One Pot Chicken Stew

A warm, simple stew you can cook in one pot.

introduction

This One Pot Chicken Stew is creamy and comforting. You cook chicken and vegetables in one pot. It is easy and fills the house with a nice smell. The stew uses simple ingredients you likely have at home.

why make this recipe

Make this stew when you want a quick, full meal with little fuss. It uses one pot, which saves time on washing dishes. The stew is creamy and mild, so kids and adults often like it. If you prefer white meat, try ideas from this chicken breast crock pot recipes page for other simple options.

how to make One Pot Chicken Stew

1. Heat oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook until they soften.
3. Add garlic and cook one more minute.
4. Add chicken thighs and brown them.
5. Pour in chicken broth. Add thyme, bay leaf, salt, and pepper.
6. Bring to a boil, then lower heat and simmer 20–25 minutes until the chicken is cooked.
7. Take out the chicken and shred it. Return the shredded chicken to the pot.
8. Stir in heavy cream and frozen peas. Simmer 5 more minutes.
9. Taste and add more salt or pepper if you need it. Serve hot.

Ingredients :

• 1 lb chicken thighs, boneless and skinless
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup frozen peas
• 1 bay leaf

Directions :

1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté until softened.
2. Add minced garlic and cook for another minute.
3. Add chicken thighs, cook until browned.
4. Pour in chicken broth and add thyme, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
6. Remove chicken, shred it, and return it to the pot.
7. Stir in heavy cream and frozen peas; simmer for another 5 minutes.
8. Adjust seasoning as needed and serve hot.

how to serve One Pot Chicken Stew

Serve the stew hot in bowls. It goes well with bread or biscuits. You can spoon it over mashed potatoes or rice for a heartier meal. Add a sprinkle of fresh parsley if you like.

how to store One Pot Chicken Stew

Cool the stew to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating. Reheat gently on the stove over low heat.

tips to make One Pot Chicken Stew

• Brown the chicken well for better flavor.
• Taste before serving and add more salt if needed.
• Use full-fat cream for a richer stew.
• If the stew is too thick after cooling, add a little broth when reheating.
• Remove the bay leaf before serving.

variation (if any)

• Use chicken breasts instead of thighs; adjust cook time so chicken stays moist.
• Add potatoes for a heartier stew.
• Swap heavy cream for half-and-half for a lighter dish.
• Add herbs like rosemary or parsley for a different flavor.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it first for even cooking. Cook time may change if it is still frozen.

Q: Can I skip the cream?
A: Yes. Skip the cream and add more broth or milk for a lighter stew.

Q: How do I make this less salty?
A: Use low-sodium broth and add salt at the end to control salt level.

Q: Can I make this in a slow cooker?
A: You can, but brown the chicken first and add cream at the end to keep it from curdling.

Conclusion

For another simple take on this dish, see Simple Chicken Stew Recipe-Little Broken. You can also compare methods at One-Pot Chicken Stew Recipe.

One Pot Chicken Stew

This creamy and comforting one pot chicken stew is easy to make and perfect for a quick, fulfilling meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream Use full-fat cream for a richer stew.
• 2 teaspoons dried thyme
• 1 tablespoon olive oil
• 1 cup frozen peas
• Salt and pepper to taste

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, carrots, and celery; sauté until softened.
3. Add minced garlic and cook for another minute.
4. Add chicken thighs, cook until browned.

Cooking

1. Pour in chicken broth and add thyme, bay leaf, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
3. Remove chicken, shred it, and return it to the pot.
4. Stir in heavy cream and frozen peas; simmer for another 5 minutes.
5. Taste and add more salt or pepper if needed. Serve hot.

Notes

To store, cool the stew to room temperature, put it in an airtight container, and store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating. Reheat gently on the stove over low heat.