Nothing beats the comfort of a warm bowl of chicken stew. When it’s cold outside and you need something cozy, this recipe hits the spot. It’s easy to make, full of flavor, and perfect for a quiet night or sharing with loved ones. Each bite brings a little warmth and a lot of heart.
Why We Love This Chicken Stew Recipe
When you prepare this stew, you’re making more than a meal. You’re bringing together tender chicken, nutrient-rich vegetables, and comforting spices that fill your home with the aroma of love and care.
It’s a complete one-pot meal, saving you time on cleanup.
Chicken stew is naturally gluten-free and easy to make dairy-free.
It fits any season, whether it’s chilly outside or you just need a feel-good dish.
The ingredients are budget-friendly and pantry-staple-based.
You can double the batch and enjoy leftovers that taste even better the next day.
Chicken is a lean source of protein, and combined with vegetables like carrots and potatoes, this dish is both satisfying and nourishing.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 4 cups low-sodium chicken broth
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Keep these ingredients handy, and you’re ready to cook a stew that hits all the right notes: flavor, nutrition, and comfort.
How to Make Chicken Stew
Heat oil in a large pot over medium heat.
Add onion and cook until soft and translucent.
Stir in garlic, cooking for another 30 seconds.
Toss in carrots, celery, and potatoes, stirring to coat with the oil.
Push veggies to one side and add chicken to the pot. Sear until lightly browned.
Sprinkle in thyme, paprika, salt, and pepper.
Pour in chicken broth and drop in the bay leaf.
Bring everything to a boil, then reduce to a simmer, covering the pot partially.
Cook for about 40 minutes, or until the chicken is tender and the vegetables are fully cooked.
Remove bay leaf, taste, and adjust seasoning.
Serve hot, garnished with fresh parsley if using.
Alternate Cooking Methods:
Slow Cooker:
Combine all ingredients in the slow cooker.
Cook on low for 6-7 hours or high for 3-4 hours.
Instant Pot:
Use the “Sauté” function for aromatics and chicken.
Add remaining ingredients, and set to Pressure Cook for 12 minutes.
Natural release for 10 minutes, then quick release.
Expert Tips for Making the Best Chicken Stew
Take Your Stew from Good to Great
Use these tried-and-true suggestions to elevate your homemade stew:
Choose chicken thighs for a juicier texture and deeper flavor.
Add a splash of lemon juice or apple cider vinegar at the end to brighten the flavor profile.
For a thicker stew, mash a few of the cooked potatoes directly in the pot.
To prevent mushy veggies, add potatoes halfway through cooking if desired.
Let the stew rest for 10 minutes before serving. The flavors deepen as it cools slightly.
Tasty Variations on Chicken Stew
You can easily adapt this recipe to match your cravings or dietary needs:
Spicy Chicken Stew: Add cayenne pepper, hot sauce, or chopped chili.
Creamy Version: Stir in ½ cup heavy cream or coconut milk just before serving.
Mediterranean Twist: Include diced tomatoes, Kalamata olives, and oregano.
Protein Boost: Add canned white beans or lentils.
Low Carb: Swap potatoes for chopped cauliflower or turnips.
Your kitchen, your rules. Feel free to make it your own.
How to Serve Chicken Stew
This stew is the star, but what you serve with it can make the meal even better:
Crusty bread or warm rolls to soak up the broth
Rice or mashed potatoes as a hearty base
Steamed green beans or roasted Brussels sprouts for extra veggies
A simple side salad with vinaigrette for freshness
A sprinkle of grated Parmesan or a spoonful of sour cream on top
Mix and match sides depending on your mood or what’s in your fridge.
More Chicken recipes you will love!
FAQs about Chicken Stew Recipe
What is the secret to flavorful chicken stew?
Sautéing onions and garlic first and using quality broth makes a huge difference. Fresh herbs at the end also add depth.
How do I thicken chicken stew naturally?
Mash a few potatoes right into the pot or let it simmer uncovered to reduce the liquid.
What vegetables work best in chicken stew?
Potatoes, carrots, celery, onions, and peas are classics. You can also use mushrooms, corn, or spinach.
Can I use leftover chicken in this stew recipe?
Yes! Add shredded cooked chicken near the end and let it warm through without overcooking.
chicken stew recipe
Equipment
- Large Pot
- Slow Cooker
- Instant Pot
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts cut into bite-size pieces
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 3 medium carrots sliced into rounds
- 3 stalks celery diced
- 2 medium potatoes peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 4 cups low-sodium chicken broth
- 1 to taste salt
- 1 to taste black pepper
- 1 tablespoon fresh parsley for garnish (optional)
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and cook until soft and translucent.
- Stir in garlic, cooking for another 30 seconds.
- Toss in carrots, celery, and potatoes, stirring to coat with the oil.
- Push veggies to one side and add chicken to the pot. Sear until lightly browned.
- Sprinkle in thyme, paprika, salt, and pepper.
- Pour in chicken broth and drop in the bay leaf.
- Bring everything to a boil, then reduce to a simmer, covering the pot partially.
- Cook for about 40 minutes, or until the chicken is tender and the vegetables are fully cooked.
- Remove bay leaf, taste, and adjust seasoning.
- Serve hot, garnished with fresh parsley if using.