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
4.97 from 398 votes
Review Recipe

Chicken Stew

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
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
  • 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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  • 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.)

Course Main Course, Soup
Cuisine American

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Ladle full of Chicken Stew with a title

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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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Recipe Rating


  1. I would love to try this recipe but am unable to eat dairy. Do you have a substitute instead of using cream in this stew?

    1. Hi Lori, 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.

  2. Looks and sounds luxurious! If this is called Stew and although it has potatoes in, can it be served over rice?5 stars

  3. Absolutely yummy soup. So good on a winter night. I added a few mushrooms but it’s good without changing anything. The sweet potatoes are what make this.

  4. Absolutely delicious. With the simple ingredients, I was floored by the depth of flavors that combined beautifully. I used pre-cooked mesquite chicken breasts and canned green beans and made this hearty, yet healthy, soup with little effort. Great recipe!5 stars

  5. I love your recipe site. You have such wonderful yummy dishes. Every time I prepare one of your recipes its always a winner.
    Thank you5 stars

      1. Hi Betsy, we haven’t made this recipe in a slow cooker but think it should turn out fine. Enjoy!

      2. Betsy. I’d like to do it in a slow cooker as well. Did you try it? Any tips? I need dinner on the table within minutes of getting home from baseball!!5 stars

  6. We cooked as written (except we used gluten free flour) and it was delicious!! I think cornbread would pair nicely with it :)5 stars

    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.

    2. Hi Penny, I use Organic Soy Milk or Rice Milk(Rice Dream, or other brand) to sub for dairy in savory dishes. Unsweetened Almond milk will also work and all three can be used on hot or cold cereal so the remainder won’t go to waste. They are all available in shelf stable packaging, so it’s easy to have on hand. Just watch the outdates. If your supply does get close to outdating you can make a cream soup or chowder. I keep only a couple containers on hand at a time, so this rarely happens. Enjoy.

  7. 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

  8. 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

  9. 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

    1. I found the same thing initially but kept going and really the sweet potatoes add a layer of depth that is amazing! My chicken was juicy too but I just kept going and this stew tastes like Thanksgiving stew it is soooo good!

  10. 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