Chicken Stew Recipe
This hearty one-pot chicken stew recipe practically cooks itself! It’s made all in one-pot with tender chunks of chicken and savory veggies.
Love comforting recipes? Try our Creamy Chicken Stew or Crustless Chicken Pot Pie.
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Deliciously Simple 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 sourdough garlic bread or pillowy soft cheesy popovers and you have yourself a perfect comfort meal.
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:
- 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
- Over high heat, cook chicken until brown on all sides. Transfer to a plate.
- 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.
- 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. Add potatoes and cook until potatoes are tender.
- Stir in parsley and discard bay leaf before serving.
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.
Chicken Stew Recipe FAQs
Basil, oregano, rosemary, thyme, and tarragon are some of the most common herbs to pair with chicken.
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.
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.
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.
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If you try Chicken Stew Recipe, please leave a star rating and let me know how you like the recipe in the comments below.
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Stewed Chicken Recipe
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 4-6 1x
- Category: Dinner
- Method: Stovetop
- 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.
- 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.
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!
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.
Katya:
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!!
Thank you!