Name: One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks; kosher salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 1 medium sweet onion, diced; 3 carrots, peeled and diced; 2 ribs celery, diced; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; ½ cup dry white wine; 2 ½ cups chicken stock; 4 sprigs fresh thyme; 2 bay leaves; 1 pound red potatoes, cut into 3/4-inch chunks; 2 tablespoons chopped fresh parsley leaves

Jump to Recipe · Leave a Review

One-Pot Creamy Chicken & Potato Stew is the ultimate comfort food! With tender chunks of chicken soaking up a rich, flavorful broth and hearty potatoes, this dish promises to wrap you in warmth. Whether you’re looking to soothe a cold day or gather the family for a cozy dinner, this stew is a hug in a bowl. You can easily adapt it to suit your cooking style, either whipping it up on the stovetop or letting it slowly come together in a slow cooker.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)

One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)

This recipe strikes the perfect balance between ease and indulgence. With just one pot, you’ll enjoy a deliciously creamy chicken stew without the hassle of multiple dishes. The combination of fresh vegetables, fragrant herbs, and perfectly cooked chicken creates a symphony of flavors that will make your taste buds dance. Plus, it’s budget-friendly, making it a fantastic choice for family meals or gatherings. Grab your apron – you’re going to love making this dish!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 20 minutes of prep!
Irresistible Flavor: Tender chicken, creamy texture, and a depth of flavor that’s oh-so-satisfying.
Eye-Catching Appeal: A colorful medley of veggies makes this stew as fun to look at as it is to eat!
Flexible Serving: Perfect for cozy weeknights, potlucks, or even casual dinner parties.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets!

Ingredients You’ll Need

2 pounds boneless, skinless chicken thighs: This cut is juicy and tender, ensuring your stew is rich and flavorful. If you prefer, you can substitute with chicken breast, though it may not be as moist.
Kosher salt and freshly ground black pepper: Essential for seasoning your chicken and vegetables to enhance their natural flavors.
2 tablespoons olive oil: Adds richness and helps to brown the chicken, giving it a delightful depth.
1 medium sweet onion, diced: Brings sweetness and a fragrant base to your stew, enhancing the overall deliciousness.
3 carrots, peeled and diced: Adds natural sweetness and vibrant color to the stew.
2 ribs celery, diced: A classic addition that rounds out the flavor profile with a refreshing crunch.
3 cloves garlic, minced: Infuses the dish with a warm, aromatic punch.
3 tablespoons all-purpose flour: Helps thicken the stew, creating a creamy texture. For a gluten-free option, use cornstarch instead.
1 tablespoon tomato paste: Boosts the umami flavor and adds a touch of acidity to balance the richness.
½ cup dry white wine: Introduces sharpness; you can replace it with additional chicken stock for a non-alcoholic version.
2 ½ cups chicken stock: The backbone of the stew, providing depth and moisture. Homemade stock is fantastic, but store-bought works well too.
4 sprigs fresh thyme: Adds a wonderful herbal note; if you don’t have fresh thyme, use 1 teaspoon dried thyme instead.
2 bay leaves: Imparts an earthy flavor during cooking. Be sure to remove them before serving!
1 pound red potatoes, cut into 3/4-inch chunks: They hold their shape well and are deliciously creamy when cooked.
2 tablespoons chopped fresh parsley leaves: For a fresh finish that brightens the stew.

How to Make One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)

Season Chicken: Start by seasoning the 2 pounds of boneless, skinless chicken thighs with 1 teaspoon kosher salt and ½ teaspoon black pepper. This step ensures that every bite of chicken is flavorful.

Brown the Chicken: Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add the seasoned chicken and let it cook for about 6-8 minutes, stirring occasionally until evenly browned. Set the chicken aside once done, as this browning adds a rich taste to the stew.

Sauté Vegetables: In the same pot, add 1 diced medium sweet onion, 3 diced carrots, and 2 diced ribs of celery. Cook for about 3-4 minutes, stirring occasionally until the veggies are tender and fragrant. This layer of flavor is essential for a hearty stew.

Add Garlic: Stir in 3 minced cloves of garlic and cook for just about 1 minute or until it becomes fragrant. The aroma is just the beginning of the deliciousness that will follow.

Incorporate Flour and Tomato Paste: Whisk in 3 tablespoons of all-purpose flour and 1 tablespoon of tomato paste, allowing them to cook together for about 1 minute until lightly browned. This step is crucial for creating a thick base.

Deglaze with Wine: Pour in ½ cup of dry white wine, scraping up any browned bits from the bottom of the pot. This technique not only lifts those tasty pieces but also adds extra flavor to the stew.

Add Stock and Chicken: Now, stir in 2 ½ cups of chicken stock, along with the reserved chicken, 4 sprigs of fresh thyme, and 2 bay leaves. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes until the chicken is very tender.

Add Potatoes: Gently stir in 1 pound of cut red potatoes and let them simmer until just tender and the stew has thickened, about 15 minutes. The potatoes will soak up all those fantastic flavors!

Finish Stew: Once the potatoes are tender, remove and discard the thyme sprigs and bay leaves. Stir in 2 tablespoons of chopped fresh parsley for a pop of freshness, then season the stew with additional salt and pepper to your taste.

Serve: Ladle the stew into bowls and enjoy your delicious creation immediately. The creaminess and flavor profile will make this one of your favorite go-to meals!

Storing & Reheating

Store any leftovers of your creamy chicken stew in an airtight container in the refrigerator for up to 4 days. If you’d like to keep it longer, you can freeze it in freezer-safe containers for up to 3 months. To reheat, microwave individual servings on high for about 2-3 minutes, or warm on the stovetop over medium heat until heated through. Just a note: freezing may change the texture slightly, but reheating with a quick stir or splash of stock can refresh it!

Chef’s Helpful Tips

Don’t rush the browning process! Take your time to ensure the chicken is browned well as it adds a delightful depth of flavor.
Always cut your veggies to uniform sizes so they cook evenly.
If you’re short on time, feel free to use rotisserie chicken to speed up the process – just add it in during the last 15 minutes of cooking.
For an extra creamy finish, consider stirring in a splash of cream right at the end before serving.
This stew is fantastic for meal prep, as the flavors deepen when fully chilled and reheated.

The One-Pot Creamy Chicken & Potato Stew is not just easy to make; it’s nourishing and incredibly comforting. With its rich flavor and heartwarming qualities, it’s the sort of dish that invites you to gather around the table. Feel free to experiment with the ingredients, adding in your favorite herbs or vegetables. This stew will quickly become a family favorite, and I can’t wait for you to enjoy it!

Recipe FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be substituted, though they tend to be a bit drier. If using breasts, be careful not to overcook them to maintain moisture.

How can I make this stew gluten-free?

To make this delicious stew gluten-free, substitute all-purpose flour with cornstarch. Simply mix cornstarch with a bit of cold water to create a slurry and stir it in during the final steps to thicken the stew.

Can I add other vegetables to the stew?

Definitely! Feel free to add in your favorites such as peas, green beans, or even corn. Just adjust the cooking time accordingly to ensure everything is tender.

How long does this stew keep in the fridge?

This creamy chicken stew will last in the refrigerator for up to 4 days. Enjoy it for a quick lunch or dinner throughout the week!

More One Pot Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 1 hour 50 minutes
Yield: 8 servings 1x
Category: One Pot
Method: Stovetop
Cuisine: American

Print Recipe

Description

This One-Pot Creamy Chicken & Potato Stew is a delightful combination of tender chicken, fresh veggies, and creamy goodness. Perfect for a quick dinner or a comforting meal at home!

Ingredients

Scale

2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 medium sweet onion, diced
3 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 tablespoon tomato paste
½ cup dry white wine
2 ½ cups chicken stock
4 sprigs fresh thyme
2 bay leaves
1 pound red potatoes, cut into 3/4-inch chunks
2 tablespoons chopped fresh parsley leaves

Cook Mode Prevent your screen from going dark

Instructions

Season chicken with salt and pepper.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Cook the chicken in batches, stirring occasionally, until evenly browned, about 6-8 minutes. Set aside.
Add onion, carrots, and celery, cooking until tender, about 3-4 minutes.
Stir in garlic and cook until fragrant, about 1 minute.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Add wine, scraping any browned bits from the pot's bottom.
Pour in chicken stock, thyme, bay leaves, and the reserved chicken. Bring to a boil, then reduce heat and simmer until chicken is very tender, about 20 minutes.
Add potatoes and simmer until just tender and stew has thickened, about 15 minutes. Remove thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper to taste.
Serve immediately.