Chicken Stew

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Creamy Chicken Stew is a great weeknight dinner recipe that’s warm, filling, and easy to make. This dish is so delicious & comforting!

Nothing gets the stomach rumbling like a delicious pot of stew on the stovetop! Our Chicken Stew recipe is loaded with poultry and all sorts of filling veggies, making it a great weeknight dinner.

Chicken Stew in pot

Creamy Chicken Stew

Stew is on the menu tonight! Soups and stews are an excellent economical way to make weeknight dinners. Between the various add-ins, fillings, and creamy broths, you get a very filling meal. Stews also keep exceptionally well in the fridge or freezer, meaning you can put any leftovers to good use!

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Closeup of Chicken Stew

Our Creamy Chicken Stew is just another one of these delicious recipes. We added in tons of filling veggies like carrots, onions, and celery- don’t forget potatoes! This all cooks up surprisingly quick too- if you have all your ingredients ready, you could have this soup ready within an hour.

Ladle of Chicken Stew

The biggest plus to this hearty chicken stew recipe is the different directions you could take it in. Using frozen or pre-cooked ingredients, you could easily cut down on that cook time. There are also tons of other veggies you could add to your own stew. Once it all cooked up, we think this stew would pair well with some crackers or some nice, crusty bread. Follow along with our recipe for how to cook Chicken Stew- hope you enjoy it!

Text on image Chicken Stew

Chicken Breast Recipes you can use for this Stew

  • Our easy Baked Chicken Breast recipe is great served up as a meal or used in recipes like our stew. Prepared with a simple spice mix, you can have this chicken cooked within the hour!
  • Air Fryer Chicken Breasts are a crispy and healthy option for this stew as well! Your chicken breasts will stay moist and juicy when made in this popular kitchen gadget.
  • Instead of buying a pre-cooked bird from the grocery, make one easily at home! Our Slow Cooker Rotisserie Chicken tastes way better than store-bought and is surprisingly easy to make. After a bit of careful prep, the slow cooker does most of the work for you!

Text on image Chicken Stew

Stew Ingredients

  • Chicken Breasts – Cook them up your preferred way or use one of our recipes above. Once cooked, cut into bite-sized cubes.
  • Chicken Broth
  • Potatoes
  • Carrots
  • Onion
  • Celery
  • Minced Garlic
  • Frozen Green Beans – We used about half the bag we had on hand. Fresh will also work if you have them!
  • Flour
  • Heavy Cream
  • Seasonings – We went with a simple blend of thyme, sage, and crushed red pepper flake.
  • Salt & Pepper
Feel free to add in any other veggies you might want in your stew. Options include:
  • Tomatoes
  • Corn
  • Peas
  • Bell Peppers
  • Mushrooms

Ingredients for vegetable stew with chicken

How to make Chicken Stew

If you haven’t already, chop up your fresh whole vegetables. No need to chop anything too fine.

Veggies diced on cutting board

If using uncooked chicken, now would be a great time to brown it for a bit of extra flavor. Cook your chicken chunks in a tablespoon of oil in the bottom of a large pot or dutch oven- no need to worry about it getting cooked through yet. Once browned, remove from the pot and set aside.

Chicken cooking in Dutch oven

Cook up your veggies next- the carrots, onion, and celery. Let them cook in the leftover oil on medium heat for around 3 minutes or until the onions have softened up.

Veggies cooking in Dutch oven

Once those have softened up, we’re going to add in some flour. Toss the flour in, mix it around, and allow to cook for another 2 minutes.

Flour added to veggies

After letting that flour cook, add in your seasonings, salt, and pepper.

Spices added to veggies in pot

Mix those seasonings around before you start adding in the rest of your ingredients. Next up are our chicken and potatoes.

Potatoes and chicken added to pot

Now we can add in our broth and bring the whole mixture up to a boil. Once it reaches a boil, bring the heat down until your stew reaches a simmer and let cook, covered, for 30 minutes.

Stock added to pot

Once you’ve let that cook, remove the lid and add in your green beans and your heavy cream.

Cream and green beans added to stew

If your stew is looking thinner than you’d like, then you can mix a cornstarch and water slurry to help thicken it up. Add it slowly until your stew reaches your desired consistency.

Cornstarch slurry

Whether you’re adding the slurry or not, continue letting your stew simmer on the stovetop- uncovered now. Should need another 10 minutes.

Cooked chicken stew in pot

Once those 10 minutes are through, your stew is ready to eat. Ladle out a portion into your favorite bowl and enjoy!

Chicken stew in a ladle

Stew Tips

  • Instead of cooking some chicken up, you could easily substitute a rotisserie chicken into this recipe. This might help you get your stew made quicker!
  • An easy way to speed this recipe up is to use frozen veggies or potatoes. Subbing those in will cut down the cooking time.
  • This Chicken Stew can be frozen for storage. For best taste, we’d recommend reheating and eating your stew within 4-6 months of freezing. If kept in the fridge, it will last about 3-4 days so enjoy it sooner rather than later!

Chicken stew in bowl

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Chicken Stew

Creamy Chicken Stew is a great weeknight dinner recipe that's warm, filling, and easy to make. This dish is so delicious & comforting!
Prep: 15 minutes
Cook: 40 minutes
Servings: 6

Ingredients 

  • 2 Boneless Skinless Chicken Breasts about 1 1/2 pounds, diced
  • 1 tbsp Vegetable Oil
  • 2 Carrots, diced
  • 1 small Onion, diced
  • 2 stalk Celery, diced
  • 2 medium Potatoes peeled and diced
  • 4 tbsp Flour
  • 1 tsp Minced Garlic
  • 1/2 tsp Thyme
  • 1/4 tsp Sage
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/8 tsp Red Pepper Flake
  • 4 cup Chicken Broth
  • 5 oz frozen Green Beans
  • 1/4 cup Heavy Cream

Instructions 

  • Add oil to a large pot or dutch oven over medium high heat.
  • Cook chicken cubes until browned.
  • Remove from pot and set aside.
  • Cook onion, carrot and celery in remaining oil onions soften up, about 3 minutes.
  • Toss the flour in, mix it around, and allow to cook for another 2 minutes.
  • Add salt, pepper, garlic, thyme, sage and red pepper flakes.
  • Add back potatoes and the browned chicken.
  • Add in the broth and bring to a boil.
  • Reduce heat, cover and simmer for 30 minutes.
  • Remove lid and add in green beans and heavy cream.
  • If sauce isn't thick enough, in a small bowl combine 2 tablespoons of cornstarch and 2 tablespoons of cold water and mix to create a slurry.
  • Add slurry and sir to combine.
  • Cook 10 more minutes.

Notes

Make it quicker with a Rotisserie Chicken
Use Fresh Green Beans if you have them on hand
Other ingredients that would work: Tomatoes, Corn, Peas, Peppers, Mushrooms

Nutrition

Calories: 289kcal, Carbohydrates: 23g, Protein: 28g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 86mg, Sodium: 828mg, Potassium: 993mg, Fiber: 3g, Sugar: 3g, Vitamin A: 3752IU, Vitamin C: 32mg, Calcium: 50mg, Iron: 2mg
Like this recipe? Rate and comment below!

Long pin collage with text banner Chicken Stew Creamy and Comforting

Long pin collage with text banner Chicken Stew Creamy and Comforting

About Jen Lunsford

A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

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