This cozy and delicious One Pot Chicken Stew is perfect comfort food. It’s made with plenty of herbs, chicken, and tender potatoes. Plus, everything comes together in one pot.
Cozy and Delicious One Pot Chicken Stew
A hearty stew is one of my favorite comfort meals because they’re relatively easy to make, come together in one pot, and don’t require a lot of hands on cooking time. My favorite beef stew recipe is a favorite around here for Sunday dinner.
This cozy and delicious one pot Chicken Stew is a new comfort food favorite that checks all the right boxes. It’s packed with protein and veggies, which makes it nice and hearty, plus, it comes together in just one pot or the slow cooker!
One Pot Chicken Stew Video
Ingredients You’ll Need
Chicken Thighs: because this stew is simmered for around an hour, you want to use a cut of chicken that won’t get tough while cooking. Boneless skinless chicken thighs are the best choice because they stay juicy and tender even after simmering.
Arrowroot Starch: to thicken the stew a bit we’re using arrowroot starch which is a grain free thickener similar to cornstarch.
Balsamic Vinegar: a little bit of balsamic vinegar deglazes the pan and adds some tremendous flavor to the stew.
Veggies: you’ll need a combination of onion, gold potatoes, carrots, celery, and green peas.
Herbs: you’ll need dried rosemary, thyme, and bay leaves to simmer in the stew and add plenty of flavor. Once the chicken stew is ready to serve, you’ll finish it off with fresh parsley and chives.
Chicken Broth: I like to use low-sodium chicken broth when making soups and stews so that I can better control the amount of salt in the dish.
Milk: to finish of the stew you’ll add a bit of milk add the end. I used whole milk but I’ve included some substitutions below.
Ingredient Substitutions
- Arrowroot Starch – you can toss the chicken in a bit of all purpose flour before browning instead of arrowroot starch if you prefer.
- Chicken Broth – sub the chicken broth for vegetable broth if you prefer.
- Milk – need to keep this recipe dairy free? swap out the whole milk for canned coconut milk instead.
Helpful Kitchen Tools
How to Make This Chicken Stew Recipe
Step One: Toss the chicken thighs in the arrowroot starch, salt, and pepper until completely coated.
Step Two: Heat a heavy bottomed pot over medium high heat. Once hot, add in the olive oil. Next add in the chicken pieces. Cook the for four to six minutes on each side until browned.
Step Three: Once all of the chicken is brown remove it from the pot. Lower the heat and then add the balsamic vinegar to deglaze the pot. Use a wooden spoon to scrape any of the brown bits off the bottom and sides of the pot.
Step Four: Next, add the garlic, onion, celery, and dried herbs to the pot. Cook for another 3-5 minutes, until they become fragrant.
Step Five: Next add the potatoes, carrots, and chicken and stir until well combined. Lastly, add the chicken broth.
Step Six: Bring the stew to a rolling boil and then reduce the heat to a simmer. Let the stew simmer, covered, for 45-60 minutes or until the potatoes are fork tender.
Step Seven: Lastly, stir in the milk and frozen peas and let simmer for another five minutes until they are warmed through. Season with additional salt and pepper to taste. Garnish with fresh herbs (chives and parsley). Serve and enjoy!
How to Make Chicken Stew in the Slow Cooker
Yes! You can easily make this chicken stew in the slow cooker if you prefer.
- Start by browning the chicken in a large skillet and then deglazing the pan with balsamic vinegar.
- Next, add the onion, celery, garlic, and herbs and sauté for a few minutes until fragrant.
- Transfer the chicken and veggies to the base of your slow cooker and then add potatoes, carrots, and chicken broth. Cook on high for 4-5 hours or until the chicken and potatoes are tender.
- Finish the stew by adding the milk and frozen peas. Let cook for an additional 15-20 minutes until the peas are warmed through. Season to taste and serve!
How to Store
You can store the chicken stew in an air-tight container in the fridge for three to five days.
Can You Freeze Chicken Stew
Yes! To freeze the stew, first let it come to a complete cool. Once cool, transfer to a freezer safe storage container. You can freeze the stew for up to three months.
To reheat: Let the chicken stew thaw in the fridge and then reheat on the stove top.
More Comfort Food Recipes
- The Best Whole Roasted Chicken
- Short Rib Ragu
- Creamy Braised Short Ribs
- Cheesy Green Chicken Enchiladas
- Homemade Turkey Lasagna
- Healthy Beef Stew
I hope you give this Creamy Chicken Stew a try! It’s hearty, comforting, and so easy to make.Â
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Print
Creamy Chicken Stew
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 1x
- Category: dinner
- Method: stovetop
- Cuisine: american
- Diet: Gluten Free
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 1x
- Category: dinner
- Method: stovetop
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 1/4 cup arrowroot starch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds boneless skinless chicken thighs (excess fat removed, cut into 1 inch chunks)
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large yellow onion, diced
- 1 pound Yukon gold potatoes, diced
- 3 large carrots, peeled and sliced
- 3 stalks celery, chopped
- 2 dried bay leaves
- 2 1/2 cups chicken broth (plus 1/2 cup more if needed)
- 1 cup whole milk
- 1 cup frozen peas
- fresh parsley, for garnish
- fresh chives, for garnish
Method
- Toss the chicken thighs in the arrowroot starch, salt, and pepper until completely coated.
- Heat a heavy bottomed pot over medium high heat. Once hot, add in the olive oil. Next add in the chicken pieces. Cook the for four to six minutes on each side until browned.
- Once all of the chicken is brown remove it from the pot. Lower the heat and then add the balsamic vinegar to deglaze the pot. Use a wooden spoon to scrape any of the brown bits off the bottom and sides of the pot.
- Next, add the garlic, onion, celery, and dried herbs to the pot. Cook for another 3-5 minutes, until they become fragrant.
- Next add the potatoes, carrots, and chicken and stir until well combined. Lastly, add the chicken broth.
- Bring the stew to a rolling boil and then reduce the heat to a simmer. Let the stew simmer, covered, for 45-60 minutes, until the potatoes are fork tender.
- Lastly, stir in the milk and frozen peas and let simmer for another five minutes until they are warmed through. Season with additional salt and pepper to taste. Garnish with fresh herbs (chives and parsley). Serve and enjoy!
