One Pot Chicken Stew.’

One Pot Chicken Stew is loaded with tender chicken thighs, and savory vegetables all in a creamy broth. The ultimate comfort food, served on a chilly night to warm your soul!

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This one-pot meal is hearty, filling, and has plenty of flavor, perfect weeknight meal or Sunday dinner. I like to serve it with some crusty Brioche Garlic Bread, Honey Cornbread,or No knead Artisan Bread for a complete meal.

Why this recipe works

This is a hearty stew recipe the whole family will love and it tastes better the next day! Uses simple ingredients and will be your new favorite meal during these fall and winter months like my favorite Beef Stew Recipe, Slow Cooker Sausage and Three Bean Soup!

Ingredients needed

Notes

• Chicken: Use boneless skinless chicken thighs for the best flavor.
• Onions: White or yellow works.
• Carrots & Celery: Frozen will also work.
• Garlic: Fresh garlic is always recommended.
• Flour: All-purpose flour to help thicken the stew.
• Potatoes: I used russet potatoes but you can use red potatoes or Yukon gold.
• Chicken Stock: Use low-sodium chicken broth to help cut back on the salt.
• Fresh Herbs: Fresh Rosemary, fresh thyme and sage
• Corn: Fresh, frozen, or canned corn.
• Peas: Frozen peas are what I use.
• Green Beans: Fresh or frozen works great. If you only have canned green beans add those the last few minutes just to heat through.
• Heavy Cream: This adds the creamiest texture to the stew, you can use whole milk but it will not be as creamy.

How to make this delicious chicken stew recipe

• Step 1: Heat a large Dutch oven or large pot on medium-high heat add the olive oil and chicken pieces and cook until browned. Remove the browned chicken to a plate.
• Step 2: Add in the carrots, onions, and celery and cook for 2-3 minutes, just until softened. Add in the garlic and cook for 30 seconds then sprinkle in the flour and stip cooking for about 1 minute.

• Step 3: Add in the chicken broth, and potatoes and simmer. Once the potatoes have softened a bit add in the green beans, peas, corn, chicken and herbs stir and bring back to simmer.
• Step 4: Reduce to low heat add in the heavy cream and bring back to a gentle simmer. Serve!

Recipe Tips

• For a quick tip use a store-bought rotisserie chicken from the grocery store.
• Don’t skip browning the chicken, all of the browned bits on the bottom of the pan adds so much extra flavor.
• If your chicken stew becomes too thick add in 1/4 cup of chicken stock at a time until you reach your desired consistency.