This chicken stew is loaded with tender chicken, potatoes, and veggies in a rich, savory broth, making it extra comforting. It all comes together in one pot for an easy dinner that tastes like it took much longer.
The Best Chicken Stew
I first shared this healthy chicken stew years ago, and it's still one of my favorite ways to turn chicken and vegetables into a dinner everyone eats without complaints. I use chicken thighs because they stay tender and give the broth more flavor, then add just a little half-and-half at the end for that creamy, comforting finish I love. You’re going to love it!
Ingredients
I use chicken thighs because they stay tender while the stew simmers and add more flavor to the broth, but chicken breasts work too. Then, you’ll need onion, celery, and carrots (aromatic veggies), potatoes, which make it filling, peas, and simple herbs (thyme, rosemary, and bay leaves). The liquids needed are chicken broth or stock and half and half or cream.
How to Make Chicken Stew
- Sauté the chicken.
Sauté the chicken for 2 to 3 minutes, just until browned. It doesn’t need to cook through yet. Remove it from the pot and set aside.
- Sauté the veggies.
Stir frequently until they begin to soften and to pick up some of the flavor from the tidbits the chicken left behind.
- Simmer the stew.
Add the seasonings, potatoes, broth, water, and chicken. Simmer for 20 to 30 minutes, until the potatoes are tender and the chicken is cooked through. - Finish with peas and the cream.
Stir them in at the end and simmer another 10 minutes, until the broth thickens slightly.
Laura’s Tips for a Great Stew
If your chicken stew is thinner than you'd like, you can thicken it with a slurry or use some of the potatoes already in the stew.
For a slurry, whisk a little cornstarch or flour with cold water until completely smooth, then stir it into the simmering stew. It will begin to thicken within a few minutes.
My other option is to mash a few of the cooked potato pieces against the side of the pot or in a bowl, then stir them into the stew. The potatoes will release their starch, thickening the stew without adding anything else.
Yes, but the potatoes can soften, and the half-and-half may separate after freezing. If you don’t mind softer potatoes, then you’re good to go! Just stir it often as you heat it up on the stovetop or in the microwave.
Use pre-chopped onion, carrots, and celery (often found frozen) to cut down on prep. Use baby or golden potatoes, which don’t need peeling, saving another step.
Chicken stew is easy to adjust based on what you have in the fridge. Sweet potatoes can be used instead of regular potatoes; you can add bell peppers and mushrooms when sauteéing the veggies, or chopped green beans or corn at the end with the peas. Firmer vegetables can go in with the potatoes, while quick-cooking or frozen vegetables are better added toward the end.
More Ways to Make Chicken Stew
You can make this chicken stew in the Instant Pot and in the slow cooker. Without cream, you can make my chicken and potatoes stew or a classic chicken goulash. Alternatively, use turkey to make turkey stew.
Easy Chicken Stew
Watch how it’s made:
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 small onion, diced
- 3 large carrots, peeled and cut into ½-inch rounds
- 3 ribs 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, or more broth
- 1 cup frozen green peas, or canned
- ½ cup half and half*, or cream
Instructions
Sauté the chicken:
- 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.
Cook the stew:
- 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, salt, pepper, potatoes, chicken broth, water, and chicken pieces. Bring to a boil, reduce heat and simmer for 20 - 30 minutes, until the potatoes are fork-tender.
- Stir in the green peas and half and half, cook for another 10 minutes, or until thickened.
- Remove the bay leaves and serve the soup.
Notes
- Use Yukon yellow potatoes or baby potatoes (halved), unpeeled. Russet potatoes should be washed and peeled.
- Poultry seasoning can be used (same amount) if you don’t have dried thyme or rosemary.
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AB says
Okay as a soup. Easy to prepare. The leftovers repurposed into a chicken pot pie that the kids loved!
Barb says
I never thought of chicken stew I am going make it i hope my husband would like it he is not a fan beef stew but this he might like.
Barb says
I think i am going to make this i never thought of making chicken stew. My husband might like it better then beef stew he really does not care for beef stew.