Chicken Stew is a delicious meal with chicken, potatoes and sweet potatoes, onions and carrots. It’s all simmered in a rich seasoned chicken broth until tender. It’s one of our all time favorite meals (along with beef stew)!

A recipe like this chicken stew is a meal unto itself… full of protein, healthy carbs and veggies. We serve it with a salad or Easy Homemade Buttermilk Biscuits to sop up anything left in the bowl. It’s true chicken soup perfection.

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Overhead shot of Chicken Stew in a pot

Chicken soups are truly the ultimate comfort food from Crock Pot Chicken Noodle Soup to belly warming Chicken Rice Soup. This easy chicken stew fits the bill perfectly.

How To Make Chicken Stew

This simple chicken stew recipe is fully loaded with tender chicken and vegetables simmered in a deliciously seasoned broth! I use thighs because they tend to hold up better to the simmering but breasts can work well in this recipe too!

Refer: 11 Healthy Sides to Pair With Your Sandwich | Coral's Blog – Food Blog – Cooking Guide

If you’re using chicken breasts, I would suggest browning the chunks and then adding in the last 20 minutes or so. If you have other veggies you love (root vegetables are especially great) add them in!

  1. Brown chicken at a high temp. No need to cook it through, you just want the caramelization and flavor.
  2. Soften onions/carrots/celery and add flour (to thicken a bit).
  3. Add broth, herbs and veggies. Homemade chicken stock or store bought work just fine.
  4. Simmer.

Crazy easy right? I add a bit of heavy cream at the end to make this chicken stew just a little bit creamy. You can skip the cream if you prefer or add extra if you’d like.

Ladle full of Chicken Stew

How To Thicken Chicken Stew

Sweet potatoes are a great addition to this hearty chicken stew recipe and they do soften quite a bit, this helps thicken it. The flour added at the beginning will thicken this chicken stew but you can certainly thicken it more if you’d like!

You can use a mixture of either cornstarch or flour with broth or water. I find cornstarch is less likely to be lumpy but flour tends to reheat/freeze better so the choice is yours! You can also add instant potatoes to thicken a little bit at a time.

White bowl full of Chicken Stew

How To Make a Slurry

See more: How To Make Whipped Cream Without Heavy Cream Or Gelatin

Combine 2 tablespoons flour with 1 cup of water or broth (I prefer broth) and shake very well. Pour the slurry a little at a time into the boiling chicken stew while stirring. Once your stew is thickened, allow it to boil for a couple of minutes.

You’ll want to make sure your flour mixture has no lumps before you add it, I use a shaker jar or mason jar and shake really well.

Can You Freeze Chicken Stew?

Chicken Stew can be frozen! If you plan on freezing it, I’d suggest using flour as a thickener (not cornstarch) as it will have a better consistency. I personally freeze in individual servings because they defrost faster and I can take out as many as I need to serve.

White pot full of Chicken Stew

More Chicken Soup Recipes You’ll Love

  • Crockpot Chicken Noodle Soup
  • Easy Chicken Taco Soup
  • Chicken Wild Rice Soup (no cream)
  • Chicken Barley Soup
  • Slow Cooker Chicken Enchilada Soup
  • Slow Cooker Chicken Pot Pie Soup

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Ladle full of Chicken Stew with a title

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