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!
If you’re a fan of comfort food, try this Chicken Mushroom and Spinach Lasagna. It’s a delicious twist on traditional lasagna but with chicken and lightened-up white sauce.
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This chicken stew is a readers’ favorite around here. It gets five star reviews because it’s very rustic, hearty, and just a delicious bowl of comfort food.
The best part, it’s made all in one pot, with simple ingredients, and kids absolutely go crazy for this comfort food. This one-pot chicken stew recipe was inspired by my trip to Cooper’s Mill Restaurant.
Couple of weeks ago I was invited to Cooper’s Mill Restaurant in Bethesda, Maryland for dinner. It’s a place I’ve never been to but was excited to try! Plus it was a girls date with my bestie Jen, so it was even more exciting.
The restaurant is all about farm to table, meaning eating local and eating well. Their menu is very rustic and modern at the same time, which goes so well with the overall look and feel of the restaurant. Rustic, sleek, and modern.
On the menu, you can find things such as the Quinoa Burger, Old School Tater-Tots, Pan-Roasted Rockfish, and Housemade Ricotta Cheese Flatbread. Plus they have a vast selection of craft brews from local breweries and handcrafted cocktails with a twist.
We started off with a cheese and salami board and charred cauliflower with caramelized onions, raisins, hazelnuts, and green goddess dressing. The cauliflower was out of this world SO good!
Such an unusual combo of ingredients that tasted amazing. I think it might’ve been my favorite from our entire dinner.
For the main, I ordered good ole’ fashioned Maryland Crab Cake with old bay fries and my bestie ordered Buttermilk Chicken and Waffles. Both were absolutely delicious and we even had leftovers for home. Overall our time, experience, and food was so lovely.
Ingredients for Chicken Stew Recipe
The ingredients list for this chicken stew is short and sweet. You’ll need the following ingredients:
- Chicken thighs – for best flavor use boneless, skinless thighs
- Canola oil – or any other high-smoke point oil, such as avocado
- Vegetables – carrots, sweet onion, baby potatoes
- Chicken stock – try our Easy Slow Cooker Chicken Stock
- Flour – unbleached all-purpose
- Bay leaf – dried
- Fresh parsley – if you’re not fan of parsley, dry fresh dill
How to Make Stew Chicken Stew
- Step 1: Over high heat, cook chicken in a dutch oven until brown on all sides, about 6 minutes total. Transfer the chicken out of the dutch oven to a plate.
- Step 2: Cook carrots and onions in the dutch oven until the onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds. Then add some of the chicken stock while scraping to loosen browned bits from the bottom.
- Step 3: Whisk flour and 1/2 cup broth in a small bowl; add to the dutch oven. Stir in chicken and remaining broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil and simmer for 25 minutes over medium-low heat.
- Step 4: Add potatoes and cook until potatoes are tender about 20 minutes. Stir in parsley and discard bay leaf before serving.
The main ingredients for this stew chicken recipe are chicken, carrots, onions, and potatoes. Very simple. You just need time.
The chicken stew has to simmer for good 45 minutes altogether. But I promise it will be worth it.
It’s very thick and just warms you up from inside out. All you need is some crusty bread to dip into all those juices and you’re set!
More Chicken Soup Recipes You Might Like:
- Sicilian Chicken Soup
- Chicken Split Pea Soup
- Creamy Chicken and Mushroom Soup
- Creamy Chicken Tortilla Soup
If you try our Chicken Stew recipe, don’t forget to leave feedback and a rating!Print
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
- 1 Tbsp. canola oil or avocado oil
- 3 medium carrots, sliced diagonally into 1/2-inch pieces
- 1 medium sweet onion, cut into 12 wedges
- 6 garlic cloves, chopped
- 5 cups chicken stock, divided
- 2 Tbsp. all-purpose flour
- 1 dried bay leaf
- 12 oz. baby white potatoes, quartered
- 1/4 cup fresh chopped parsley
- Kosher salt and freshly ground black pepper
- Season the chicken with salt and pepper, to taste.
- Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
- Add carrots and onions to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add 1/2 cup chicken stock 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 to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
- Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
Keywords: one pot meal, winter, easy, comfort food
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This post was sponsored by Cooper’s Mill Restaurant.