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 this with squirrel instead of chicken and rice instead of potatoes. Lovely! Even the teenager ate a whole bowl😀
We love this recipe. It is simple but yummy! Great for cool fall days.
I had printed this recipe out in 2019, and back then it said canola oil. I always subbed out for avocado oil, because it’s healthier. I’m so happy to see that you have updated the recipe to avocado oil now. I love this recipe and make it often. Prep is easy, because I just cut up the chicken, and throw it in the pot. While the chicken cooks, I cut up the carrots and onions (and because it’s a stew and they are nice big chunks, this doesn’t take much time!) Hubby is trying to watch carbs, so I will often throw in cabbage or brussel sprouts instead of potatoes.
I omitted the potatoes and added Mexican squash, cabbage and jalapeño celery. Instead of parsley I added cilantro !! Yummie
Great recipe worked well and boyfriend enjoyed it
This was awful and not even remotely a stew.
I’m sorry to hear that! Can you provide more feedback as to what didn’t work so we can improve and adjust if necessary?
It was wonderful. I did add celery, but other than that addition I made it according to the recipe. Thanks!
I made thus last night. My family loved it. I was a bit surprised by my husband because he doesn’t like to try new things. But even he truly enjoyed it. It was very flavorful.
Loved the simplicity of this recipe! I have a super picky eater and a husband who’s not a huge fan of ‘herby’ things so this recipe was perfect!! I just add a little pesto into my bowl for some extra herb-iness🥰🥰🥰🥰
We tried this recipe a few days ago and were very taken with it. It was or is delicious. Yesterday we repeated the recipe with one small addition – choriso. We simply added 4 choriso sausages cut into cm pieces and followed the same recipe. The result was wonderful, an equally tasty result but a different flavour. We’re into canning and intend to can a few of these in preparation for the winter months.
Great recipe, Tks very much.
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.