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Chicken Stew is a belly warming meal and perfect to serve when the weather is cooler! Juicy chicken, potatoes and sweet potatoes, onions and carrots are simmered in a rich seasoned chicken broth until tender. It’s one of our all time favorite meals (along with beef stew)!
Homemade Chicken Stew
In the cooler months, I always make soups and stews. They’re quick hearty and comforting and, stews and chilis warm you from the inside out! Chicken is one of our favorite proteins so we often have Homemade Chicken Noodle Soup or Chicken Rice Soup but sometimes I just want something a little more hearty like this chicken stew recipe!
How To Make Chicken Stew
This simple chicken stew recipe is fully loaded with tender chicken and vegetables simmered in a deliciously seasoned broth! It’s easy to make and I know your family will love it as much as mine does!
- Brown chicken and set aside (no need to cook it through, it’ll cook while simmering).
- Soften onions/carrots/celery and add flour (this will help thicken).
- Add broth (I love to use homemade chicken stock), herbs and remaining veggies and simmer.
I add a bit of heavy cream at the end to make this chicken stew just a little bit creamy. You can skip the cream if you prefer or add extra if you’d like.
I find that chicken thighs make the best chicken stew as they don’t dry out the way chicken breasts can. If you’re using chicken breasts, I would suggest browning the chunks and then adding in the last 20 minutes or so. If you have other veggies you love (root vegetables are especially great) add them in!
How To Thicken Chicken Stew
Sweet potatoes are a great addition to this hearty chicken stew recipe and they do soften quite a bit, this helps thicken it. The flour added at the beginning will thicken this chicken stew but you can certainly thicken it more if you’d like!
You can use a mixture of either cornstarch or flour with broth or water. I find cornstarch is less likely to be lumpy but flour tends to reheat/freeze better so the choice is yours! You can also add instant potatoes to thicken a little bit at a time.
How To Make a Slurry
Combine 2 tablespoons flour with 1 cup of water or broth (I prefer broth) and shake very well. Pour the slurry a little at a time into the boiling chicken stew while stirring. Once your stew is thickened, allow it to boil for a couple of minutes.
You’ll want to make sure your flour mixture has no lumps before you add it, I use a shaker jar or mason jar and shake really well.
Can You Freeze Chicken Stew?
Chicken Stew can be frozen! If you plan on freezing it, I’d suggest using flour as a thickener (not cornstarch) as it will have a better consistency. I personally freeze in individual servings because they defrost faster and I can take out as many as I need to serve.
More Chicken Soup Recipes You’ll Love
- Crockpot Chicken Noodle Soup
- Easy Chicken Taco Soup
- Chicken Wild Rice Soup (no cream)
- Chicken Barley Soup
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Chicken Pot Pie Soup
Tender chicken and vegetables in a savory chicken broth.
- 8 chicken thighs about 1 1/2 pounds, diced
- 2 tablespoon olive oil
- 2 carrots diced
- 1 small onion
- 2 stalks celery diced
- 5 tablespoons flour divided
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/4 teaspoon sage
- salt and pepper to taste
- 1 1/2 cups potatoes peeled and diced
- 1 1/2 cups sweet potatoes peeled and diced
- 1/2 red pepper finely diced
- 1/4 cup white wine
- 4 cups chicken broth or chicken stock
- 1 cup green beans or peas
- 1/2 cup heavy cream
In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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