This quick and easy one pot Chicken Stew is made with chicken, potatoes and carrots simmered in a deliciously seasoned broth and garnished with fresh herbs.
Anticipating that first hot sip off your spoon is what will happen every time you smell the stew cooking on the stove.
Chicken Stew Recipe
Chicken stew is super easy and is done in one pot and ready to serve in under an hour. In any stew, the broth is just as important, if not more, than the ingredients in it! This one holds its own.
The infused flavours of the rosemary, oregano, thyme, and cumin create a winning taste combination. The red pepper flakes are an added kick while the fresh parsley, dill, or green onion garnish round out the flavours nicely!
This is the perfect time of year to stock up on as many warm, healthy, and simple stew recipes as you can get your hands on! Cozy up with a hot bowl of stew and serve with a side salad and enjoy!
Ingredients for Chicken Stew
- Chicken: Boneless, skinless chicken thighs or breasts. Cut into cubes.
- Onion and garlic: Chopped onion and minced garlic.
- Veggies: Diced carrots, diced celery, cubed potatoes.
- Oil: Extra virgin olive oil.
- Herbs and spices: Dried rosemary, oregano, and thyme. Ground cumin, red pepper flakes, bay leaves, salt and pepper.
- Broth: Low sodium chicken broth. Either homemade or store bought.
- Garnish: Fresh parsley, dill, or green onion. Finely chopped.
How to Make Chicken Stew
- Prep: Preheat a 6-quart Dutch oven or large pot and add the oil to coat the bottom.
- Saute: Add the onion, garlic, carrots, and celery to saute and stir occasionally.
- Add: Next, add the chicken, herbs, and spices with exception of the bay leaves. Continue to saute just a until browned a bit, stirring once.
- Simmer: To the pot, add chicken broth, potatoes, and bay leaves. Stir then cover and bring to a boil. Reduce heat to low and simmer until potatoes are tender. Pierce with a fork to check.
- Garnish: Remove from heat and add any of your desired garnishes. Enjoy!
Tips and Variations
- Chicken drumsticks: If bone-in, skin-on chicken is what you prefer you can definitely use it. Brown them on both sides first (no need to cook through), remove onto a plate and then brown the veggies. Also, cook with potatoes for about 30 minutes.
- Potatoes: There are definitely options! Red or white potatoes are great because they hold their shape better. This is essential especially if you are using bone-in chicken and will be cooking your stew longer. However, russet potatoes will make a more starchy stew and give your soup more body. It’s totally up to you!
- Instant Pot: For something different but just as quick, easy, and delicious try my Instant Pot chicken and potatoes.
- Slow cooker: Brown veggies and meat as per recipe, then add remaining ingredients, cover and cook on High for 3-4 hours or Low for 4-6.
- Double the recipe: This stew recipe can definitely be doubled if serving larger crowd. Just double each ingredient and be sure to use a large pot or Dutch oven that can hold it.
- Other vegetables: You can also add chopped cauliflower, sliced mushrooms, rutabaga or okra.
- Thicken the stew: If you like thick stew, mash a few potatoes and add them back (works well with russets especially). Or make a slurry of 2 tbsp cold water mixed with 2 tbsp cornstarch.
Storing, Freezing and Reheating
Keep this chicken stew recipe on hand for making a quick and hearty weeknight dinner or a simple warming meal on a weekend afternoon. Pack the rest away for leftovers and allow the flavors to marry even more the next day!
Store: This chicken stew will keep in the fridge for up to 5 days in an airtight container.
Freeze: Freezing a stew containing potatoes is definitely doable, however not highly recommended. Potatoes may change the texture and taste over time and might be a disappointment when reheated. If you do freeze, make sure to use a freezer-friendly glass container or resealable silicone bags. Will keep in the freezer for up to 3 months.
Reheat: If frozen, thaw in the fridge overnight or on the counter for 6 hours. Simmer on low heat for approximately 5-7 minutes.
More Stew Recipes
- Instant Pot beef stew
- Chicken chickpea stew
- Instant Pot chicken and potatoes
- Quinoa stew with beef
- White chicken chili
- Turkey chili
Chicken Stew {Ukrainian One Pot Recipe}
Ingredients
- 1 large onion finely chopped
- 4 garlic cloves minced
- 4 large carrots diced
- 2 large celery stalks diced
- 2 lbs boneless & skinless chicken thighs or breasts cubed
- 2 lbs potatoes cubed
- 2 tbsp extra virgin olive oil
- 1 tbsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- Pinch red pepper flakes
- 4 bay leaves
- 2 1/2 cups low sodium chicken broth
- 3 tbsp fresh parsley dill or green onion, finely chopped
Instructions
- Preheat 6 quart Dutch oven or large pot on medium heat and swirl oil to coat.
- Add onion, garlic, carrots and celery. Saute for 5 minutes, stirring occasionally.
- Add chicken, rosemary, oregano, thyme, cumin, salt, pepper and red pepper flakes. Saute for 2 minutes, stirring once.
- Add chicken broth, potatoes and bay leaves and stir. Cover, bring to a boil, reduce heat to low and simmer for 20 minutes or until potatoes are fork tender.
- Turn off heat, add parsley, stir and serve hot. Can also add grated clove of garlic - yum!
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Technically you can freeze this stew. Sometimes potatoes could change the texture and will definitely change the taste. I am personally not a fan but some people do not mind. Freeze in a glass container or resealable silicone bags for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.
- Reheat: Reheat amount you will consume at that time by simmering on low heat in a pot. Shouldn't take more than 5-7 minutes.
Notes
- Chicken drumsticks: You can use chicken parts with bone in and skin on. In this case, brown them on both sides first, remove onto a plate and then proceed browning veggies. Also cook with potatoes for about 30 mins.
- Potatoes: Red or white potatoes will hold their shape better, especially if you are using bone-in chicken pieces and cooking stew longer. However, I love starchy stew russet potatoes make.
- Instant Pot: Try my Instant Pot chicken and potatoes instead.
- Slow cooker: Brown veggies and meat as per recipe, then add remaining ingredients, cover and cook on High for 3-4 hours or Low for 4-6.
- Double the recipe: This stew recipe can definitely be doubled if serving larger crowd. Just double each ingredient and be sure to use a large pot or Dutch oven that can hold it.
- Other vegetables: You can also add chopped cauliflower, sliced mushrooms, rutabaga or okra.
- Thicken the stew: If you like thick stew, mash a few potatoes and add them back (works well with russets especially). Or make a slurry of 2 tbsp cold water mixed with 2 tbsp cornstarch.
Nutrition
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Great stew ! Wonderful flavors ! Made it in the instant pot by following the recipe up to halfway through step 4. Once everything was added I set the pressure for 5 minutes on high pressure with natural release. Went grocery shopping for tomorrow’s freezer cooking marathon & when we came home dinner was waiting for us in the instant pot! Thanks so much for all of the tasty recipes on your site !!!
Thanks for the awesome review Susan!