.
Hi i have tried your recipe with chicken and it taste amazing. I was wondering if it can be replaced with meat?
Are you referring to red meat? As in beef? I’m assuming you can tweak the recipe to include the red meat but as far as cooking times, I can’t really answer as I haven’t personally tried it.
Hi i have tried your recipe and it taste amazing. Thank you for sharing.
Thank you Yana!
Just wanted to say thank you so much for this recipe. I ended up adapting it to suit my diner, but really appreciated how approachable this recipe was. They loved the end product, and I did too. Thank you~!
That’s awesome! Thanks so much Adrian. I appreciate you leaving me a feedback.
I was looking for a comfort stew on a cold, rainy fall day, and this stew hit the spot! So flavorful and super easy. We added thawed peas right at the very end, and used brown rice flour to make it gluten free. Saving this recipe to make often. It’s like a thick chicken noodle soup, but with potatoes instead of noodles. LOVED it!
Thanks so much Suzanne! Glad you enjoyed it!
Hey Katya! Seems like a super comforting and delicious recipe. Thinking of making it for tonight’s dinner but was wondering if I were to make it in a Crock Pot, any idea on how long should I set it up for?
I would say about 8 hours on low but I haven’t tried it in a crockpot so I can’t answer with 100% certainty.
Hey Katya! I made this and it was super delicious! I use a rotisserie chicken and added at the end. Thanks for a great staple recipe!
That’s so awesome! Thanks so much Karen.
This was a tasty, simple and quick meal to prepare. I loved it! It will definitely be added to my winter repertoire!
That’s great! Thanks so much Mary Ann.
Awesome. I added white wine and thyme bundle. Really tasty.
That sounds wonderful! Thank you.
I’d love to make this, but I’m really trying to avoid flour. Any recommendations to make it thick without flour? Maybe lower the amount of stock & substitute some of it with white wine since it reduces faster?
Hi Amanda: my favorite way to thicken soups/stews/etc. without the flour is to puree some of the cooked soup. It worked for me every single time. However, since this one has meat, I would puree some of the stew (without the chicken though) and stir it back in. It should thicken it enough. You can also try your version but it’s so hard to say how it will do since I haven’t personally tried it. Let me know if you have any more questions. You can refer to this recipe to see how I thickened it: https://www.littlebroken.com/2014/10/14/lentil-chili/
Thank you, that’s a great idea! I have Vitamix that would make purée a snap.
I have some left over rotisserie chicken. Do you think I could use that in substitution of the chicken thighs, or should I just get chicken thighs??
Have u tried this in a slow cooker
I have not!
Could I use already cooked chicken, like rotisserie chicken??
You can definitely try but I think it will change the taste of the stew. Chicken thighs are super flavorful especially when they are sauteed at high heat .
This was amazing! Such a great flavor. I’m always worried chicken soups and stews may be bland, but not this one!! And easy too. Just takes some time to cook 🙂 Thanks for the recipe, definitely sharing it!
Thank so much April! So happy you loved it.
I am doing gluten free these days. Wondering if anyone has any ideas on ways to thicken without flour. Thanks!
Hi Bonnie: you can try pureeing some of the cooked soup (without the chicken) and it will give you a thick/creamy texture (probably slightly different than what the flour would) but at least it would be flourless. I do that on a lot with my veggie soups/chilies.
Thank you! Sounds great!
Cornstarch works to thicken, only use half as much though (instead of 2 Tbsp flour use 1 Tbsp cornstarch)
Hey Bonnie – I used brown rice flour for mine instead of all purpose flour and it came out good!!
I can’t get over how simple this recipie was and how delicious it turned out! Even the chicken turned out so good not dry or crumbly! Only addition I made, was to put in a few whites of spring onions along with a small regular onion.
My gravy didn’t evaporate as much so I ended up with a more of a thick soup consistency but I was fine with that!
All in all two thumbs up 🙂
Thanks so much Candy! So glad you loved it.
Can you don’t his while n crock pot you think?
Hi Janet: I don’t think it will thicken the same in the crockpot as it would over a stovetop. So I don’t think it will work.
I just had this for lunch after having it for my dinner last night. It is GORGEOUS! I added some broccoli and only used 4 cups of stock but otherwise followed it. Even my kids ate it and they give out about everything. And so simple!
Thanks so much, I’ve added it to my weekly meals.
Thanks so much Suzanne! I bet it was extra delicious with broccoli.
Great recipe. Simple, tasty and hearty. Will make this again.
Thanks Dan! Glad you loved it.
will make this tonight, sounds good and can be adapted easily
Hope you enjoy it! Thank you!
I’m looking for a basic chicken stew recipe that’s fairly healthy. Had chicken stew at camp and my daughter loved it! She’s a picky eater. Is this a thick stew?
I wouldn’t say it’s super thick. You can always add a little more stock if it’s too thick for you.
sauce consistency you meant not gravy thick.. I thicken it with a roux..a little not much. yum. appearedhttps://www.littlebroken.com/2016/10/11/one-pot-chicken-stew/?replytocom=28299#respond like one of the sauces espagnole. I did not use your organic chicken stock but just boiled chicken back and use that with a little chicken base.
So glad it worked out for you! Thank you Arlene.
THANK YOU THANK YOU…Newlywed and we are both learning how to cook. This receipe was so easy to follow and it tasted great…
Thank you so much! THat is awesome. So glad you all loved it!
Made this for dinner tonight…so good, and better yet, easy! Just what I needed on a chilly night!
Thank you Anna! It’s one of my families favorites 🙂
Can this recipe be made in a crock pot?
Would you take a guess on the cooking time?
I’m pretty sure it can but I’ve never made it in a crockpot so I can not give you any time recommendations. I would use your best judgement.
It’s rainy and a little chilly, spring day. I’ll bring in some fresh spring herbs to season with, will add a little chives and some parsley And maybe some of the greens popping up to supplement my baby parsley to top it, like the sour cream idea with my chives.. Making this now, it’s smelling amazing, will be a delicious meal. I’ve needed to season it with salt and pepper and added a little poultry seasoning. Hoping it has really great flavor. I love that it’s a staple dish, don’t need to run out for any fancy ingredients to make this. My toddler daughter is getting hungry for it, I think it’s the appetizing aromas 🙂
Thanks so much Jen! I hope you and your daughter enjoyed the stew.
The whole family did!! Husband especially
This was great, though I just added a few ingredients that really made it special. I added some hot peppers (habanero, the kind I had on hand), ketchup and some leftover red sweet wine from my son’s bar mitzvah. Wonderful!
I’m making this tonight since our family is under the weather. This looks perfect for this Maryland girl living in Arkansas. I’ll have to try Cooper’s Mill when I’m home this summer. Looks delicious!
I hope you enjoy it! It’s definitely good cold weather eats.
Made this tonight for dinner and added A dash of sour cream to taste – amazing! THank you!
That’s great! So glad you loved it.
Hi katya, it’s amaz. Can’t wait to eat it. Thanks.