Chicken Stew


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Chicken Stew  is a delicious meal with chicken,  potatoes and sweet potatoes, onions and carrots. It’s all simmered in a rich seasoned chicken broth until tender. It’s one of our all time favorite meals (along with beef stew)!

A recipe like this chicken stew is a meal unto itself… full of protein, healthy carbs and veggies. We serve it with a salad or Easy Homemade Buttermilk Biscuits to sop up anything left in the bowl. It’s true chicken soup perfection.

Overhead shot of Chicken Stew in a pot

Chicken soups are truly the ultimate comfort food from Crock Pot Chicken Noodle Soup to belly warming Chicken Rice Soup. This easy chicken stew fits the bill perfectly.

How To Make Chicken Stew

This simple chicken stew recipe is fully loaded with tender chicken and vegetables simmered in a deliciously seasoned broth! I use thighs because they tend to hold up better to the simmering but breasts can work well in this recipe too!

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!

  1. Brown chicken at a high temp. No need to cook it through, you just want the caramelization and flavor.
  2. Soften onions/carrots/celery and add flour (to thicken a bit).
  3. Add broth, herbs and veggies. Homemade chicken stock or store bought work just fine.
  4. Simmer.

Crazy easy right? 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.

Ladle full of Chicken Stew

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.

White bowl full of Chicken Stew

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.

White pot full of Chicken Stew

More Chicken Soup Recipes You’ll Love

White bowl of Beef Stew with a title
Overhead shot of Chicken Stew in a pot
4.96 from 256 votes
Review Recipe

Chicken Stew

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Author Holly Nilsson
Course Main Course, Soup
Cuisine American
Tender chicken and vegetables in a savory chicken broth.

Ingredients

  • 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
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • ¼ teaspoon sage
  • salt and pepper to taste
  • 1 ½ cups potatoes peeled and diced
  • 1 ½ cups sweet potatoes peeled and diced
  • ½ red pepper finely diced
  • ¼ cup white wine
  • 4 cups chicken broth or chicken stock
  • 1 cup green beans or peas
  • ½ cup heavy cream

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Instructions

  • 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

Calories: 611, Carbohydrates: 30g, Protein: 32g, Fat: 39g, Saturated Fat: 12g, Cholesterol: 179mg, Sodium: 403mg, Potassium: 1010mg, Fiber: 4g, Sugar: 6g, Vitamin A: 9020IU, Vitamin C: 24.8mg, Calcium: 77mg, Iron: 3.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken soup, chicken stew

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

    1. Hi Penny, I would recommend a dairy-free heavy cream or you could even try substituting it with coconut milk (just keep in mind that will change the flavor). While the cream does add some creaminess to the recipe you can also omit it and it is still delicious! Hope that helps.

  1. This is the best recipe I have found in a long time! I made it today and my husband loved it and I did too!!
    I’m going to share recipe with other cooks in my family. Thank you for this great stew!!5 stars

  2. The ratings for this recipe require more stars. No kidding, this is one of the best things I’ve ever eaten.
    I did add chopped baby Bella mushrooms though. Can’t wait to make this again.5 stars

  3. I had my doubts with this recipe especially as I’m making it and my steps didn’t seem to be following the recipe. For example I couldn’t get my chicken to brown and caramelize in my dutch oven because there was way too much juice coming from the chicken as it cooked. I poured off a cup of broth afterwards (which I ended up using to make the slurry.) I put in the called for spices and as it was cooking, taste-tested and it was bland. I couldn’t really get it to thicken as much as I thought it should. Tweaks I did make were omitting the sweet potatoes and adding more red potatoes, adding more salt and pepper to taste, using both chicken thighs and chicken breasts, using fresh green beans and adding them in at the beginning and not the end. Every other step I followed exactly. Final result? Amazing after all!!! I give this recipe five stars and would give it more if I could. To my absolute delight, it turned out to have a wonderful flavor and consistency, with all the comforts of a stew. Hubby raved about it too! Will be making it again for sure!5 stars

  4. Well, I had to make a snap decision on a different meal–the oldest grandson was coming to dinner and doesn’t eat pinto beans (we were using that leftover ham shank for ham and beans, but now a quick change). A friend on Facebook had posted this recipe just yesterday morning, and the stew looked delicious. The recipe is easy to follow, most of the ingredients I always keep on hand, and it was a winner for all! My husband was a little concerned when he saw the sweet potato in it, but he decided that it actually made the dish for him.

    We’re still talking about it this morning! Now that’s a good recipe. . . . I agree with Maggie, 10 out of 10!5 stars

  5. I made this stew this morning and it was fantastic! Thank you Holly for the delicious recipe! I rate it 10 out of 10!5 stars

  6. Excellent Chicken stew my husband and son loved it. We left out the sweet potatoes because my husband doesn’t like it. We will definitely make it again. Thank you5 stars

  7. Just finished making this. I like to prep everything before I start, so it took longer than noted. I used thawed frozen chicken breasts as my family doesn’t love thighs. I didn’t have white wine on hand, so I subbed the same amount apple cider vinegar, and I used asparagus instead of green beans. I used an orange bell pepper because I didn’t have a red one – I was wary about this, especially with the sweetness of the apple cider vinegar vs wine, but it worked out! I also thickened with boxed mashed potato flakes.
    The beauty of this recipe is that it is really flexible with whatever veggies you have on hand, and the flavors come together as if it was on the stove simmering for hours.
    I’m definitely keeping this one as a go-to!5 stars

  8. This is an excellent dish, we used breast and had excellent results. We added a bit of fresh thyme since we had some on hand and subbed cauliflower for the celery as we didn’t have any. Added a little garlic when sweating the onions (we add garlic to everything) and you pretty much can’t go wrong here. We put it in our recipe bible. Thank you.5 stars

        1. Hi Carolyn, we haven’t made this recipe in the crockpot yet. But I’d brown the chicken first, then take a look at the crock pot beef stew recipe to get an idea of how long to cook it in the crockpot! Hope that helps.

  9. This is the first time I have ever reviewed a recipe online and also the first chicken stew I have ever made. I followed all directions, added corn and garlic powder and my husband agreed that it was perfect for a rainy/snowy Sunday. He asked me why I had never made this before today! I have a new go to yummy one dish meal!5 stars

    1. Thank you for your comment Theresa! So happy to hear how much you and your husband loved the chicken stew!

  10. This is a winner, and I am hooked on it! I added rolled and sliced 6 baby collard leaves, 2-3 ears of corn cut the corn, and included a teaspoon each of dried marjoram and garlic powder. For best results, don’t skimp or substitute on the cream. I added my slurry about 15 minutes before it was done and it thickened it nicely. Thank you for one of the best stews ever. I can eat it morning, noon and night, and yes, it freezes nicely.5 stars

  11. Excellent stew. I recommend that if you are using skinless boneless breasts and a cast iron dutch oven, you brown them without the olive oil because of the amount of moisture in the breast meat (prevents really browning when in olive oil). Once browned you can add some olive oil or butter and saute the Mirepoix. I also added peas, green beans and mushrooms to the final mixture of chicken, Mirepoix and potatoes. I will keep this recipe!

  12. Hi Holly
    If I make recipe in a Dutch oven and want to put it in the oven with cover on, at what temp and how long should I cook it for? Thank you

    1. If you would like to bake this I would suggest you bake it covered. As I haven’t tried it, I can’t say for sure how long. Let us know how it works out for you!

  13. This stew is a staple in my household. Both of my kids ask for second helpings and my son asks for it in his lunch the next day. My son is diary intolerant, so I replace the heavy cream with cashew cream (soak 1/2 cup of cashews in 1/2 cup of water overnight and put in the blender with a bit of lemon juice until really smooth and creamy – no need to soak if you have a high speed blender like a vitamix). I swear, if I didn’t tell anyone it was dairy free they would never know. Thanks for this fantastic recipe! So glad I tried it with the dairy substitution.

    1. Thanks for sharing Shelley! I am glad this recipe worked so well with a dairy-free substitution.

  14. Absolutely delicious!! I doubled the recipe and came out perfect. Husband and kids had 2-3 bowls each. Will definitely make it again! Thanks for sharing:)5 stars

  15. Perfect! This was easy to make, it is full of flavor and the whole family enjoyed it. Thank you for the wonderful recipe!5 stars

  16. It was great, I would definitely would make it again. Instead of green beans I added sliced Brussel Sprout because I needed to use them up. Can’t wait for leftovers.5 stars

  17. This was really yummy! I had leftover rotisserie chicken to use and this was perfect. Served with some drop biscuits. Thank you!5 stars

  18. I grew up poor and I am still but I have always worked and raised my 3 kids living paycheck to paycheck with no extra money to buy anything but small ingredients so I want to thank you sincerely for sharing your recipes now that I can buy ingredients that make a happy home even more brighter. Thank you.

    1. This stew is delicious!!! I’d recommend if you use salted chicken stock or broth do not add any extra salt!! It’s the perfect flavour5 stars

    1. I think that would work just fine! You’ll want to add the turkey a bit later (likely with the green beans) as it’s already cooked and you don’t want it to dry out.

    2. Absolutely delicious! I didn’t have wine and it still tasted great. I added bay leaf and some basil. Great recipe!

  19. This has got to be the best chicken stew ever. I did add my own twists: I lightly seasoned the chicken with garlic powder, pepper and Lawry’s seasoned salt before browning in olive oil. I substituted chicken broth with a heaping tablespoon of Roasted chicken flavored Better than Bullion in water. I used green peas 2 fresh ears of corn cut off the cob. When I also the peas and corn I also added some chopped baby collards (baby spinach would be good too). It is so delicious I made it twice in 3 days! If it needs more salt, consider adding another heaping teaspoon of the Better than Bullion instead.5 stars

    1. How disappointing for you! You could try adding extra herbs and some seasonings or even a bit of a gravy packet mixed with just a bit of water.

  20. I was looking at this recipe and it says to brown the chicken thighs then set aside and there’s never a mention about when to add them to the stew. I watched the video and they’re added after adding the diced potatoes but not mentioned in the actual recipe..

  21. This was amazing!! I didn’t taste it until the very end, right before serving (to company!), and was blown away by the great flavor! I followed the recipe pretty closely, although I used whole milk instead of cream, and added an extra cup of water. I didn’t need to thicken it further. I used frozen peas instead of green beans. I used dried spices except for the sage. I love fresh sage, and I think that added to the overall flavor. I served it with caraway bread and a salad. This one’s a keeper!5 stars

    1. Am I missing something?? The recipe I printed calls for 30 TBSP of flour!! While reading on the recipe, I only see a total of 5 TBSP of flour being used. Also 12 TBSP of olive oil?? And 24 cups of Chicken broth?? The ingredients and recipe didn’t match. Can someone please tell me what I am missing?? I want to make this, but don’t want to mess it up either.

      Thank you,

      1. I would double check if you increased the number of servings. This is an option on the print screen. 5TBS is the correct amount for 6 servings.

  22. Oh gosh, funniest thing.

    This is a delicious recipe!
    I will make it again!

    My stove knob was stuck and it boiled down the sweet potatoes so they became a part of the sauce. It made it sweet, but it was still great!

    My family ate it up!5 stars

  23. Made this today and it’s a keeper. I did add more broth but thickened it with flour. Very hearty it’s a great fall meal!4 stars

  24. Absolutely gorgeous, we didn’t put the red pepper, white wine or cream in, I also cooked it slow for 5 hours in the slow cooker. My partner is usually a fussy eater but had two bowls full.5 stars

  25. Are the chicken skin on or skinless. Skin on would would give up more flavor,but not sure how the skin would be in the final

  26. Really really good. I skipped the green beans and did peas didn’t have wine and added a tad lemon kids loved it and I served with biscuits5 stars

  27. This was a hit for my family. Definitely make again. I made the slurry with 1/2 c white wine and 1/2 c vegetable stock. Only used sweet potatoes, not white potatoes. Thank you for sharing this delicious recipe.5 stars

  28. Mi nombre es Luis Ruiz yo también cosino Las recetas como las suyas me gustan. Dan ideas para confeccionar las mías gracias Att Luis Ruiz desde Puerto Rico

  29. This was fantastic! Today we had our first chilly fall day, after being out all morning for our garage sale my husband asked “how about something like chicken stew?” I found your recipe, so simple and perfect! My teen sons gobbled it up! I will be making this again & again! I did not have sweet potatoes & it was great, next time all add them for a switch-up.
    Thank you for the recipe.

  30. I stumbled upon this recipe while looking for ideas for extra turkey meat after thanksgiving next weekend. This time, I made it as originally authored and it turned out great! I used whole wheat flour and a bit of lemon juice in place of white wine. Great recipe and I think I could use turkey meat in place of chicken thigh with a similar outcome. Thank you !

  31. made chicken stew for the first time using this recipe. i made garlic bread along with it and WOW! ITS SO GOOD! my mom specially loved it. gonna be making this very often in the coming winters
    thanks a bunch ♡5 stars

  32. Awesome chicken stew! I used homemade chicken stock and poached a whole chicken. Subbed asparagus for green beans and also added petite peas. This will go on regular rotation. Found this recipe by chance and signed up for email posts! Thanks Holly.

  33. A simple and easy to make chicken stew recipe. I really like this recipe. Thanks for sharing this recipe with all of us. 5 stars

  34. So delicious and versatile, have added and left out numerous combos of vegetables, all depending on what I have on hand. Always tasty, and a hit with my 5-year old who is otherwise vegetable-averse.5 stars

  35. This was so good! Make this.

    I did not use the wine and subbed half and half for the heavy cream.  I used peas, not green beans.  I also only did 3 cups of the broth and saved the other cup for the flour slurry at the end.  I also added some worchestire and a little bit of vinegar at the end – maybe two tablespoons or so.  So tasty! 5 stars

  36. The recipe sounds delicious. I am Gluten & Dairy intolerant. I have GF flour to thicken the stew. But any suggestions other than cream for me to use? Maybe Coconut milk? Thanks for the help. I am looking forward to making the stew with your suggestions to suit my dietary needs .

    1. Hi Pat, we have only made this recipe as listed, but coconut milk sounds like a good substitution. Let us know how it turns out!

    2. I am GF and diary intolerant as well. I’ve used chickpea flour to thicken and Oatly Barista blend oat mylk in place of creams in other recipes with good results. Cornstarch/tapioca starch/arrowroot is also a go to for thickening!

  37. Finally, a soup/stew recipe I love and will definitely make again! Followed recipe exactly and took the suggestion of adding instant potato flakes at the end to thicken up a bit. It was delicious. My family really enjoyed it and was even more tasty the next day for lunch.5 stars

  38. Wonderful recipe. Better than my mother made! I don’t mean to second guess the author of this dish but I did end up having to add a lot of liquid.: but it just made for more “goodness”.
    Thank you very much5 stars

  39. Made this tonight. One of the best chicken stews ive ever made. Absolutely delicious. Thank you. We all loved it.

  40. Great company dish. I used flour and added a little sliced mushrooms toward the end. Served with warm homemade bread. Delicious!

  41. Amazing stew! We are in quarantine right now and this was the perfect comfort food. Thank you for the delicious recipe.5 stars

  42. This was Delicious!! Unfortunately I kinda took some liberties with it due to supply and demand in my frig. I used and browned the chicken thighs, sauteed the onions, carrots, celery and mixed in the flour slurry with all required seasonings. I used the chicken stick and white wine. Instead if the white and sweet potatoes I added a package of frozen cubed butternut squash. I also added a bag of frozen mixed soup veges which had the red pepper in it. I added some noodles and the cream. Oooh so good!! Thank You for a terrific recipe.5 stars

  43. Tried this for the first time and it was delicious! Made a few adjustments such as added sliced garlic while sautéing the chicken and and used diced chicken breast instead of thighs, veg broth and added 2 tablespoons of butter in the end.
    Next time I plan on adding some freshly chopped spinach. Yum!5 stars

  44. This is great tasting! Directions would be clearer if the ingredient list noted boneless chicken. Also agree that prep time at 15 minutes was deceiving – took me way longer. Lastly, would be helpful to suggest fresh herbs.

  45. Absolutely delicious. Easy to make. Perfect flavors to make an ordinary chicken stew which can be bland to the next level.5 stars

  46. As someone prone to botching recipes who uses the word “delicious” sparingly — this was very easy, and very delicious. Well done, and thank you.5 stars

    1. I do a lot of the prepping as things are cooking. While the chicken is browning, I chop the potatoes/onions etc and this saves on time.

    1. Chicken Stew can be definitely be frozen Ruth! If you plan on freezing it, I’d suggest using flour as a thickener (not cornstarch) as it will have a better consistency.

  47. I’m still in the process of making this chicken stew. And wonder at what point does a person start the clock on the prep time? Everything but the chicken stock has been cut or measured or browned. Not doing the cream or wine. But adding mushrooms. This has taken two (2) hours. Not 15 minutes as per the recipe.

    1. I generally gather my ingredients, and chop the chicken. While that’s cooking, I chop the onion, celery and carrot. As they are softening I will measure the flour and seasonings and continue prepping the potatoes etc. Much of the prep can be done as the steps of the stew are cooking or prepping.

    1. Hi Karen, we haven’t made this recipe in a slow cooker but think it should turn out fine. You can toss in frozen green beans if you would like just make sure they are fully heated before serving.

  48. I used cassava flour for thickening and coconut milk for the heavy cream as I’m AIP. The results were fantastic! I also subbed rutabaga and parsnip for the potato for the same reason. No beans or peas. This is delicious and super easy!5 stars

  49. Holy cow, this stew is delicious! I used green peas instead of green beans and didn’t thicken my stew at the end, as I thought it was perfect. Loved the herbs and heavy cream. Served with cornbread. Just perfect!5 stars

  50. Hi, just wondering what you recommend on the thighs: diced and deboned first, or just deboned first, or browned with the bone on, and then deboned and diced?

  51. AMAZING!!
    My daughter and I fixed this amazing dish.
    I finalized the cooking in my crockpot! Instead of flour, I used instant potatoes and corn starch. We coupled this beautiful stew with biscuits!
    Danggonit!!5 stars

    1. Hi Gregory, you could try using cornstarch in place of flour or use instant potatoes to thicken to soup.

  52. I made this and it came out great! The green beans took a little longer to cook. Next time I will add them in along with the potatoes.5 stars

  53. I could eat this everyday! I always use fresh herbs and substitute the green beans with baby peas. It’s one of our favourite suppers.5 stars

      1. Hi, this looks great. How much instant potato would you use? And do you pour them in dry?

        Also: what type of white wine do you use?

        Thank you!

        1. I generally use whatever white wine I have on hand since it’s just a small amount, most often a sauvignon blanc or pinot grigio. If using instant potatoes to thicken you would add them dry and just add a small amount (1 tablespoon at a time) until you reach desired consistency.

  54. OMG this was soooo good!! Had homemade Sourdough Bread with it!! So easy and delicious!!! I used low sodium chicken broth – very good!5 stars

  55. This was a wonderful pot of goodness. Used a heavy sprinkle of Garlic Instant Potatoes to thicken it up a little. It was perfect!! Definitely a keeper!!5 stars

  56. Added ginger, Worcestershire sauce, juice from one lemon, lemon rind, bumped up to 4.5 stars.
    Thanks! Family happy tonight.4 stars

      1. So do
        You just throw everything in the crockpot. Doing it this way because my Sister doesn’t have a big pot. I am taking care of her and taking her to Radiation. Please help! I made it with the dutch pot at home and it was delicious!!

  57. This stew is hearty, satisfying, and delicious. One of my favorite recipes for cooler weather. Although I have to confess I leave off the heavy cream to cut a few calories. Still tastes wonderful. Thanks for this wonderful recipe!5 stars

    1. So happy you love it Belinda! I love serving stew when the weather cools off. It just seems like the perfect fit :)

  58. This recipe is absolutely delicious! It makes a nice hearty soup! Great for fall and winter! I added an ear of cooked corn bc I had it and i didn’t want it to go to waste!5 stars

  59. Absolutely delicious! Other than adding garlic when the onions we’re cooking and using half and half, I didn’t change a thing. I will definitely be making this over and over again. I’ve never tasted a such great chicken stew!

    1. Hi Marla, we use dried ingredients in this recipe with fresh just as the garnish! Let us know what you think!

  60. Excellent recipe, however I can rarely leave a recipe alone, so made these changes: I added more garlic, more of all veggies and kept chicken thighs whole for braising and cooking in the stew (they almost fall apart for serving if you prefer pieces of chicken, but they are moist and juicy). Requires a lot of salt (but such broths always do)

  61. Made this for dinner with friends last night….it was fabulous…didn’t use the wine, the red pepper or green beans…didn’t miss them at all….this is a great winter dinner….yummmmmmmm

  62. I’ve had this pinned for awhile and just made it for the first time tonight. Holy recipe of amazing goodness!! This one is going to become a regular favorite. We’re seriously contemplating licking our bowls.5 stars

      1. I’m trying it tonight, looks great. But I was wondering, is it still ok to freeze with the heavy cream in it, or should that be left out?5 stars

  63. This was fabulous. I actually enjoyed it even more the next day as leftovers patly I think because the beans were softer.5 stars

    1. I am thrilled that you enjoyed the stew. I am a big fan of leftovers, so I would have to agree that it gets better as the days go Nancy!

    1. While I have only made this as written, I think you could make this substitution if white is what you have on hand!

  64. This is the second time I made this. It was even better than the first. My wife just loves it. I did add a little more beans and wine, but just a little.
    Waiting for cold weather to see how it works against cold.
    Just Love it.5 stars

  65. WOW! Such a keeper recipe! I didnt have any white wine so I used champagne and it turned out ‘tre-fic’! Highly reccomend you make this… I thickened mine up in the crock pot and added some heavy cream in the end before serving. Was delicious!5 stars

        1. The sweet potatoes add a starch to the recipe. Half and half should work fine in this recipe although it may not be quite as creamy.

  66. Wish I could give it more than 5 stars, we loved it and it was so easy. I used half and half instead of heavy cream because thats what I had on hand.5 stars

  67. I’m assuming this is boneless chicken thighs? As the recipe doesn’t state? Also are you shredding the chicken! Or chopping into chunk size pieces? Thanks!

  68. Delish! I didn’t have the red pepper, cream or sweet potato on hand. Doubled up on normal potatoes and threw in a bit of cayenne and my family loved it, even my fussy 4 year old.5 stars

  69. This stew was very good! However the prep Time took a lot longer then 15 minutes but it was worth it and luckily I had the time. I had a couple of artichokes that needed to be used so I added them with the juice of a lemon. Other then that I stuck to the recipe except I made the recipe larger!

    Mmmmmm! Great way to get some good veggies in with his hearty chicken stew.5 stars

    1. This recipe uses dried rosemary although it does not have to be ground. You should be able to find it at any grocery store!

  70. I can’t emphasize how much everyone should try this who likes chicken! I made it last night for a new mom, and we had the rest. It was so good I’ve made it again this morning for freezer bags. Thank you so much for posting this!!5 stars

  71. I made this a few weeks ago…added dumplings at the very end. My kids and I truly loved it. I’m actually making it again right now!!

  72. Excellent . Received rave reviews. Alrho it took two hours to prepare. I would make it again.
    I have a question – can it be prepared the day before?

  73. I decided to make this mid-week since the recipe shows a total time of less than an hour but this took between one and a half and two hours after peeling, chopping, measuring, etc. plus the “cook time” according to the recipe doesn’t account for time to brown chicken or thicken the stew. That aside I found the results to be lacking. I feel the recipe called for too much liquid and could better be identified as a bisque than a stew. It tasted bland so I added some seasoned salt and the result was a marked improvement. Overall I enjoyed the dish and I may make it again but I’ll be prepared for additional prep time, cook time, and seasonings.3 stars

    1. I am sorry it took you longer than anticipated Chris, but am glad you enjoyed the stew!

  74. Made it last night and it was delicious. My chicken gave off so much liquid I didn’t need the other 2 T of oil and I used half and half instead of cream. Definitely will make again.5 stars

  75. I made this as a soup not a stew, so I cut everything in smaller pieces and didn’t thicken it. It was delicious! The flavors are really fresh. This came together easily, and I had all of the ingredients on-hand.5 stars

    1. What a great idea Eileen. I can’t get enough soup in the winter so I will have to try this!

  76. My picky son loved this when I made it last week, and he requested it this week while he has strep throat! Luckily, we all loved it. Just the hearty, healthy thing we need this week. Thank you!5 stars

    1. So glad you loved it! You can freeze it, but the potatoes my change in texture when it is reheated.

  77. I found this Chicken stew on Pinterest and made it last weekend. It is the best full of flavor we loved it. I didn’t add the sweet potatoes but added a few more white, I didn’t thicken it it was thick enough, I used chicken thighs and used “knorrs chicken tubs for the broth” and a bag of frozen mixed veggies also added a small zucchini Can’t wait to make it again. This is the best recipe I have made in a long time. Thank you for sharing your recipe. Andi5 stars

  78. Did you use boneless skinless chicken thighs? From the pictures it looks delicious. This is the recipe I was looking for all the others use chicken breast and I find that to be too dry

  79. This chicken stew sounds delicious. I have a new instant pot and I would like to adapt it to use that way. It shouldn’t be hard to do. I’ll let you know how it turns out.

  80. Just making this today and finding it is ending up quite soupy. Followed recipe and made a note to cut back on the 4 C broth to 3 and save 1 C to make the slurry. Other than that it looks wonderful.4 stars

  81. Had everything on hand but the cream and green beans, so I did without, but it came out fantastic! I made it in the instant pot, so easy. Thank you for the recipe! A filling but light meal that is high on nutritional value!5 stars

  82. Hi Holly, I would like to try this recipe this weekend. It looks really delicious. What type of potatoes are you using? And what type of green beans? Thank you Lori in Minnesota

    1. I use whatever kind of potatoes I have on hand, most often red skinned or baby potatoes. Frozen green beans (that have been defrosted) work well in this recipe!

  83. Do you use fresh herbs or dry. 1/2 teaspoon sounds dry herbs but the picture looks like you use fresh. Please advise.

    1. I use dry in the recipe (as it’s what most people have on hand). I garnish with fresh if I happen to have them on hand.

    2. There meal was absolutely delicious. Thankfully where I live is a herb garden so could use fresh herbs. This will be one of our beautiful weekly meals

  84. This is one of my favorite soup/stew recipes of all time! I love the slight sweetness the sweet potatoes give off. I used ground turkey since I didnt have chicken and it was still great.5 stars

    1. You can use frozen vegetables, they may cook a little bit quicker so you’ll want to keep an eye on them so they don’t get mushy.