This easy Chicken Stew Recipe combines tender chicken breast with baby potatoes, carrots, and celery in a savory chicken broth!
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Quick Recipe Overview
WHAT: A simple one-pot chicken stew with tender chicken breast, baby potatoes, carrots, celery, and savory chicken broth.
WHY: This recipe creates comforting, homemade chicken stew in just minutes using everyday ingredients, making it perfect for busy weeknight dinners when you crave hearty, nourishing food.
HOW: Brown seasoned chicken in butter, add vegetables to soften, pour in chicken broth with potatoes, then simmer until everything becomes tender and flavorful.
Jump to:
Why I Love Making Chicken Stew
There’s something deeply satisfying about preparing a warm bowl of chicken stew when my family needs comfort food that actually fits into our hectic schedule. This recipe has become a weeknight staple in our home because it delivers that slow-cooked, homemade taste without requiring hours of attention.
What makes this version particularly special is how everything cooks together in one pot. The chicken stays incredibly tender, the baby potatoes absorb all those savory flavors from the chicken broth, and the vegetables soften just enough to add sweetness without falling apart.
Whether you’re cooking for picky kids or hosting friends, it’s the kind of meal that makes everyone happy. The simple ingredient list means I usually have everything on hand, and the straightforward method means I can prepare it even on my most exhausted evenings. Serve it with crusty bread for soaking up the delicious broth, and you’ve got a complete meal that feels both nourishing and special.
🩷 Melissa
Don’t skip the 5-minute sauté of your carrots, celery, and onions before adding the broth—it’s the secret to unlocking their natural sweetness and creating a rich flavor base that tastes like hours of slow cooking.
And here’s another game-changer: cut your chicken pieces and veggies to the same size so every bite cooks evenly and stays perfectly tender, saving you from the disappointment of dried-out, overcooked or undercooked pieces.
Ingredient Notes
Baby Potatoes: These small red potatoes hold their shape beautifully during cooking and don’t require peeling. If you can’t find baby potatoes, use regular red potatoes cut into 1-inch chunks. Avoid russet potatoes as they tend to break down too much in stews.
Dried Thyme: This herb is essential for that classic chicken stew flavor. If you only have fresh thyme available, use about 1 tablespoon of fresh leaves (roughly 3 times the amount of dried). Fresh thyme provides a slightly brighter, more delicate flavor.
Chicken Broth: The quality of your broth significantly impacts the final taste. Homemade chicken stock produces the richest results, but good-quality store-bought low-sodium broth works perfectly well. Avoid broth labeled “chicken flavored” as it often lacks depth.
See the recipe card below for full information on ingredients and quantities.
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Easy Chicken Stew Recipe
Ingredients
- 1 ½ pounds chicken breast (cut into bite-sized pieces)
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 cup diced carrot about 2 large carrots
- 1 cup diced celery about 2 stalks celery
- 1 cup diced white onion about ½ of a large onion
- 4 cups chicken broth
- 2 cups diced red baby potatoes
Instructions
- Add the chicken, butter, and spices to a large pot. Cook the chicken over medium heat until it reaches an internal temperature of 165°F.1 ½ pounds chicken breast, 2 tablespoons butter, 1 teaspoon dried thyme, 1 teaspoon garlic powder
- Without removing the chicken, add the diced carrots, celery, and onions to the pot. Cook the veggies for about 5 minutes over medium heat.1 cup diced carrot, 1 cup diced celery, 1 cup diced white onion
- Add the chicken broth and diced potatoes. Maintain the heat at a medium temperature and allow the stew to simmer for 25 minutes, or until the potatoes are soft and tender.4 cups chicken broth, 2 cups diced red baby potatoes
- Serve and enjoy!
Notes
Nutrition
How To Make Chicken Stew
Step 1: Melt the butter in a large pot before adding the chicken, Italian seasoning, and garlic powder. Cook the chicken until it is no longer pink in the middle.
Step 2: Add the carrots, celery, and onion. Cook the veggies for a few minutes to help tenderize them.
Step 3: Add the chicken broth and diced potatoes. Allow the stew to cook over medium heat until the potatoes are soft and tender.
Step 4: Serve and enjoy!
FAQs for Chicken Stew Recipe
Yes, skinless chicken thighs work wonderfully in this stew and add extra richness. They’ll stay just as tender and flavorful. Use the same cooking method and ensure they reach 165°F internal temperature.
If you prefer a thicker consistency, mix 2 tablespoons of flour with 3 tablespoons of cold water to create a slurry. Stir it into the simmering stew during the last 5 minutes of cooking and let it thicken.
Frozen peas, corn, green beans, or diced parsnips are excellent additions. Add them during the last 10 minutes of simmering so they don’t overcook.
Yes! Brown the chicken and sauté the vegetables in a skillet first, then transfer everything to your slow cooker with the chicken broth and potatoes. Cook on low for 6-7 hours or high for 3-4 hours until the chicken and potatoes are tender
My Best Tips for Making Chicken Stew
☞Use Low-Sodium Broth: Since you’re using 4 cups of chicken broth, opt for low-sodium to control the salt level. You can always add more seasoning at the end to taste.
☞Check Potato Doneness: Pierce the potatoes with a fork after 20 minutes. If they’re still firm, continue simmering and check every 5 minutes to avoid overcooking.
☞Let It Rest Before Serving: Allow the stew to sit for 5 minutes off the heat. This helps the flavors settle and makes it easier to serve without burning your tongue.
What to Serve With Chicken Stew
Crusty bread, dinner rolls, or warm biscuits are perfect for soaking up the flavorful broth. The bread provides a satisfying textural contrast to the tender vegetables and creates a complete, filling meal.
A simple green salad with vinaigrette offers a fresh, crisp counterpoint to the warm, hearty stew. The acidity from the dressing cuts through the richness and adds brightness to your plate.
Cornbread adds a slightly sweet element that complements the savory stew beautifully. The crumbly texture also absorbs the broth well, making each bite satisfying.
Brussels sprouts or steamed green beans provide additional vegetables and a pop of color on the plate. Their subtle flavor doesn’t compete with the stew but adds nutritional value and visual appeal.
Storage & Reheating Tips
Refrigerator Storage
Store leftover chicken stew in an airtight container for up to 5 days. The flavors develop even more overnight, making leftovers especially delicious.
Freezer Storage
Cool the stew completely, then transfer to freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm individual portions in the microwave for 1-2 minutes, stirring halfway through. For larger portions, reheat on the stovetop over medium-low heat, stirring occasionally, until heated through (about 10 minutes). Add a splash of chicken broth if the stew has thickened too much.
Make Ahead Tip
Prepare the entire stew up to 2 days in advance and refrigerate. The flavors will deepen as it sits. Reheat gently on the stovetop before serving, adding extra broth if needed to restore the original consistency.
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