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This cozy, one-pot chicken stew brings together tender chicken, root vegetables, and a rich broth for a hearty, slow-cooked comfort food that’s easy enough for a busy weeknight and special enough for Sunday dinner.
I’ve been sharing recipes for over 20 years, and this chicken stew stands out as one I always turn to when I crave a real hug in a bowl. It’s seasonal without feeling stuck in winter—swap in summer veggies like zucchini when the weather warms up—and it’s healthful too, packing lean protein, fiber-rich potatoes and carrots, and a light broth that won’t weigh you down. When my grandkids come over, the aroma bubbling through the house draws them straight to the kitchen. There’s something about slow-cooked chicken, aromatic herbs, and tender veggies that just plain feels like home.
This stew is special because it combines classic French-style cooking—think mirepoix and deglazing—with down-home American comfort flavors. Plus, cooking everything in one pot means fewer dishes and more time for laughter around the table. I lean on fresh thyme and a splash of lemon juice at the end to brighten the flavors, but if you’re in a hurry, you can use dried herbs with almost the same effect. Here’s why this recipe might become your go-to family meal.
Why You’ll Love This Chicken Stew
- One pot, minimal cleanup—dish soap stays in the cabinet longer
- Slow-cooked depth in just over an hour—no babysitting needed
- Hearty family meal that doubles as next-day lunch (hello, leftovers!)
- Flexible veg mix adapts to what’s in your garden or fridge
- Lean protein meets fiber-packed potatoes and carrots—balanced nutrition
- Ideal comfort food for chilly nights or laid-back Sunday dinners
- Easy tweaks for gluten-free or dairy-free diets
- Crisp ribbon of parsley or thyme sprigs adds a restaurant-worthy touch
Ingredients
• 2 pounds bone-in, skin-on chicken thighs (or boneless breasts for less fat)
• 1 large yellow onion, diced (Vidalia onions work beautifully)
• 3 carrots, peeled and cut into 1-inch pieces (rainbow carrots add color)
• 2 celery stalks, sliced diagonally
• 4 garlic cloves, minced (fresh is best)
• 2 medium Yukon Gold potatoes, cubed (swap sweet potatoes for a twist)
• 6 cups low-sodium chicken broth (homemade or store-bought)
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
• 2 bay leaves
• 1 teaspoon smoked paprika (optional for warmth)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil, divided
• Splash of fresh lemon juice
• Handful of chopped parsley, for garnish
Ingredients Tips:
– Chicken Thighs vs. Breasts: Thighs stay juicy and add richness; breasts cook faster.
– Mirepoix Prep: Uniform dice on onions, carrots, and celery ensures even cooking.
– Broth Choice: Use organic, low-sodium broth and adjust seasoning at the end.
Directions
- Sear the Chicken
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Season chicken with salt, pepper, and paprika. When oil shimmers, add thighs skin-side down. Sear until golden, about 5 minutes; flip and brown 3 more minutes. Transfer to a plate. - Sweat the Veggies
Lower heat to medium; add remaining oil. Stir in onion, carrot, and celery; cook 4 minutes until onions turn translucent. Add garlic and thyme; stir 30 seconds until fragrant. - Deglaze and Simmer
Pour in 1 cup broth, scraping up browned bits with a wooden spoon—that’s pure flavor. Add potatoes, bay leaves, and the rest of the broth. Nestle chicken back in, skin-side up, and bring to a gentle simmer. - Slow-Cook to Perfection
Cover, reduce heat to low, and simmer 30–40 minutes until chicken is tender and veggies are soft but intact. Resist stirring too much—this keeps veggies from turning to mush. - Finish and Serve
Remove bay leaves. Transfer chicken to a board; shred or chop, discarding bones and skin if used. Return chicken to pot, stir in lemon juice, taste for salt and pepper. Ladle into bowls and top with parsley.
Servings & Timing
Makes: 6 hearty servings
Prep Time: 20 minutes (the chopping is almost meditative)
Cook Time: 40 minutes simmering
Total Time: About 1 hour
Variations
• Add 1 cup chopped mushrooms for earthy depth.
• Swap potatoes for sweet potatoes and toss in kale at the end.
• Stir in a tablespoon of tomato paste for extra color.
• Use ground chicken sausage instead of thighs for a spicy twist.
• Thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
• For a Mediterranean feel, stir in olives and feta before serving.
Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in heavy-duty bags for up to 3 months.
Reheat: Warm on the stove over low heat, adding broth if needed; microwave on medium power, stirring halfway.
Make-Ahead: Prepare through step 4, cool, cover, and refrigerate overnight—add chicken and lemon juice just before serving.
Notes
• Stirring too often can make veggies break down; let them simmer undisturbed.
• For a creamier broth, blend half the stew and mix back in.
• Fresh herbs add brightness; dried ones are fine in a pinch.
• Toss in frozen peas or corn in the last 5 minutes for color and texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes—just reduce simmer time by about 10 minutes so they don’t dry out.
How do I thicken this stew?
Whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into simmering stew.
Can I make this in a slow cooker?
Absolutely—brown chicken and veggies first, then transfer everything to the slow cooker and cook on low for 4–6 hours.
Is this recipe gluten-free?
It is, as long as you use gluten-free broth and thicken with cornstarch or arrowroot.
What veggies work best?
Potatoes, carrots, and celery are classic, but green beans, zucchini, or bell peppers work too—add them in the last 15 minutes.
How do I reduce sodium?
Pick a low-sodium broth and skip extra salt until you taste at the end.
What’s the best way to reheat leftovers?
Gently warm on the stove with a splash of broth, or microwave on medium power, stirring halfway.
Conclusion
This chicken stew delivers all the cozy, delicious flavors you crave—tender chicken, hearty veggies, and a soothing broth that feels like a warm hug. Give it a try and let me know how you customized it in the comments below. If you’re hungry for more one-pot meals, you might enjoy my chicken pot pie soup or classic beef bourguignon next!
Chicken Stew
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1 large yellow onion diced
- 3 carrots carrots peeled and cut into 1-inch pieces
- 2 celery stalks celery stalks sliced diagonally
- 4 cloves garlic minced
- 2 medium Yukon Gold potatoes cubed
- 6 cups low-sodium chicken broth homemade or store-bought
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 2 bay leaves bay leaves
- 1 teaspoon smoked paprika optional for warmth
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons olive oil divided
- Splash of fresh lemon juice
- Handful of chopped parsley for garnish
Instructions
- Heat olive oil in a Dutch oven, season chicken, and sear until golden. Transfer to a plate.
- Cook onion, carrot, and celery until onions turn translucent. Add garlic and thyme.
- Deglaze with broth, add potatoes, bay leaves, and nestle chicken back in. Simmer gently.
- Cover and simmer until chicken is tender and veggies are soft but intact. Avoid stirring too much.
- Remove bay leaves, shred or chop chicken, return to pot, stir in lemon juice, taste and adjust seasoning. Ladle into bowls and garnish with parsley.
