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.
Video Tutorial: Chicken Stew
What goes in Chicken Stew
- 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 the 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 breast, tends to dry out when they cook. Dark meat softens, giving this stew great texture and flavor. Here is a useful article: White Meat vs. Dark Meat Chicken: What's the Difference?
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.
Chicken Stew FAQs
- What is a good substitute for flour? Potato starch or corn starch can be used to make a slurry.
- How to thicken chicken stew without flour or cornstarch? You can remove some of the potatoes and mash them, then return to the stew. Cook the stew a little longer.
- How to make this chicken stew spicy? Add about ¼-1/2 teaspoon of red pepper flakes in Step 2.
- What vegetables to use in Chicken Stew? Besides the ones I already use, you may add zucchini, green beans, peas, corn, okra, or broccoli.
- How do I make my chicken stew thicker? You can add a bit more flour, or cook it a little longer with the lid off.
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.
More tasty chicken recipes:
- Chicken and Cheese Dumpling Soup
- Chicken Rice Casserole
- Spinach Stuffed Chicken Breast
- Cabbage and Chicken
- 1 ½ 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
- ⅓ 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.
This was delicious. Only thing I changed was chicken broth instead of water Andi added 1 jalapeño and garlic powder.
Tania Sheff says
Perfect! Thanks, Dana!
I kept all the original ingredients but added turnip, parsnip, sage, rosemary, and chicken stock. Amazing, never had anything like it! Definitely a new favorite.
Tania Sheff says
Thank you so much, Jean!
Dianne Jackson says
This stew was delicious! Instead of water I used a container of chicken bone broth and added a teaspoon of thyme. Very nutritious and flavorful! Can’t wait to make it again!
Tania Sheff says
Awesome! I am glad you liked it, Dianne!
Nicholas Parkes says
Thanks this matched my pantry and fridge and taste good. Used chicken stock though, and a bit of celery, rosemary and butter beans. Served with a littl bit of sour dough for the sauce
Tania Sheff says
YUM! Thanks, Nicholas!
AMANDA LANE SIMPSON says
Delicious! Instead of water I used 3 cups veggie broth and 1 cup chicken broth.
Super tasty, thanks for another yummy recipe!
Tania Sheff says
Thank you so much, Amanda!