With over 3 million page views and counting, and 5-star reviews since published in 2016, this chicken stew recipe is one of the most popular recipes on my website.

chicken stew recipe in dutch oven. this recipe

Featured Comment: “My 3rd time making this! My husband loves homemade beef stew or any hearty soup. This is perfect!”

Why This Chicken Stew Has Been a Favorite for Years

This chicken stew was one of the first recipes I shared on Little Broken back in 2016, and it’s still one I make every fall and winter. It’s now been viewed more than 3 million times, with hundreds of reader comments and reviews.

What I love most is how much flavor you can build with such simple ingredients.

I sear the chicken thighs first, cook the potatoes and carrots in the same pot, and scrape up all those browned bits before adding the broth. I also add the potatoes later so they stay tender without falling apart. It’s simple, hearty, and exactly how I like chicken stew.

Video: How to Make Chicken Stew

Chicken Stew Ingredients

See the recipe card for full information on ingredients and quantities.

Ingredients for chicken stew recipe.
  • Chicken Thighs: Use boneless, skinless thighs for the best flavor and tender chicken. I don’t recommend chicken breast or rotisserie chicken for this recipe.
  • Vegetables: Carrots, sweet onion, and potatoes make up the base of the stew. Cut them into larger pieces so they hold their shape as they cook. Baby potatoes or Yukon golds work best.
  • Chicken Broth or Stock: Either works well. Use a good-quality store-bought broth or homemade chicken stock.
  • Flour: All-purpose flour thickens the broth and gives the stew its hearty consistency.
  • Fresh Parsley: Adds freshness at the end; fresh dill is a good substitute.

How to Make Chicken Stew

The recipe card below has all the details you need.

Step 1: Over high heat, cook chicken until brown on all sides. Transfer to a plate.

two photos, one showing raw chicken pieces in a dutch oven, and cooked chicken pieces on a plate in second.

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.

two dutch oven photos showing raw onions, carrots, and garlic in one, and cooked onion, carrots, and garlic in second.

Step 3: Make a slurry by whisking flour with 1/2 cup broth in a small bowl. Add to the dutch oven.

two photos, showing glass measuring cup with broth and flour in one, and cooked veggies with broth flour mixture in second.

Step 4: Stir in chicken, remaining broth, and bay leaf. Season with salt and pepper. Simmer for 25 minutes over medium-low heat. Add potatoes and cook until potatoes are tender.

two dutch oven photos showing chicken and bay leaf in one, and potatoes with chicken in second.

Step 5: Stir in parsley and discard bay leaf before serving.

dutch oven with cooked chicken stew garnished with fresh parsley.

My Tips for Best Chicken Stew

  • Use chicken thighs. Boneless, skinless chicken thighs give the stew the best flavor and stay tender as they simmer. Cut them into about 2-inch pieces so they don’t cook too quickly.
  • Skip chicken breast. I don’t recommend it here. It’s leaner than thighs and can easily become dry as the stew simmers.
  • Add the potatoes later. I wait until the chicken has simmered before adding the potatoes so they become tender without breaking down or turning mushy.
  • I don’t recommend the Crockpot. I tried this recipe in the slow cooker after many of you asked, and the result just wasn’t the same. This stew gets so much of its flavor from searing the chicken and vegetables and building everything in the same pot. The stovetop method gives you the best flavor and texture.

How to Thicken Chicken Stew

  • Add more flour: For a thicker broth, whisk an additional tablespoon of flour into the broth before adding it to the stew.
  • Simmer uncovered: Let the stew simmer uncovered during the final 18-20 minutes so some of the liquid evaporates and the broth thickens naturally.
close up of chicken stew in a soup pot.

What to Serve with Chicken Stew

This chicken stew is hearty enough on its own, but I love serving it with something to soak up the broth. Crusty bread, jalapeno cheddar biscuits, or sourdough garlic bread are all good choices.

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simple chicken stew recipe

One Pot Chicken Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 210 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Tender chicken thighs, carrots, onions, and potatoes simmer in a flavorful broth for an easy one-pot chicken stew. Searing the chicken first and cooking everything in the same pot gives the broth rich, homemade flavor.

Ingredients

Units Scale
  • 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

Instructions

  1. Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.
  • Using the crockpot: 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. 
  • A few of my favorites for making this recipe are these cutting boards and a heavy-duty dutch oven .

Nutrition

  • 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

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