This Pot Chicken Stew is a hearty, comforting dish packed with tender chicken, vegetables, and a rich, flavorful broth. Made in one pot, it’s an easy and nourishing meal perfect for chilly days or when you need a cozy dinner. Serve it with crusty bread or over rice for a complete meal!
Why You’ll Love This Recipe
- One-Pot Meal – Easy cleanup and minimal effort.
- Rich & Flavorful – Slow-simmered broth with herbs and vegetables.
- Nutritious & Hearty – Packed with protein and fiber.
- Customizable – Use different veggies, seasonings, or make it creamy.
- Make-Ahead Friendly – Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Olive oil or butter
- Onion, diced
- Garlic, minced
- Carrots, sliced
- Celery, chopped
- Potatoes, diced
- Chicken broth (or stock)
- Diced tomatoes (canned or fresh)
- Tomato paste
- Worcestershire sauce (optional, for depth)
- Bay leaf
- Italian seasoning
- Paprika
- Salt and black pepper
- Fresh parsley (for garnish)
Directions
1. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 3-5 minutes until softened.
2. Brown the Chicken
- Season the chicken with salt, black pepper, and paprika.
- Add to the pot and sear for 2-3 minutes per side (it will finish cooking in the broth).
3. Add the Broth & Simmer
- Stir in chicken broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaf, and Italian seasoning.
- Add potatoes and bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes, until chicken is tender.
4. Shred the Chicken & Finish
- Remove the chicken, shred with forks, and return to the pot.
- Simmer uncovered for 10 more minutes to thicken the stew.
- Adjust seasoning and remove the bay leaf.
5. Serve & Enjoy
- Garnish with fresh parsley and serve hot with bread or rice.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Creamy Chicken Stew – Add ½ cup heavy cream or coconut milk at the end.
- Spicy Version – Add red pepper flakes or cayenne pepper.
- Low-Carb Option – Replace potatoes with cauliflower.
- Slow Cooker Version – Cook on low for 6-8 hours or high for 3-4 hours.
- Gluten-Free Option – Ensure broth and seasonings are gluten-free.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm on the stove over medium heat or microwave in 30-second intervals.
FAQs
Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken in the last 10 minutes of cooking.
What’s the best chicken for stew?
Chicken thighs stay juicy, but breasts work for a leaner option.
Can I make this without tomatoes?
Yes! Skip the diced tomatoes and use extra broth.
What other vegetables can I add?
Try green beans, peas, mushrooms, or bell peppers.
Can I make this in an Instant Pot?
Yes! Pressure cook on high for 15 minutes, then quick release.
How do I thicken the stew?
Mash some of the potatoes or mix 1 tbsp cornstarch with water and stir in.
Is this stew dairy-free?
Yes! Just avoid adding cream at the end.
Can I use vegetable broth instead of chicken broth?
Yes, but the flavor will be slightly different.
What herbs go well in chicken stew?
Thyme, rosemary, and bay leaves add great depth.
Can I make this ahead of time?
Yes! The flavors get better overnight—just reheat before serving.
Conclusion
This Pot Chicken Stew is the ultimate comfort food—warm, hearty, and full of flavor. Whether you make it on the stove, slow cooker, or Instant Pot, it’s an easy and satisfying meal for any occasion. Try it today and enjoy homemade comfort in a bowl!
Print
Pot Chicken Stew
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Comfort Food
Description
This One-Pot Chicken Stew is a warm, comforting dish made with tender chicken, potatoes, and carrots simmered in a rich, savory broth. It’s an easy, satisfying meal perfect for any night of the week!
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 2 celery stalks, chopped
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups chicken broth
- 1 tablespoon tomato paste (optional, for depth of flavor)
- 1/2 cup frozen peas (optional, for sweetness)
For Thickening (Optional)
- 2 tablespoons all-purpose flour (or cornstarch mixed with 2 tablespoons water)
For Garnish
- Fresh parsley, chopped
Instructions
1. Sear the Chicken
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season chicken pieces with salt, pepper, and paprika.
- Sear the chicken for 3–4 minutes per side, until lightly browned. Remove and set aside.
2. Sauté the Vegetables
- In the same pot, add onions, garlic, carrots, potatoes, and celery. Sauté for 5 minutes until slightly softened.
- Stir in thyme, oregano, and bay leaf, cooking for 1 more minute.
3. Simmer the Stew
- Pour in the chicken broth and tomato paste, stirring well.
- Return the chicken to the pot and bring to a boil.
- Reduce heat to low, cover, and let simmer for 25–30 minutes, until vegetables are tender and chicken is cooked through.
- Stir in frozen peas (if using) and cook for 5 more minutes.
4. Thicken the Stew (Optional)
- If a thicker stew is desired, mix 2 tablespoons of flour with a bit of broth, then stir it back into the pot. Let it cook for 5 more minutes until thickened.
5. Serve & Enjoy
- Remove the bay leaf, garnish with fresh parsley, and serve warm with crusty bread or rice.
Notes
- Swap chicken thighs for chicken breasts or bone-in chicken for extra flavor.
- Add other veggies like mushrooms, green beans, or bell peppers for variety.
- Make it creamy by stirring in ½ cup heavy cream or coconut milk at the end.