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.
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!