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.
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!
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.
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!
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!
Chicken Breasts – Cook them up your preferred way or use one of our recipes above. Once cooked, cut into bite-sized cubes.
Frozen Green Beans – We used about half the bag we had on hand. Fresh will also work if you have them!
Seasonings – We went with a simple blend of thyme, sage, and crushed red pepper flake.
Salt & Pepper
How to make Chicken Stew
If you haven’t already, chop up your fresh whole vegetables. No need to chop anything too fine.
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.
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.
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.
After letting that flour cook, add in your seasonings, salt, and pepper.
Mix those seasonings around before you start adding in the rest of your ingredients. Next up are our chicken and potatoes.
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.
Once you’ve let that cook, remove the lid and add in your green beans and your heavy cream.
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.
Whether you’re adding the slurry or not, continue letting your stew simmer on the stovetop- uncovered now. Should need another 10 minutes.
Once those 10 minutes are through, your stew is ready to eat. Ladle out a portion into your favorite bowl and enjoy!
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!
- 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
- 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.
Use Fresh Green Beans if you have them on hand
Other ingredients that would work: Tomatoes, Corn, Peas, Peppers, Mushrooms