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Chicken Stew Recipe
Warm up your weeknight with this cozy Chicken Stew Recipe that simmers in one pot for a homemade, hearty meal bursting with flavor.
Full Recipe Introduction
This chicken stew is my go-to comfort food when the temperatures dip or when I just need a hug in a bowl. It’s a blend of tender chicken chunks, colorful veggies, and a rich broth that tastes like you’ve been stirring it for hours—even if you’re using your slow cooker. What makes it unique? I add a splash of apple cider vinegar and a sprinkle of smoky paprika, giving it a subtle tang and depth you won’t find in many store-bought mixes. Plus, this recipe feels both light and satisfying—perfect for family dinners or meal prep. Honestly, I usually serve it on Sundays when my family gathers around the kitchen island, mugs of crusty bread at the ready.
Why You’ll Love This Recipe
- Ready in one pot—minimal cleanup, maximum comfort
- Uses pantry staples and fresh veggies for budget-friendly cooking
- Slow Cooker or stovetop options to fit your schedule
- Naturally gluten-free and easy to tweak for dairy-free diets
- Balanced nutrition: lean protein, fiber-rich vegetables
- Cozy, warming spices for those chilly nights
- Perfect for family dinner or batch-cooking lunches
- Leftovers reheat beautifully—no soggy veggies here!
Ingredients
• 2 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• 1 large yellow onion, chopped (Vidalia for sweetness)
• 3 carrots, peeled and sliced into rounds
• 2 celery stalks, diagonally sliced
• 4 cloves garlic, minced
• 1 pound baby potatoes, halved (Yukon Gold for creamy texture)
• 4 cups low-sodium chicken broth (Swanson or homemade)
• 1 cup water or dry white wine
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon dried thyme (or 2 sprigs fresh)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or unsalted butter
• 2 tablespoons chopped fresh parsley, for garnish
(Tip: Use free-range chicken for better flavor; if you only have breasts, add 5 extra minutes of simmer time so they stay juicy.)
Directions
- Heat your Dutch oven (I swear by my Le Creuset) over medium heat. Add olive oil, then onions and carrots. Sauté 5 minutes until onions are translucent and carrots just start to soften.
Tip: Stir occasionally—caramelizing those onions seals in sweetness. - Toss in garlic and celery. Cook for 1 minute until fragrant.
- Push veggies to the side, increase heat slightly, add chicken in a single layer. Season with salt, pepper, paprika, and thyme. Sear 2–3 minutes per side until golden.
Pro tip: Don’t overcrowd the pan—work in batches if needed. - Stir in tomato paste and apple cider vinegar. Stir to coat everything evenly.
- Pour in broth and water (or wine). Add potatoes and bay leaf. Bring to a gentle simmer.
- Reduce heat to low, cover, and let stew cook 30–35 minutes, stirring once midway. Chicken should reach 165°F internally and veggies be fork-tender.
Shortcut: Transfer everything to a slow cooker on low for 4–5 hours, or high for 2–3 hours. - Remove bay leaf, taste, and adjust seasoning. Sprinkle parsley on top before serving.
Servings & Timing
Yield: 6 cozy bowls
Prep Time: 20 minutes (chopping counted!)
Cook Time: 35 minutes stovetop (or 4 hours slow cooker low)
Total Time: 55 minutes stovetop—or set it and forget it for picky schedules
Variations
• Italian Twist: Swap thyme for rosemary, add a splash of white wine, finish with Parmesan.
• Curry Comfort: Stir in 1 tablespoon curry powder and coconut milk instead of broth.
• Veggie-Packed: Add zucchini and bell peppers in the last 15 minutes.
• Paleo-Friendly: Skip potatoes; add extra carrots and mushrooms.
• Spicy Kick: Mix in red pepper flakes or a dash of hot sauce.
• Slow-Carb: Replace potatoes with diced turnips or cauliflower florets.
Storage & Reheating
Store in airtight containers in the fridge for up to 4 days; freeze up to 3 months. To reheat, gently warm on the stovetop over low heat, adding a splash of broth if it feels thick. Thaw overnight in the fridge before reheating. Make-ahead meals shine here—stew flavors deepen when chilled.
Notes
• When testing this chicken stew, I learned that resting it for at least 15 minutes off heat helps flavors marry and the broth thicken.
• If broth tastes flat, a tiny pinch of sugar or a squeeze of lemon juice brightens it nicely.
• For extra body, whisk 1 tablespoon cornstarch with cold water and stir into simmering stew.
• Texture tip: Remove chicken, shred it, and return it to the pot for a silky mouthfeel.
FAQs
Q: Can I use frozen chicken?
A: Yes—just add 15–20 minutes to cooking time and ensure it reaches 165°F.
Q: Is this recipe freezer-safe?
A: Absolutely. Freeze in individual portions for quick lunches or dinners.
Q: What’s the best way to thicken the stew?
A: A cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) stirred in at the end works wonders.
Q: Can I make this in an Instant Pot?
A: Sure! Use the sauté function for steps 1–4, then pressure-cook on high for 10 minutes with natural release.
Q: How can I make it dairy-free?
A: Skip butter and use olive oil; everything else is naturally dairy-free.
Q: My vegetables turned mushy—why?
A: They likely overcooked; reduce simmer time by 5–10 minutes or cut veggies into larger chunks.
Q: Can I swap potatoes for rice?
A: Yes—serve stew over cooked rice or stir in pre-cooked grains in the last 5 minutes of simmering.
Q: How do I adjust salt if using store-bought broth?
A: Taste before seasoning; if the broth is salty, cut added salt in half.
Conclusion
This Chicken Stew Recipe is the perfect one pot dish for a nourishing, homemade meal you can trust. It’s flexible, forgiving, and cozy enough to make any night a family dinner to remember. You know what? I’d love to hear how your stew turns out—drop a comment below or tag me on Instagram. And if you’re craving more, check out my Slow Cooker Beef Stew or Vegan Chili for another round of comfort cooking!
Chicken Stew Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 large yellow onion, chopped (Vidalia for sweetness)
- 4 cloves garlic, minced
- 1 pound baby potatoes, halved (Yukon Gold for creamy texture)
- 4 cups low-sodium chicken broth
- 1 cup water or dry white wine
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried thyme (or 2 sprigs fresh)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or unsalted butter
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat your Dutch oven over medium heat. Add olive oil, onions, and carrots. Sauté until onions are translucent and carrots just start to soften.
- Add garlic and celery, cook until fragrant.
- Increase heat slightly, add chicken in a single layer. Season with salt, pepper, paprika, and thyme. Sear until golden.
- Stir in tomato paste and apple cider vinegar. Stir to coat everything evenly.
- Pour in broth and water (or wine). Add potatoes and bay leaf. Bring to a gentle simmer.
- Cover and let stew cook, stirring occasionally, until chicken is cooked through and veggies are tender.
- Remove bay leaf, taste and adjust seasoning as needed. Sprinkle with parsley before serving.
