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
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
- 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
- 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.
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.
- 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.
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
Keywords: one pot meal, winter, easy, comfort food
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Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Thank you so much for this wonderful one pot chicken stew recipe..I made this and it turned out well and was super delicious,simple and the whole family loved it.
★★★★★
I’m going to make this recipe for dinner tonight I’m a seasoned cook so I know by the ingredients that it will be delicious. The only change I’ll make is using instant mashed potatoes instead of a flour slurry. It adds more taste and a bit more vitamins. Thank you for this recipe.
Hi,
I am intrigued by using instant potatoes instead of the slurry. How much do you use and do you mix it with water before adding?
Thank you, Andrea
Hi Andrea: I haven’t tried instant potatoes as a thickener so I can’t answer with certainty.
I use instant potatoes to thicken bean and pea soups. put in about 2tbsp and stir and watch for how much it thickens. It takes a few minutes so be patient. Put in more if you want thicker stew. Remember that if you add potatoes you’re going to have to add more salt, pepper and herbs because potatoes can dull those flavors. Just keep tasting.
Thanks for the tip!
Where is the seasoning? You’re depending on onion, a whole lot of garlic, a bay leaf and some parsley. Where is the thyme, the sage, or herb de provence?
Feel free to add in any additional seasoning but it’s not necessary. There’s enough flavor if the recipe is prepared as written.
This dis is pretty yummy! I would say that it might need more garlic and possibly even some celery salt to replace some of the other salt! But it’s pretty good as is as well!
★★★★★
I made this recipe for the first time this evening. Absolutely loved it; it’s so tasty. I simply added some celery otherwise followed the recipe exactly. It’s going to become a regular in my place.
I’m so happy to hear that!
Its really a nice recipe
★★★★★
Just made it – delicious!!! Perfect cold rainy day meal!
★★★★★
My family absolutely loves this recipe. Great for left overs! Served with warm crusty French bread and a glass (or bottle) of wine and a cozy couch *chefs kiss* this will also cure any cold
p.s I even make this on a summer day for dinner and just turn the AC on! lol
★★★★★
Instant Pot recipe, please. Just got one and am not familiar with how long I would cook it.
Sounds delicious!
This is amazing! My 10yo daughter is a picky eater but will eat a whole breast on her own when I cook this. Thank you so much for sharing this recipe.
★★★★★
I notice in the instructions at one point it says chicken broth and at other times it states stock. Which one did you use? I know one is saltier than the other.
I think it’s just a typo! Either one is fine. Add salt to taste.
My family loves this recipe! For gluten free folks,
can you substitute corn starch for the flour?
This is a great starter recipe, which then allows for individual additions (of veggies, herbs…)
★★★★★
Very tasty will be having again yummy ????
★★★★
Delicious! Loved it!
★★★★
I just made this recipe last night for myself and my two picky roommates, and it was a hit! The only change I made was I added celery.
I would recommend adding the potatoes sooner or making sure you cut your other veg into chunks that are fairly large. I followed the timing in the recipe and felt like my carrots especially were overcooked. Otherwise, delicious and easy recipe. Will be making this again!
★★★★
This was OK – I wasn’t totally blown away as my family and I thought it was ‘tasty’ in the sense that all the flavour clearly came from the broth, and i use only organic, locally grown veggies and produce. I used this recipe as a base then did this: Season and fry chicken off as per the original recipe. Then fry off small cubed onion, garlic, celery and potato, in butter until softened. Add a splash of white wine to de-glaze the pan. At this point you can go two avenues – add curry paste and fry for a further 30 seconds until fragrant and add in chicken and stock. OR add in fresh thyme, rosemary and sage and fry off for a further 30 seconds until the herb oil comes out. Add in carrot, more celery (larger chunks), stock and the chicken as per original recipe. After 10 minutes, add in the potato (I found waiting the time in the original recipe made all my other veg too overcooked). Even better, if you can do in a slow cooker, this makes and even better recipe.
★★★
Maybe try a totally different recepie!
Absolutely delicious!! I admit I improvised quite a bit— I went the curry route and seasoned my chicken and vegatvkes with curry powder, cumin, and turmeric. I also added celery, corn, tomatoes to the list of vegetables. Perfect with a buttery hunk of cornbread!
★★★★★
I’d like to try this recipe but whenever I freeze potatoes in stews they end up with a really funky taste and texture. Are the potatoes in this stew ok?!
★★★★★
I think it’s just the potatoes in general regardless of the recipe. Sometimes they do get a little mushy when frozen.
Sounds good! Is the 1 1/2 lbs. chicken thighs weight before or after it is deboned and skinned?
After the skin and bones removed. Boneless, skinless, thighs work great for this recipe.
Simple and delicious! Just what the doctor ordered 😉 or better ha ha
★★★★★
Absolutely perfect! I made a double batch and froze some; had the first frozen batch today and my husband said, “That’s so good I even ate the carrots!” If you knew the depth of his hatred for carrots you would understand what a huge compliment that is ???? I will definitely be making this again and again, especially since it freezes and then reheats so we’ll.
★★★★★
Oh my gosh this Soup is so good! Made it exactly like the recipe said. I am here with my sister, who just found out she has Bladder cancer, to cook for her and her husband. They couldn’t get enough of the soup.
★★★★★
Excellent as is the only addition for my husband was frozen sliced okra and mushrooms since we didn’t use potatoes
★★★★★
Excellent. Had it for our ???????? Canadian Thanksgiving. And it went over really well! I used bone in, for extra flavour, pull thighs out, let thighs cool abit, and meat comes off perfect. I add it back in after thickening the delicious broth so it becomes an awesome gravy, let cook a bit more to warm up. ???? Merci beaucoup ????????
★★★★★
I made this stew tonight and it was so delicious, and so easy to make. I followed the recipe as is, although did use reduced sodium chicken broth. Thanks for the great recipe! Can’t wait to make it again.
★★★★★
I’m so happy to hear you loved it! THank you!
SOOOO Delicious!! Thank you for sharing this recipe!! While we all love beef stew in our family; it’s nice to have an alternative to beef and use the always flavorful chicken thighs!(our favorite!) This is a DEFINITE keeper! I’ll be making this again! My family LOVED it! I “cheated” and used frozen peas & carrots instead of just carrots. I also used my own homemade veggie stock instead of chicken stock, because that’s what I had on hand.. It’s such a comforting and satisfying stew especially on a cold, snowy night!! (Served it with cornbread). Makes you feel warm & cozy! YUM!
★★★★★
Homemade veggie stock sounds delish! Thanks for the feedback Lina. So glad to hear you loved it.
I forgot to mention that I also love your comment about life being too short to wear “boring shoes”!! I completely agree with you!! I make the veggie stock in my slow cooker after collecting veggie “scraps” in a gallon size freezer bag (like onion skins; carrots peelings, broccoli stalks, asparagus trimmings; etc.) Sooo good and I can control the sodium! Thanks again!
Glad to hear that. Thank you!
Loved this recipe, made a few tweaks the second time to reduce carbs and salt:
– used olive oil
– increased chicken thighs to 2lbs, fat trimmed
– increased carrots from 3 to 5
– 1 large white onion in lieu of medium sweet onion
– added 8oz of chopped baby Bella mushrooms after sautéing the onions, carrots and garlic (instead of potatoes)
– no flour slurry
– added 3 sprigs of thyme before simmering
★★★★★
Simple and so delicious! I (and my husband) were so pleasantly surprised at how full of flavour this was and with ingredients you can readily find from the kitchen!
★★★★★
Thank you!
I don’t have a dutch oven, will this recipe turn out the same in a regular stockpot?
It will. You want something with a heavy-duty bottom.
I added some curry powder when I added in the flour and water mixture. It was delicious!
I’m making this recipe today. Wanted to know if I could let it summer all day on low? Was going to start it now but don’t want to have it till little bit later.
I would not let it simmer all day. It’s going to be overcooked.
I saw someone mention the instant pot, but would a slow cooker also work? Sear the chicken and then maybe cook on low 8hrs?
You can try it. I know you can make chicken stew in a crockpot. I just haven’t tried it so I can’t answer with certainty.
I made this in the slow cooker and it was delicious. I cooked it on high for 4 hours and changed it to low for 2 hours.
Happy to hear that! thank you for feedback.
I made this tonight, it was delicious! Instead of thighs I used drumsticks and it tasted perfect. Maybe because of the broth I used, I need to go easier on salt the next time I make this. Also, by the time we were done there wasn’t much liquid left, do you think it works to just add more chicken broth the next night so it can be more like soup? thanks!
★★★★★
You definitely can add a little more broth if you want it to be more like soup. But if you want it to be a little thicker consistency you would need to add a little more flour too if adding more broth.
I made this a few weeks ago and froze the leftovers, I would like to reheat for tonight’s dinner, which is the best way to reheat on the stove top?
Is it supposed to look cloudy mine looks cloudy
What do you mean by cloudy?
Mine was cloudy as well but I think its because I used more than 2 TBSP of plain flour
★★★★
Should I peel the potatoes?
No need to peel the potatoes.
Tried this stew yesterday. Perfect for those cold winter evenings. Thanks for sharing this recipe.
★★★★★
Just made this recipe. My only alteration was to add celery. Can’t wait for dinner! Tasted it and it’s AMAZING!!
Thank you for this recipe!
★★★★★
Best chicken stew ever!
★★★★★
This is one of our favourites at my house. Thank you so much for sharing
★★★★★
I made this last night, and I’m very impressed! I’ve already sent the recipe to three people. I rarely follow recipes to a T; in general I glance to get a rough idea and then I completely alter it. But! I read the reviews on this first and decided to follow it closely. The only changes I made were adding 1 tsp dried thyme, and I deglazed with white wine simply because I had some. Oh! And I used duck fat instead of avocado or canola oil. I was surprised by how full of flavour it was, especially as first day soup. I literally moaned while eating it! ???? My husband loved it too, and this will now go into my regular rotation. Thank you! This recipe brought me to your site for the first time and now I’ll be checking it out frequently.
★★★★★
That’s so great! Thank you for sharing.
My husband and I both loved this. Only thing I added was a little poultry seasoning and thyme
★★★★★
Thank you Nicole!
I’m curious, would I be possible to swap out carrots for broccoli and baby sweet corn? Or would that affect the taste?
I think you should be okay. I don’t think it would affect the taste too much.
As a non-cooker I found this recipe super easy and one of the best meals I have ever made. Hands down my favorite chicken stew. Thank you so much for the recipe!!
★★★★★
Thank you!
I cut the chicken stock down to 4 cups total to make it thicker, added a diced red bell pepper and 2 stalks of celery diced. Came out delicious!
★★★★
This was delicious! I have made this twice so far and both times it turned out great. The second time I doubled it to feed 7 and everyone loved it.
★★★★★
Thank you!
This was absolutely delicious! My whole family loved it and I doubled the recipe so I had some leftovers for canning. The only thing I added was a little dried thyme. Just awesome!
★★★★★
Thank you!
Fabulous my daughter cant stop eating this soup. Will hand this down to my girls
★★★★★
Thank you!
I am making this today it looks amazing!!!!!
Could I add dumplings to this? If so would I need to alter the amount of broth?
I would imagine you would since dumplings will soak up some of the liquid.
I made this for dinner, thickened it a touch more, and served in a crispy garlic bread bowl with broiled mozzarella and parm on top…sooo good on a cold, snowy night!!
★★★★★
Yum! THat sounds very delicious.
That description sounds Heavenly….
now I’m definitely making this
★★★★★
This looks fantastic. Can’t wait to try it. I don’t have a Dutch oven – would a regular stock pot on the stovetop work?
Regular stock pot works just as fine.
I am just eating this as I post! It’s wonderful!
I didn’t add anything, or take away anything
. It’s getting cooler in North Carolina, and I literally do live off of soups, stews, etc., in the Fall and Winter months.
★★★★★
Thank you! So happy you’re enjoyed the chowder.
for the doubled redipie it calls for 10 cups of broth….
the instructions only tell you what to do with 5 of the cups???
Correct. Just double the instruction part too. For example in step 3 instead of adding 1/2 cup broth, you would add 1 cup and so on.
A simple and easy to make chicken stew recipe. I really like this recipe. Thanks for sharing this recipe with all of us. Even i have a special chicken stew recipe as well.
★★★★★
I followed the recipe except I added some italian seasoning because I didn’t have parsley. My husband and son both had seconds. It was delicious! I may add an extra tbls of flour and an extra cup of stock next time, just because the broth was so amazing with bread and we wanted more. This is the second of your recipes that I’ve tried and they were both instant family favorites. Thanks!
★★★★★
DELICIOUS! I made this in the instant pot. I sautéd the chicken in batches first with onions. Then stirred in carrots and potatoes and a few smashed garlic cloves and fresh herbs. Added a box of broth and pressure cooked for 25 min. When it released I added cream and parm cheese. Seriously a new fam favorite!
★★★★★
That’s so great! Thank you for sharing. I’ve had readers asking for an instant pot version. I know your feedback will be very helpful.
Amazing! I added poultry seasoning and threw in some celery to bring out the flavors. Healthy and tasty
★★★★★
That sounds so good! Thank you for the feedback Erin. So happy to hear you loved the chicken stew.
This was amazing! My partner (who’s normally not very vocal on food) said it was delicious and one of his favourite meals now!! Only tweak I made was adding leeks with the carrots and some mushrooms when I added the potatoes. Amazing!
★★★★★
Thank you!
Can this be made in a crockpot like beef stew?
It probably can but you would have change up the steps a little. I personally haven’t made this exact stew in the crockpot so I can’t answer with certainty. If you do try it, let me know how it worked out for you.
Is the stated potato amount correct? 12 oz is only about 4 baby potatoes. I counted 7 in the picture of all the ingredients you posted?
Hi Chris, yes you only need 12 oz of potatoes and the amount would depend on the potato size. Baby golds somewhat range in size. I used potatoes more on the smaller size. But bigger potatoes work too. Simply cut them into smaller chunks. I hope that helps!
Thanks, used 12 oz and was satisfied with the distribution of potatoes. This is my first time trying to make a chicken stew and the simplicity of the recipe ensured it was virtually impossible to mess up. Will definitely try again with some of the suggested variations now that I get the basic gist of the steps.
I’m so happy to hear that!
Great recipe. Just finish making it. For those of you that like a more gravy like sauce, use less water by 2 cups. This is delicious and cozy and will be added to my recipe repertoire. I did add tsp thyme and subbed white wine for the deglazing. A winner !
★★★★
Thank you!
Thanks for a super recipe. It was delicious. I wanted to try something new and am so glad I did.
★★★★★
Thank you Linda! So happy you enjoyed it.
Not a fan of thighs would boneless breasts work.
It’s best to use boneless thighs or some type of chicken meat with bones in it, such as drumsticks. You’ll get the best flavor that way. With boneless breast, the flavor will be lost.
I have made this stew many times and I always use breasts. It turns out wonderfully!
This recipe was amazing. My whole family loved it.
★★★★★
Thank you Kristy! I appreciate your feedback.
I’m cooking this RIGHT NOW!
I’ve hunted for a recipe that seems similar to my Maw Maw’s for a long while and hoping this one comes out the way hers did. It was always my favorite soup/stew. I noticed an earlier comment asking about freezing the stew andyou saying it’s best not to do so with the flour addition. Instead of flour, I added a slurry of stock and corn starch to thicken it. Would it be safe to freeze it with that instead of flour perhaps?
Can’t wait to try this! The broth is delicious so far! I added a few extra touches of my own to make it similar to hers, but I’m thinking this may be the closest I’ve ever gotten to her chicken stew, so I’m so grateful to have come across your recipe, Katya!
Hi Tiffany! I’m so glad you found the recipe and I do hope you enjoy it. As far as freezing, you can try. From my experience, I just never had luck with freezing thickened sauces/stews even with cornstarch in it. They all tend to break down when reheated. Let me know how it works out for you.
I’m wanted something different without going out shopping. I found some bone-in, skin-on chicken hind quarters in my freezer and had all the ingredients on hand (dried herbs, though) so I figured I’d give this a shot. Oh my goodness! This will be made regularly!!!
I seared the chicken in the dutch oven for a few minutes on each side, about 8 or 10 mins total. Since I didn’t have fresh parsley I added about 1tbsp dried parsley and 1 tsp dried thyme. the potatoes weren’t done after 15 mins but the liquid had reduced enough that they weren’t submerged. I added 1c hot water and cooked 10 more minutes (which was probably needed for the bone in hind quarters too). Aat the end I removed the chicken and broiled it a few minutes each side to make the skin crispy.
I will do this with bone in chicken every time. The broth was rich with flavor and I’m sure it was partly due to the bones.
Thanks for a great recipe!
★★★★★
Thank you Leslie for your sweet review. So happy you made it work!
I loved this recipe. The flavors were so deep and rich, and I loved the chunky vegetables. The only thing I did different was to deglaze the pan with 1/2 cup of white wine instead of the chicken stock…just gave it another layer of flavor.
I always add an extra cup of water/broth to stews like this and I add a very heavy handful of 10 minute barley when I put the potato in. (bonus-my husband eats it no matter what I put it in) and it adds more bulk and fiber! Great recipe for a cold night in Northeast. Stay safe everyone!
I love that. Thanks Chris!
We’ve made this a number of times. We make it without the flour (GF husband) but it’s still SO great!
Curious, has anyone tried freezing it?
★★★★★
Hi Elizabeth: So glad you are enjoying the stew. Since you’re not using any flour, the stew should be okay to freeze. The potatoes sometimes change a little in texture when frozen but other than it should be okay. If you were to use the flour to thicken the stew, I would wait to thicken it after you reheat it, otherwise, it can separate.
I’ve cooked this a few times in the camp oven now. I like to cut the chunks a bit bigger and simmer for a couple of hours. Everyone loves it. Super cheap and easy to make. I just add all the stock at once, scrape the bottum and stir in the flour. So easy.
My picky 9yr old said, “I don’t like it…I LOVE IT!” Mahalo for a very Ono, healthy, and simple meal ❤️
★★★★★
Thank you Leah. So happy to hear that!
I added basil, oregano, sea salt and used farfalle pasta instead of potatoes. I think adding thyme would be good too
★★★★★
Hi there – I’m interested in making this but have chicken thighs on the bone. How long would I cook it with the bone-in? Thank you!
Hi Krista: You can definitely use bone-in thighs. I would simply let them simmer 5-8 minutes longer in step 4. They should be cooked through before you add in the potatoes. The bones will add so much flavor. I love that! Let me know how it works out for you!
Made in January and then again last night and it’s been exellent both times. I try to limit my salt intake so I go a bit light on the salt and use low solium chicken stock. I also find that I do need to thicken it more to turn it into my idea of a stew rather than a soup, but the taste is unaffected by that.
★★★★★
I love this recipe. Have made it at least a dozen times. The only difference is I cook the carrots onions garlic (I also add celery) first in the pot, take out – then brown the chicken in the onion carrot flavour base. Thank you for this recipe.
perfect stew for the chilly season. my family loved this one!
★★★★★
My mom was at my house and made this. Amazing! I have a newborn and need quick and easier (although about a month ago I would’ve easily made this lol). Any ideas about how to convert to the instant pot?
So happy you enjoyed it. As far as chicken stew in the instant pot, I can’t really answer that with certainty as I haven’t tried it in the instant pot but here’s a recipe that might be helpful: https://sweetpeasandsaffron.com/instant-pot-tuscan-chicken-stew/
I did it! Instant pot for the win! There is certainly something magical about the Dutch oven (my mom baked it in the oven for a while too and that made it especially good and thick) but the instant pot was a close second and super easy! I sautéed onions carrots and garlic like you said to do, on the sauté setting. Then I just put the chicken thighs straight in with one and three-quarter cup of chicken stock, a little salt, and a bay leaf. I put it on high pressure for 10 minutes then let it natural release for 10 minutes, then finished the release with a kitchen towel over the valve to avoid splatter. Just make sure to add the peppers and the flour after it’s done cooking and sauté for a little while, about five minutes or so. Add the flour separate like you’re making a gravy. You could also do corn starch. I went fairly heavy on the pepper and it was amazing. The chicken shreds as you stir it. So easy! Thank you for this wonderful delicious simple recipe!
★★★★★
Also, this would make a great chicken pot pie filler if you do less liquid, more thickener, and cut everything a little smaller. Amazing
Thank you so much Amber! I appreciate your feedback. It will be so helpful to many of my readers.
Added 2 Tbsp. Tomato paste. Delicious!
★★★★★
Thank you!