Recipe

This post may contain affiliate links. Read our disclosure policy here.

This hearty chicken stew with potatoes is comfort food in a bowl, and it's a breeze to make any night of the week.

This a simple and delicious recipe for a chicken stew with potatoes, just like our grandmothers used to make.

Old Fashioned Chicken and Potato Stew

Growing up, my grandmother used to serve this chicken stew with potatoes in Spain as our mid-day meal, and today, my kids devoured it. It’s as flavorful as this classic chicken stew, but it doesn't use dairy to make it thicker, just a quick slurry.

While I often use my slow cooker to make chicken stew, this recipe solves dinner quickly in a pot, making it the perfect family meal when you crave something hearty and delicious.

Ingredients

The main ingredients of this stew are chicken thighs (chicken breasts also work) and golden or red potatoes. The aromatics and herbs that add tons of flavor are onion, carrots, celery, thyme, rosemary, and bay leaves. For a perfect consistency, you’ll add chicken broth and a slurry made with water and cornstarch to thicken the stew.

Best Potatoes for Stew

While you can use any potatoes for chicken or beef stew, golden and red potatoes have a nice balance between being perfectly cooked and tender but holding their shape without falling apart. Plus, since they have thin skins, there’s no need to peel them. Russet potatoes are also a great choice if you remove their thick skin before cooking them.

How to Make Chicken Stew with Potatoes

Check the steps to make this old-fashioned chicken stew with potatoes:

Prep the chicken thighs by cutting them into even pieces, then chop the veggies and cut the potatoes. Forgot to thaw the chicken? Use one of these methods to defrost chicken fast!
Cook the chicken pieces for a few minutes in a large soup pot and set aside.
Cook the veggies in the same pot. Once soft, add the potatoes and liquid, and cook them until fork-tender.
Make the slurry by combining cold water with cornstarch to thicken the stew. Cook a little more and the chicken stew is ready!

How to Thicken Chicken Stew

The water and cornstarch slurry thicken the stew, but if you still feel it’s thinner than you like, you can mash a few of the potatoes with a bit of broth; their starch will thicken the consistency without changing the flavor.

What to Serve with Chicken Stew

This chicken stew with potatoes is a complete meal that can get even better with something yummy on the side! My kids love enjoying this meal with my homemade popovers or biscuits or my easy no-knead bread, while this mom loves sipping a classic tequila hot toddy!

Chicken Stew with Potatoes (Grandma’s Recipe)

Servings: 6

Prep Time: 10

Cook Time: 30

Total Time: 40

This hearty chicken stew with potatoes is comfort food in a bowl, and it's a breeze to make any night of the week.

5 from 37 votes

Print Pin

Ingredients

2 tablespoons olive oil
1 ½ pounds boneless skinless chicken thighs
1 small onion, diced
3 carrots, cut into ½-inch rounds
3 stalks celery, diced
½ teaspoon thyme
½ teaspoon rosemary
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper
5 medium golden potatoes, quartered
32 ounces chicken broth, (4 cups)
1 cup water, plus ¼ cup for slurry
2 tablespoons cornstarch

Instructions

Prep:

Pat the chicken thighs dry with a paper towel and cut them into 1-inch pieces.
Chop the veggies on a chopping board and set aside. Cut the potatoes into quarters and then into halves if the pieces are too large for your liking. If using golden or red potatoes, you can keep the skin on; if you use Russet, peel them first.

Cook:

In a large soup pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken and sauté for 2 -3 minutes until the chicken is browned. Remove the chicken from the pot and set it aside on a plate.
Add the remaining tablespoon of oil over medium-high heat and add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown. Add the seasonings, potatoes, chicken broth, 1 cup water, and cooked chicken pieces into the pot. Give everything a stir and bring it to a boil. Once it’s boiling, reduce the heat to low and simmer for 20 to 30 minutes, covered, until the potatoes are fork-tender.
In a small bowl, make the slurry by mixing ¼ cup cold water and the cornstarch. Add it to the stew and stir to mix it in. Continue simmering for 10 minutes, stirring occasionally. Remove the bay leaves and serve.