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posted by Katyaon Mar 4, 2022 (updated Mar 7, 2024) 399 comments »
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168 reviewsThis 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!
- Video: How to Make Chicken Stew
- Chicken Stew Ingredients
- How to Make Chicken Stew
- Chicken Stew Recipe Tips
- Chicken Stew Recipe FAQs
- You May Also Like
- Chicken Stew (One Pot Stewed Chicken Recipe)
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
What herbs go well with chicken?
Basil, oregano, rosemary, thyme, and tarragon are some of the most common herbs to pair with chicken.
How do you make stew taste richer?
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.
Can you overcook a chicken stew?
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.
What not to put in a stew?
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.
You May Also Like
If you try Chicken Stew Recipe, please leave a star rating and let me know how you like the recipe in the comments below.
Chicken Stew (One Pot Stewed Chicken Recipe)
5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 168 reviews
- Author: Katya
- 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
UnitsScale
- 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.
This post may contain affiliate links. Read my disclosure policy.
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originally published on Mar 4, 2022 (last updated Mar 7, 2024)
399 comments Leave a comment »
About the author
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.
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399 comments on “Chicken Stew Recipe (Easy!)”
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Jeni — Reply
I added celery and 1/2 cup white wine and rosemary, cooked it in the instant pot and it was amazing!!!
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Courtney — Reply
This is so good, second time making it in a week! Just got over a tummy bug and this is what I am craving!!! So easy and versatile. I searched for a “hearty chicken stew” and this is what came up. Perfect.
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Jennifer Rosen — Reply
I loved this recipe. I used it as a base to clean out my refrigerator. took already cooked chicken, some sauteed onions, cooked spinach, threw in some kale. Really good! Served with some warm country bread and butter. Chef’s kiss. Thank you for sharing.
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Jaime — Reply
So easy and delicious
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JM — Reply
Excellent, got great feedback
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Sara — Reply
Hi there, Curious—could you use baby red potatoes for this? Thanks!
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Katya — Reply
definitely!
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Rosalyn Huf — Reply
My 3rd time making this! My husband loves a hearty soup. This is perfect!
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Anonymous — Reply
tried this recipe, it was really good, I added more flour and water so it would be thicker.
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olivia — Reply
i quick googled “kosher chicken stew” and this came up. delicious! i added some egg to thicken and some dill with the parsley and it was excellent. great recipe. thank you so much.
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MissyB — Reply
Thank you Katya. Your recipe is actually a very versatile one. I use a lot of stock too, and thicken it a touch with corn flour.
I made a suet crust and popped it in the oven.
My four boys inhaled it! And if they are happy, then so am I 😊
Stay warm and happy 💜 -
Louise — Reply
This recipe makes soup…not stew. 5 cups chicken brith is way too much. You probably don’t need more than a cup or two of broth. Plus, if you follow this recipe, the carrots will be way overcooked. I am very disappointed.
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Katya — Reply
I’m sorry it didn’t work out for you!
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Maggie Sher — Reply
I watched your video on YouTube and you added several things to your chicken like paprika, garlic powder, onion powder, etc. Why is this not in your recipe here?
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Katya — Reply
Hi! The only video I have of this recipe is the one on my site right above this recipe. I don’t have one on youtube.
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Lisa — Reply
simple, easy, tasty. adjusts well to personal tastes. I used three heaping tbsps flour bc I like a somewhat thick stew. crimini mushrooms are perfect addition too, adding a deep umami easily. thanks for this quick, delicious stew recipe❤️
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Anonymous — Reply
Was much appreciated. Added extra flour and liquid
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Lisa Summers — Reply
I made this recipe with the thighs but they became to chewy, I have dentures. I cooked up a chicken breast and added it towards the end. I also added Brussel sprouts, we love, love love them!! Thanks for the recipe!
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Sarah-Lois — Reply
brilliant flavoursome warming stew! I would ordinarily make it just as is but I have hubby who won’t eat cooked carrots however it’s mostly a texture thing so I actually grated the carrots for this recipe and I’m glad to say it still worked out beautifully. The grated carrots actually gave the whole stew a nice texture.
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Diane — Reply
This stew was such a hit when I served it for a Soup Supper with friends. I made it again later in the week doubling the recipe to freeze some. Delicious!
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Colleen — Reply
We love this! Can we make it in the crockpot? It gets hard to do all the steps with a little toddler around.
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Katya — Reply
Hi! Thank you. I don’t have crockpot instructions for this recipe but if you do a quick google search for crockpot chicken stew you’ll at least get an idea of how to make this in a crockpot.
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Levecke Mas — Reply
I never post replies-but this recipe was Delicious. I love it and highly recommend!! seems like people always say that they added something…well, i did too, i added paprika, oregano and dried corriander. The broth i used was Trader Joe’s low sodium-it is fantastic broth.
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Katya — Reply
That’s so great! It’s definitely a great recipe to build on with your favorite spices.
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Skyler — Reply
want to try this out. do I cut up the chicken before or after I sear it?
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Katya — Reply
Hi, you’ll want to cut up the chicken thighs into 2 inch pieces before searing.
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