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.

Love comforting recipes? Try our Creamy Chicken Stew or Crustless Chicken Pot Pie.

chicken stew recipe in dutch oven.

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

Jump to:

Deliciously Simple Chicken Stew!

Let me share a little secret with you – this chicken stew recipe holds a special place in my heart. It was one of the very first dishes I shared almost a decade ago and since it has been rated as one of the most popular recipes on my website.

Over the years, it’s become my pride and joy recipe. I’ve made countless tweaks and adjustments to make this the best chicken stew recipe. I’ve made it at home so many times that it’s practically second nature to me.

But what makes it truly special is its simplicity. Just one pot, a handful of humble ingredients – tender chicken, hearty veggies – all simmered together in the most flavorful broth you can imagine. It’s the kind of meal that warms your soul with every spoonful.

Video: How to Make Chicken Stew

Chicken Stew Ingredients

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:

Ingredients for chicken stew recipe.
  • 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 chicken stock 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.

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

How to Make Chicken Stew

  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.
  1. 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.
  1. 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.
  1. 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.
  1. Stir in parsley and discard bay leaf before serving.
dutch oven with cooked chicken stew garnished with fresh parsley.

Chicken Stew Recipe Tips

  • Use chicken thighs. 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. 
  • Avoid using chicken breast. 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.
  • Crockpot feedback. 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.

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.
close up of chicken stew in a soup pot.

Chicken Stew Recipe FAQs

What herbs go well with chicken?

Basil, oregano, rosemary, thyme, and tarragon are some of the most common herbs to pair with chicken.

How do you make stew taste richer?

Feel free to experiment with different mix-ins to make chicken stew richer. For example, you can add soy sauce or Worcestershire sauce for an umami taste. Or, include honey or brown sugar for sweetness, lemon zest or vinegar for a bright taste, or chili powder, smoked paprika, or red pepper flakes for a touch of heat.

Can you overcook a chicken stew?

Yes, overcooking chicken stew will cause the chicken to become tough and dry. Allow it to simmer just long enough for the ingredients to soften and cook through. Then, remove the stew from the heat.

What not to put in a stew?

Avoid raw meat, and sear it for flavor before adding it to stew. Also, choose fattier cuts of meat and not lean protein for better texture and more flavor. Skip delicate veggies like zucchini and greens as they’re prone to overcooking. Finally, avoid using cornstarch to thicken stew. This will turn it into more of a gravy. Instead, coat the meat in flour or cornstarch before adding it to the pot.

You May Also Like

Spring Chicken Vegetable Stew

Lemony Chicken Soup

Chicken Stew with Butternut Squash

Carrabba’s Copycat Shredded Chicken Soup

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

More Favorites from Little Broken

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
simple chicken stew recipe

Stewed Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 195 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

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! 

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. Therefore, I do not recommend making this stew 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

Recipe originally published on 10/11/2016.