One Pot Chicken Stew

If I have to choose a comforting meal that I could cook forever without getting bored, it would be this one-pot chicken stew. Warm, hearty, and satisfying, it’s made with tender chicken thighs and a variety of veggies in a creamy, smooth broth.

If you want a fuss-free recipe that transforms into a comforting meal, this is the way to go! It is simply perfect when it is cold, just like Slow Cooker Hot and Sour Soup, Instant Pot Lobster Chowder, and Creamy Tomato Bisque!

This meal has all the key checkpoints I look for when choosing what to make for my family on a weeknight. It’s made in a pot, so there are fewer dishes to clean. The prep time is only 30 minutes. I can make it in advance, or I can make a double batch and freeze the leftovers for later. It’s versatile, so I can make it with ingredients that I have on hand. Most importantly, it’s the type of dish that everyone loves and asks for seconds.

Why you will love this recipe 

• Something different: Beef stew is delicious, but it’s nice to try something different once in a while. This is a lighter version, but still hearty and satisfying, packed with veggies and beautiful aromas.
• Lighter but full of flavor: Chicken is leaner, so it doesn’t feel as heavy and greasy as beef stew. And since the meat is so mild, it absorbs more of the flavors.
• Faster cooking: Beef takes longer to cook than chicken, so this is better for quick dinners. It usually takes over 2 hours to make beef stew, but this recipe cooks in just an hour. It’s perfect for busy weeknights, especially if I have the veggies prepared the night before. 
• Saves money: Since chicken is less expensive than beef, making chicken stew is more economical. I can serve my whole family and have plenty left over for less than $10 with this recipe, but beef stew usually costs about $20 or more, depending on which cut of meat I use.

What you will need

• Meat: I prefer boneless, skinless chicken thighs cut into 2-inch chunks because they stay juicy and have a richer taste.
• Produce: Thick-cut carrot rounds offer natural sweetness and vibrant color without getting soggy as they cook. White onion wedges add a sharp, clean onion flavor that doesn’t dissolve in the broth. I use both whole garlic and minced garlic because the whole pieces create a sweet, mellow flavor that turns soft and buttery. In contrast, the minced garlic adds a stronger flavor and even distribution. Chopped bell peppers provide a rich flavor base—a bright pop of color. Diced celery adds a classic, earthy taste and a slightly crunchy texture. Cubed baby potatoes are bite-sized but stay firm since they are waxy. Finally, the frozen peas are added to provide natural sweetness and keep them from turning mushy. 
• Wet ingredients: I use olive oil to brown the chicken because it locks in juices and helps it bro n. White wine adds a bright, tangy depth to the meaty, low-sodium chicken broth I use for its rich flavor.  Heavy cream is added at the end to thicken the broth and give it a velvety, smooth texture. 
• Dry ingredients: All-purpose flour is mixed in to absorb excess fat and create a roux, thickening the broth. I also use cornstarch mixed with some broth to thicken the soup as needed.
• Seasonings: Besides salt and pepper, I also add rosemary for a deep, pine-like aroma and earthy flavor, thyme for a warm, woodsy note, and paprika for a fruity, mildly peppery h nt. Bay leaves add a subtle herbal note for a slight floral accent.

How to prepare

Brown the chicken: First, I heat olive oil in a Dutch oven over medium heat until it shimmers. Then, I brown the chicken in batches and set it aside, covered with foil. 

Sauté the veggies: Next, I add the onions, carrots, bell pepper, and celery to the pot and cook for 3 to 4 minutes, stirring until the onions are slightly soft. Then, I s ir in the whole and minced garlic and cook for another 30 seconds. 

Make the stew: I then stir in the broth, chicken, potatoes, and white wine, place bay leaves on top, and bring it to a boil. Then, I turn the heat down to a simmer, cover the pot, and let it cook on low for 30 minutes. 

Add the cream: Afterward, I remove it from the heat and stir in the peas and the cream. If it is too thin, I add a cornstarch slurry and stir it in until it reaches the desired consistency. 

Garnish and serve: Finally, I discard the bay leaves and serve with fresh rosemary and parsley. 

Expert tip

Chicken breast vs thighs

You can use thighs or breasts for this recipe. Or, if you want to try something different, try it with drumsticks or wings. I prefer boneless, skinless thighs because they are moister, have a richer flavor, and are easy to chop up without worrying about removing bones or skin. Boneless, skinless chicken breasts are also a good choice, but you have to be more careful when cooking them because the lean meat can dry out quickly. 

More tips to consider:

• To mix the slurry more easily, put it in a jar with a lid and shake it well. 
• If you intend to freeze this, use flour instead of cornstarch because it thaws and reheats better. 
• Try mashing some of the potatoes as a thickener instead of using the slurry. 
• Make sure the vegetables are cut into large chunks, so they do not turn into mush.
• Waxy potatoes are best for this recipe, so they hold their shape as they cook.

Recipe variations and add-ins:

• Extra juicy: Use skin-on, bone-in chicken thighs for an extra-juicy, meaty stew. 
• Use breasts: You can also use chicken breasts for this stew, but I recommend the bone-in variety because they are so lean. Also, do not cook them for too long while browning, or the meat will dry out.
• Other meat: If you’re not in the mood for chicken, try this with beef. It’s similar but with a richer, savory flavor.
• More vegetables: I also like to add mushrooms, green beans, parsnips, and corn sometimes. 
• Spicy chicken stew: To make this stew spicy, I add crushed red pepper flakes and a few jalapeño peppers.

Serving suggestions:

I always serve this stew with rolls to soak up the delicious broth. My family’s favorite is my Amish potato dinner rolls because they’re made with real mashed potatoes, which make them so fluffy and soft; they are impossible to resist. They are easy, too, but they take several hours, so I usually make them the night before. For something faster, try these 30-minute dinner rolls. The buttery, tender rolls are just as delicious and take only 10 minutes to cook. 

Speaking of mashed potatoes, I often serve this stew over a scoop of warm mashed potatoes. I have several recipes, but my favorite is this: perfectly creamy mashed potatoes made with hot cream, milk, sour cream, and butter for super-creamy, fluffy spuds with no lumps. I’m also a fan of pasta, like this TikTok sensation: Instant Pot pasta. It’s quick and easy to make in 15 minutes with feta cheese, cherry tomatoes, and chicken broth, which complements the chicken stew’s flavors. 

How to store leftovers:

• Refrigerate: I put leftover chicken stew in an airtight container in the fridge, where it will stay fresh for 3 to 4 days.
• Freezing: It can also be frozen for up to 3 months in freezer bags.   
• Defrost: I thaw frozen leftovers in the fridge overnight before reheating. 
• Reheating: Be sure to reheat gently on low to prevent it from boiling, which can cause it to curdle.  

Frequently asked questions

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