This chicken stew is a hearty blend of tender chicken pieces, potatoes and vegetables, all in a thick and hearty broth. The perfect comfort food classic to warm up with on a cold day!
My family loves soup, and I love that it’s an easy, one pot dinner. Some of our favorite soup recipes include crock pot chicken noodle soup, tortellini soup, and this chicken stew loaded with plenty of veggies.
You can never go wrong with a bowl of stew, it’s an easy to make comfort food classic that is sure to impress your family and friends. This chicken stew is a lighter version of the traditional beef variety, but it’s equally as delicious and cooks in less than half the time!
How do you make chicken stew?
To make chicken stew, first bring out the flavor of the chicken by browning it in a pot. Remove the chicken and add in veggies to cook them until they are softened. Remove the veggies and add in garlic, butter and flour to make a base for the stew. Pour chicken broth into the pot and whisk it into the flour and butter. Add the chicken and cooked vegetables back to the pot with the potatoes and seasonings. Simmer everything together and let the flavors develop for a half an hour. For the final step, add in the peas and green beans; once they are heated the stew is ready to serve.
Tips for chicken stew
- If you prefer chicken breasts, you can use them instead of chicken thighs. I prefer chicken thighs are they are more tender and flavorful in a stew.
- I like to brown the chicken to infuse the stew with extra flavor. Browning the chicken is optional but it adds a lot of flavor so I highly recommend it.
- Cut your vegetables into large pieces so that they don’t get overly soft as the stew simmers.
- This stew is a great candidate for a freezer meal. I often make a double batch, freeze half in a resealable bag, then thaw and re-heat on the stove top.
Stew variations
This chicken stew is hearty and delicious, and there are a lot of ways that you can customize it to your tastes.
- Feel free to use other vegetables such as mushrooms, red bell peppers, butternut squash or broccoli.
- You can try different types of potatoes like red potatoes, russet potatoes or sweet potatoes.
- You can flavor your stew with other ingredients such as bacon, hot sauce, canned tomatoes or white beans.
- For a hearty stew add grains such as barley, small pasta shells or cooked white rice.
Slow cooker chicken stew
If you want to make the stew in a slow cooker, first brown the chicken. Remove the chicken and cook the veggies. Take out the veggies and cook the butter and flour together. Pour chicken broth into the pot and whisk it into the flour and butter. Add the chicken and cooked vegetables back to the pot with the potatoes and seasonings. Pour everything into a slow cooker and cook it on low for 6 hours or high for 3-4 hours. Stir in the peas and green beans during the last 10 minutes of the cooking time. Sprinkle with parsley, then serve.
This hearty and delicious stew is a favorite of mine. Some people like warm stews in the winter, but this stew is good enough to serve year round!
More delicious soups and stews to enjoy
Chicken Stew
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken thighs cut into 1 1/2 inch pieces
- salt and pepper to taste
- 1 onion diced
- 3 carrots halved and sliced into 3/4 inch chunks
- 1/2 cup celery sliced
- 2 teaspoons minced garlic
- 1/4 cup butter
- 1/4 cup flour
- 5 cups chicken broth
- 3/4 pound small yellow potatoes halved or quartered
- 1 teaspoon dried Italian seasoning
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup frozen peas
- 1/2 cup frozen cut green beans
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil in a large pot over medium high heat. Season the chicken generously with salt and pepper.
- Cook the chicken in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
- Remove the chicken from the pot; cover to keep warm.
- Add the onions, carrots and celery to the pot. Cook for 4-5 minutes or until vegetables are softened.
- Add the garlic to the pot; cook for 30 seconds. Remove the vegetables from the pot.
- Melt the butter in the pot. Add the flour and whisk until combined. Cook for 1 minute.
- Slowly pour the broth into the pot, whisking constantly.
- Add the chicken and vegetables to the pot of broth along with the potatoes, Italian seasoning, thyme sprigs and bay leaf. Season the stew with salt and pepper to taste.
- Bring the stew to a simmer. Cook for 30 minutes or until potatoes are tender.
- Stir in the frozen peas and green beans. Cook for another 5 minutes. Remove the bay leaf and thyme sprigs.
- Sprinkle with parsley, then serve.
Kate says
I made this tonight and it was DELICIOUS!!! Definitely keeping it in regular rotation! The only minor changes were: used 5 stalks celery cut up, 6 chicken tenderloins cut in thirds and no green beans or peas – everything else exactly as written. Served homemade bread with it. Everyone loved it!! Thank you for sharing such a great recipe!! It was my 1st attempt at chicken stew.
Tara says
Can this be frozen? If so would u freeze just before adding the potatoes, then thaw and continue (adding potatoes etc and simmering for 30min) or would u cook completely and freeze once done?
Thanx!
Sara says
I think either way would work, the potatoes will definitely be softer if you freeze and then thaw, so it’s more a matter of preference!
Lillee77 says
I’m making this tonight for my parents wish me luck it comes out as good as yours ❤️
Kate says
So if I am using a slow cooker and I’m using green beans peas potatoes and broccoli how much should I cook veggies before using slow cooker ? I am planning on browning the chicken first.
Sara says
I’d definitely cook the onions after you cook the chicken. You can put those other vegetables in uncooked.
Kate says
Ok so I cook chicken and put all veggies uncooked in slow cooker.. for how long?
Jenni says
Forgive me for asking what’ll sound silly but at what point do you cut up the chicken? It appears to be full breasts when it’s ready to go into a bowl……or do you cut it up when it’s raw? After it’s cooked? Thanks. I want it to turn out just like yours!
Sara says
I apologize for that omission! You cut up the raw chicken before it goes into the pan.
Deb says
Great combination that my family loves! Served it with a crusty bread and butter!
Kathy says
Can you use frozen corn
Sara says
Yes that’s fine!
Jen Reilly says
What a hearty stew that is perfect for winter! Looking forward to curling up with a bowl soon!
Jacque Hooper says
What a heartwarming soup! This has easily become a new family favorite; I am looking forward to enjoying this again on a cool evening.
Veena Azmanov says
Love the combination of ingredients to making this flavorful stew. Looks creamy and delicious.
Traci says
Love the savory comfort food vibes in this recipe! The everyday ingredients make is simple and affordable. Thanks for sharing! 🙂
Irina says
Your chicken stew sounds delicious! I am used to make a beef stew, but i have never tried a chicken stew. Thanks for sharing. Will make it for sure!
Jessica Formicola says
This is the ultimate comfort food! I can’t wait to make it for my family this fall!
Kushigalu says
Colorful, delicious and flavorful stew. WOuld love to try this recipe soon.
Chrissie Baker says
This was a tasty, simple and quick meal to prepare. I loved it! It will definitely be added to my autumn repertoire!
Kimberly says
This looks soooo good, love all the colors and goodness of those veggies!
Demeter says
It wouldn’t be fall without this for a dinner option. So filling and perfect to cozy up with.