Recipe

Ultimate Chicken Stew Recipe

Rich, savory, and cozy in a bowl with tender chicken, hearty veggies, and a glossy broth that tastes like you cooked all day.

By Matt Campbell

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4.9

A steaming bowl of rich chicken stew with tender chicken, carrots, potatoes, and herbs in a rustic ceramic bowl on a wooden table

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Chicken stew is one of those dishes that feels like a hug you can eat. It is warm, filling, and forgiving enough to make on a Tuesday when you are tired and still want something that tastes like you tried. This is my ultimate version: a deep, savory broth, vegetables that keep their shape, and chicken that stays juicy instead of turning into stringy sadness.

The big idea here is simple. We build flavor in layers: brown the chicken, caramelize the veggies, wake up the tomato paste, then let everything simmer until the potatoes are buttery and the broth turns silky. If you have ever had stew that tasted flat, this one is your redemption arc.

A large pot of chicken stew gently simmering on a stovetop with a wooden spoon resting on the rim

Why It Works

Rich, savory broth from browned chicken, tomato paste, and a low, steady simmer.
Tender chicken thanks to using thighs and adding the meat back at the right time.
Hearty texture with potatoes that thicken the stew naturally and veggies that still have a little bite.
Big flavor without fancy ingredients, using pantry staples and a few smart techniques.

Pairs Well With

Storage Tips

Refrigerator: Cool the stew completely, then store in airtight containers for up to 4 days. The flavor gets even better on day two.

Freezer: Freeze up to 3 months. Potatoes can get a little softer after freezing, but the stew still tastes great. If you are sensitive to texture, swap potatoes for sweet potatoes, or freeze without potatoes and add fresh ones when reheating.

Reheat: Warm gently on the stove over medium-low, stirring occasionally. Add a splash of broth or water if it thickened a lot in the fridge. Taste and adjust salt at the end.

Common Questions

Can I use chicken breast instead of thighs?

Yes, but breasts dry out faster. If you use breasts, cut them into larger chunks and add them later in the simmer, about 12 to 15 minutes before the potatoes are fully tender.

How do I thicken chicken stew without flour?

Two easy options: mash a few potato chunks against the side of the pot, or simmer uncovered for 10 to 15 minutes to reduce. You can also stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then simmer 2 minutes.

Why does my stew taste bland?

Usually it is one of three things: not browning the chicken, not cooking the tomato paste long enough, or not enough salt. Also add a little acid at the end. A squeeze of lemon or a teaspoon of vinegar makes the flavors pop.

Can I make this in a slow cooker?

Yes. Brown the chicken and saute the aromatics first for best flavor. Then cook on low 6 to 7 hours or high 3 to 4 hours. Add potatoes for the last 2 to 3 hours so they do not turn to mush, and add peas in the last 10 minutes. If you want it thicker, mash some potatoes or reduce on the stovetop.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (5 to 7 quarts)
Chef’s knife and cutting board
Wooden spoon or sturdy spatula
Measuring cups and spoons
Ladle

I started making chicken stew when I realized I wanted “restaurant cozy” at home without turning my kitchen into a disaster zone. The first time I nailed it, it was honestly an accident. I let the tomato paste cook a little longer than planned and the bottom of the pot got those browned bits that smell like you are doing something important. I scraped it all up with broth, tossed in potatoes, and suddenly it tasted like the kind of stew you order when it is cold out and you refuse to pretend salads are fun. Now it is my go-to when I want dinner to feel generous, even if I am just feeding myself and a couple of friends who “stop by” right around dinnertime.