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. Enjoy with crusty bread for a savory and comforting meal!
Table of contents
Chicken stew is super easy, done in one pot and ready to serve in under an hour for healthy dinner ideas. The infused flavours of herbs and spices create a winning taste combination and the red pepper flakes are an added kick! It’s everything you need to get you through cold days.
This is the perfect time of year to stock up on as many warm, healthy, and simple soup and stew recipes as you can get your hands on, like chicken noodle soup and chicken and rice soup! Cozy up with a hot bowl of this chicken stew, serve with a side salad, and enjoy!
Why Make Chicken Stew Recipe?
- Comforting: Soothing herbs and spices with a little heat- there is a reason chicken soup is good for the soul!
- Easy: Basic pantry ingredients with minimal effort gets you maximum flavour.
- One pot stew: Less kitchen mess equals less clean up and more time to be cozy in your PJs.
- Delicious: Loads of tender chicken breasts, chunky potatoes, and a flavorful broth make this one of the tastiest stews you’ll ever try!
- Healthy: Loaded with vitamins, minerals, protein, and antioxidants all while remaining low in sodium.
Ingredients for Chicken Potato 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 store-bought or homemade chicken broth.
- Garnish: Fresh parsley, dill, or green onion. Finely chopped.
How to Make Chicken Stew on the Stovetop
- Prep: Preheat a 6-quart Dutch oven or large pot and add the oil to coat the bottom.
- Sauté: Add the onion, garlic, carrots, and celery to sauté and stir occasionally.
- Add: Next, add the chicken, herbs, and spices with exception of the bay leaves. Continue to sauté just until browned a bit, stirring once.
- Simmer: To the pot, add chicken broth, potatoes, and bay leaves and scrape off any bits off the bottom of the pot. 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 the soup pot from heat and add any of your desired garnishes. Enjoy!
Chicken stew crockpot: Make chicken stew in your slow cooker by browning veggies and meat as per recipe, then add remaining ingredients, cover and cook on High for 3-4 hours or Low for 4-6.
Optional Add-In’s and Variations
- Chicken drumsticks: If bone-in, skin-on chicken is what you prefer you can use it. Brown them on both sides first (no need to cook through), remove them onto a plate and then brown the veggies. Also, cook with potatoes for about 30 minutes.
- Potatoes: Red or white potatoes are great for roasting and soups 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, like in Instant Pot potato soup. And if you feel like less starch overall, make this chicken quinoa recipe.
- Other vegetables: You can also add chopped cauliflower, sliced mushrooms, rutabaga, or okra.
- Finishers: A squirt of lemon and a sprinkle of parmesan are always a great way to put the finishing touch on a soup or stew.
Instant Pot: For something different but just as quick, easy, and delicious try my Instant Pot chicken and potatoes.
Tips for Best Results
- 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.
- Double the recipe: This stew recipe can be doubled if serving a larger crowd. Just double each ingredient and be sure to use a large pot or Dutch oven that can hold it.
- 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 the recipe, then add remaining ingredients, cover, and cook on High for 3-4 hours or Low for 4-6.
Other than tender meat, and flavourful veggies, most of the flavor in this stew is going to come from the broth and whatever seasonings get added. You can always play around with the amount of seasoning you add or the amount of spice. You can also switch up the seasonings a bit, and add a bit of paprika, lemon pepper, or Italian seasoning.
Sure it is. As long as both are fully cooked at the end, they can absolutely be cooked together. In fact, doing so, gives them both added taste.
Adding yummy fluffy dumplings to your stew is classic! Whether you’re making yours from scratch or using a store-bought mix, drop them in towards the last 15 minutes of cook time. Cover and let them expand and cook through. So good!
Cooking chicken at just the right temperature with the right amount of juices involved will usually do a good job of keeping it tender. As long as you don’t overcook (or undercook) the chicken, you will end up with deliciously tender chicken. Stewing it is just one way. Pressure cooking chicken, using a brine, or marinating it are other ways.
This happens when chicken is overcooked. It becomes tough and rubbery and no longer as pleasant to bite into. Or chew. To combat this, make sure your pieces are uniform in size and thickness so they cook evenly. Otherwise, some pieces may end up overcooked and some undercooked. Use meatier parts of the chicken so they don’t cook too quickly.
As you know they both contain broth and all the yummy ingredients that swim around in it. The difference is in which is the star of the show. For the most part, a soup has more liquid than it does add-ins. Whereas stew, has bigger, chunkier add-ins which leaves less room for the liquid. It’s basically about the ratio of liquid to solids.
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!
Making This Recipe in Advance
Store: This chicken stew will keep in the fridge for up to 5 days in an airtight container.
Freeze: 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.
Although freezing a stew containing potatoes is possible, it’s not highly recommended. Potatoes may change the texture and taste over time and might be a disappointment when reheated.
More Stew Recipes
- 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
- 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.
- 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.
- Slow cooker or Instant Pot: Slow cooker version 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. Pressure cooker try Instant Pot chicken and potatoes instead.
- Double the recipe: 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: 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.
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