One Pot Chicken Stew
This post may contain affiliate links. Please see our privacy policy for details.
So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.
This bowl of chicken stew is a much needed hug-in-a-bowl. A bowl so hearty, so cozy, so darn comforting. And it’s just what you need on a chilly, cold brisk night.
Loaded with the most tender chunks of chicken (thank you, chicken thighs), red potatoes and veggies. All we need is a vessel for dipping. Some crusty bread, biscuits, or even some cornbread. Take your pick.
![](jpg/one-pot-chicken-stew220905_dd_one-pot-chx-stew_138-200x200.jpg)
One Pot Chicken Stew
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 medium sweet onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, 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
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add chicken to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
- Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
- Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
- Serve immediately.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I make this on a regular basis, so lovely, thighs instead of breast, give this real flavour, I half it at the potatoe stage as I’m on low carbs, so easy to do, I add a little bit of brown rice, fabulous both finished at the same time, my hubby really enjoys this.  Thankyou so much for this recipe.
I made this last night for dinner, with cornbread. We loved it- followed the directions exactly as written and it was so delish! Fresh thyme, chunky veggies and meat, broth was creamy and silky…it’s going on rotation!Â
Made this tonight. It was great!!!!!!! I added red bell pepper because I had it. Thank you!!!!!
Made this tonight for dinner and it was delicious! The only ingredient I didn’t have on hand was the potatoes, so I served it over rice instead.
So very tasty and a great way to use up the veggies in the fridge.
This made a very delicious stew! I made it almost exactly as written, except for substituting 1/2 cup of chicken broth for the wine. I also needed to add about a half cup of broth near the end. Still, this recipe is a keeper! Everyone loved it. Thanks again, Chungah & team.
This is a beautiful dish!  Perfect for a chilly fall night. The only things I tweaked were to use 2 teaspoons of dried thyme instead of 4 sprigs of fresh, and I did add about another half to 3/4 cup more broth as others suggested  because I added a little more chicken and potatoes than the recipe called for. But everything else was in strict accordance with the recipe and it was absolutely wonderful!!  I can’t wait to make it again!Â
Did you cover this?
This stew was delicious. Everyone enjoyed it. Easy to make.Â
Excellent recipe, definitely a keeper! So flavorful and simply delicious. I did add one extra cup of chicken broth and the consistency was perfect.
Super tasty and hearty. We modified to use the Instant Pot, cooking the chicken and vegetables on sauté. We set to pressure cook on high for eight minutes when we added the chicken back. We did a quick release and added the potatoes. Set for three more minutes and then quick release again. YUM!
Made it tonight. Total hit !
I expected more leftovers, but it seems everyone went back for seconds, so maybe I have lunch tomorrow but but not much else…
This was amazing and so simple!!
The flavors in this were amazing. However, the timing was way off. 15 minutes for potatoes and they were still raw. Simmered a lot longer but it was worth it for the end result.Â
My family loved this recipe!! I did however use more broth. I will add this into my regular rotation over the fall and winter months. D
So I made this amazing Chicken Stew and it was so delicious!!! I tried it again with just one change. I omitted the potatoes and instead used 1 lb of cremini mushrooms that had been sauteed in a bit of olive oil the then finished in a splash of white wine. I added these to the stew at the same time the potatoes would go in. I served the stew over heaping spoonfuls of traditional polenta with parmigiana reggiano cheese. Wonderful!
Made it tonight and it was so good!!Â
Absolutely delicious! My kiddos said that we need to put this in the meal rotation. Thanks!
I would love to make this for my sister, she has celiac disease. What can I use to replace the flour.
2.5 cups of liquid? It’s barely enough for the stew. Is this a mistype? I’m obsessed with all your recipes and want to make this right. We cooked it tonight but had to add more chicken broth because it wasn’t enough
You nailed it again, Chungha! Â Thanks for another terrific recipe! Â I made the stew this afternoon for dinner tonight. Â It’s fabulous as written! Â The fresh thyme sprigs really add wonderful flavor to the stew. I’m a huge vegetable person so I’m considering adding some frozen corn & frozen peas later when I heat it up for dinner.
Can you make this in the crockpot?Â
Yes! Â I threw everything into the slow cooker for 8 hours and it turned out great!