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!

Recipe Notes

  • Build flavor from the start: Sautéing the onions, garlic, and chicken first creates a deeper flavor base for this one pot chicken stew. Don’t rush this step — browning adds richness.

  • Cut ingredients evenly: Uniformly sized potatoes and vegetables ensure everything cooks evenly and finishes at the same time.

  • Adjust thickness easily: For a thicker one pot chicken stew, mash a few potatoes directly in the pot or let the stew simmer uncovered for a few extra minutes. For a thinner, brothier stew, add a splash of chicken broth.

  • Use what you have: This recipe is very versatile. Carrots, celery, peas, green beans, corn, or mushrooms all work beautifully. It’s a great way to use up vegetables in your fridge.

  • Swap the protein: Boneless chicken thighs add extra richness, while chicken breast keeps it lighter. You can also use leftover cooked chicken and add it during the final simmer.

  • Season at the end: Taste before serving and adjust salt, pepper, or fresh herbs to brighten the finished stew.

  • Low and slow for tenderness: Simmer gently rather than boiling to keep the chicken tender and prevent it from becoming tough.

  • Make ahead friendly: This one pot chicken stew tastes even better the next day as the flavors develop.

  • Storage: Store in an airtight container in the refrigerator for up to 4 days.

  • Freezer tip: Cool completely before freezing. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Prep
15 mins
Cook
40 mins
Serves
4
Ingredients
15
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Equipment

  • Dutch oven
  • Whisk

Ingredients

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  • 2 Tbsp canola oil
  • 6 boneless, skinless chicken thighs
  • 3/4 lb Little Trios™ Little Potatoes, quartered
  • 2 large carrots, peeled and sliced
  • 2 ribs celery, sliced
  • 1/2 medium onion, finely diced
  • 1 tsp garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 3 cups low sodium chicken broth, divided
  • 2 Tbsp corn starch
  • (For garnish) fresh parsley

Instructions

  • Step 1

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

  • Step 2

    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

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

  • Step 4

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

  • Step 5

    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

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

  • Step 7

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

  • Step 8

    Remove chicken and shred.

  • Step 9

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

  • Step 10

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