This Chicken Stew is the perfect meal on a cold day. Hearty, thick, and delicious, you’ll love sitting down to a bowl of this stew.
This Chicken Stew is made with juicy chicken meat, tasty mushrooms, potatoes, carrots, and herbs, giving it a full flavor that is super tasty. With a cook time that is less than an hour, this can also make a great weeknight dinner option.
This stew is the ultimate comfort food. Thick and hot, it will warm you up during cold weather and fill you up when you’re looking for a hearty meal at the end of your day. I love this stew for dinner because it’s easy to put together and makes everyone at my table smile.
- Chicken. Dark meat is best in this recipe because it softens as it cooks. Chicken breast isn’t as good in this application because it tends to dry out as it cooks. So, stick to thigh and leg meat.
- Mushrooms. Baby bella or white button mushrooms work best here.
- Potatoes. Any kind would work: russet, red, Yukon gold, etc.
- Carrots. Full-sized carrots work best since baby carrots are too small and can get mushy as they cook.
- Onion. White, yellow, or red will work, according to your preference.
- Oil. Olive oil , grapeseed, and avocado make the healthiest options.
- Seasonings. Salt, pepper, bay leaves, and turmeric (optional).
- Flour. This is used to thicken the stew.
How to Make Chicken Stew
1. Add oil to the bottom of a large pot. Place it over medium-high heat and add the diced chicken thighs. Stir until the chicken is mostly cooked through.
2. Add the onions, stirring and cooking until translucent.
3. Then, add the mushrooms, continuing to stir for a few more minutes as they cook.
4. To the pot, add the potatoes, carrots, salt, pepper, bay leaves, and water. Make sure the ingredients are covered by the water and cook for 30 minutes on medium-low heat.
5. Mix together 2 tablespoons of water and 2 tablespoons of flour. Add it to the stew. Stir. Add the parsley and turmeric, if desired.
6. Once the stew is at the desired thickness, it is ready to serve.
Helpful Tips & Tricks
Use dark meat. Dark meat is best for this recipe because white meat, like chicken breasts, tend to dry out when they cook. Dark meat softens, giving this stew great texture and flavor.
Don’t skip mushrooms. Unless you really don’t like them, make sure you add the mushrooms. They add a lot of flavor and aroma to the stew that you wouldn’t want to lose out on.
Use turmeric. This ingredient, though optional, will give your Chicken Stew better color, as well as added health benefits.
Cut your vegetables large. When you chop your vegetables, make sure they are cut into large pieces so that they don’t get overly soft as the stew simmers.
How to Store and Reheat
When stored in a tightly-closed container, this stew can last in the refrigerator for 3 to 4 days. When you are ready to reheat it, heat it thoroughly in a microwave-safe dish or over the stovetop until it is at a gentle simmer.
Can You Freeze Chicken Stew?
Yes, Chicken Stew can be frozen, but I would suggest doing it in individual portions. Once you defrost it, it cannot be refrozen, so only take out what you plan to eat.
If you plan to freeze this stew, you may not want to add the potatoes because they will become grainy after being frozen (you can add them at the time of reheating). Make sure you also use flour as your thickener (not corn starch) because this will give it a better consistency after freezing.
How to Serve this Chicken Stew
This stew tastes great on its own, or if you want, you can ladle it over rice, quinoa, or vegetables. It tastes delicious whichever way you choose.
I hope you and your family love this chicken stew as much as we do. There’s nothing like hearty comfort food to warm you up and satisfy your hunger and taste buds. Be sure to share your pictures on Instagram with hashtag #Cooktoria. I love seeing what you prepare!
More tasty chicken recipes:
- Chicken and Cheese Dumpling Soup
- Chicken Rice Casserole
- Spinach Stuffed Chicken Breast
- Cabbage and Chicken
Video Tutorial: Chicken Stew
Chicken StewPrint Pin Rate
- 1 1/2 lbs. chicken thighs, boneless, skinless cut into small pieces
- 2 tbsp. olive oil
- 1 medium onion diced
- 8 oz. mushrooms sliced
- 3 medium carrots peeled and cubed
- 3 medium potatoes peeled and cubed
- 4 cups water or as needed
- 2 bay leaves
- 1 tsp. salt or to taste
- 1 tsp. pepper or to taste
- 1 tsp. turmeric powder optional
- 1/3 cup chopped parsley
For the Slurry
- 2 tbsp. water
- 2 tbsp. all-purpose flour
- Add oil to the bottom of a large pot. Place it over medium-high heat and add the diced chicken thighs. Stir until the chicken is mostly cooked through.
- Add the onions, stirring and cooking until translucent.
- Then, add the mushrooms, continuing to stir for a few more minutes as they cook.
- To the pot, add the potatoes, carrots, salt, pepper, bay leaves, and water. Make sure the ingredients are covered by the water and cook for 30 minutes on medium-low heat.
- Mix together 2 tablespoons of water and 2 tablespoons of flour. Add it to the stew. Stir. Add the parsley and turmeric, if desired.
- Once the stew is at the desired thickness, it is ready to serve.