One Pot Chicken Stew One Pot Chicken Stew

One Pot Chicken Stew

Terrific Trio

This easy and flavorful chicken stew is made in one pot with chicken thighs or breasts, potatoes, carrots, and onions with a rich and creamy sauce. It’s the perfect comfort food for any time of year!

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One Pot Chicken Stew

By Ashley Fehr

One Pot Chicken Stew

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

Heat oil in 4-quart Dutch oven or soup pot over medium-high heat.

Add chicken thighs and cook for 2 to 3 minutes per side, just until lightly browned. Remove from the pot and set aside.

Add the potatoes, carrots, celery and onion and cook for 5 to 6 minutes until beginning to soften.

Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook one minute.

Add 2 1/2 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.

Add the chicken thighs back to the pot, pressing them down into the liquid.

Cover and reduce heat to low. Simmer for 15 to 20 minutes, until potatoes and carrots are tender.

Remove chicken and shred.

Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.

Cook for 2 to 3 minutes until slightly thickened. Serve with fresh parsley if desired.

Step 1 out of 10

Heat oil in 4-quart Dutch oven or soup pot over medium-high heat.

Step 2 out of 10

Add chicken thighs and cook for 2 to 3 minutes per side, just until lightly browned. Remove from the pot and set aside.

Step 3 out of 10

Add the potatoes, carrots, celery and onion and cook for 5 to 6 minutes until beginning to soften.

Step 4 out of 10

Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook one minute.

Step 5 out of 10

Add 2 1/2 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.

Step 6 out of 10

Add the chicken thighs back to the pot, pressing them down into the liquid.

Step 7 out of 10

Cover and reduce heat to low. Simmer for 15 to 20 minutes, until potatoes and carrots are tender.

Step 8 out of 10

Remove chicken and shred.

Step 9 out of 10

Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.

Step 10 out of 10

Cook for 2 to 3 minutes until slightly thickened. Serve with fresh parsley if desired.

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