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.
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!
- Brown chicken at a high temp. No need to cook it through, you just want the caramelization and flavor.
- Soften onions/carrots/celery and add flour (to thicken a bit).
- Add broth, herbs and veggies. Homemade chicken stock or store bought work just fine.
- 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.
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
Ingredients
- 1 ½ pounds boneless skinless chicken thighs about 8 thighs, diced 1-inch
- 2 tablespoon olive oil
- 2 carrots diced
- 1 small onion chopped
- 2 ribs celery diced
- 5 tablespoons all-purpose flour divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- salt and black pepper to taste
- 1 ½ cups diced potatoes peeled if using russets or baking potatoes
- 1 ½ cups diced sweet potatoes peeled
- ½ red bell pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or chicken stock
- 1 cup green beans cut into 1-inch pieces, or frozen peas, thawed
- ½ cup heavy whipping cream
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.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Soup
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Wonderful recipes
Thank you Cheryl! Enjoy!
what can i use besides white wine
Christine, you can use broth in place of the wine!
Are the herbs in this recipe dried or fresh?
They are dried (only the garnish is fresh).
I love to get more recipes
I hope you find many to try Lindani!
Can’t wait to try this
I hope you love it Karen!
Excited about joining your mailing!
Enjoy Norma!
To tell you how good it is; My wife had it for breakfast this morning.
Dinner foods for breakfast! Love it Gunter!
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.
I love stews in the winter! Glad you guys both love it!
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!
That sounds so good Susan! So happy you enjoyed it.
This chicken stew looks delicious!! Can’t wait to try it!!
It is so tasty Marsha! Let us know what you think.
Love your recipes
Many thanks Audris!
Can you use half and half instead of heavy cream? What does the sweet potatoes do. Sweeten it
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.
Love your recipes
Thanks Rosa!
Looks delicious going to try. Looks like it could make a nice chicken pot pie
Mmmm, good idea Pat!
Looks yummy
Thanks Lori!
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.
Thanks Marilyn, great substitution! So happy to hear you loved it.
Me too. It turned out delicious with mixture of Idaho garlic instant mashed potato. This was A Huge hit!
Mmmm, that sounds delicious Sarah.
Your recipes look delicious can’t wait to try them. Thank you
I hope you enjoy them Nancy!
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!
Yes, these are boneless thighs. They are diced into bite sized pieces. Enjoy the recipe!
Recipes look so delicious
Thanks Angela!
Love your stuff
Thank you JoJo, enjoy!
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.
4 year old approved! I love it Amy! So happy this worked for your family.