chicken stew recipe
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.
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.
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Notes
Feel free to swap in your favorite vegetables or herbs to make this stew your own.