One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
A steaming bowl of One-Pot Creamy Chicken & Potato Stew is precisely what cozy nights in were made for. This dish is more than just a meal; it’s a hug in a bowl. Featuring tender chunks of chicken thighs simmered with hearty potatoes and flavorful vegetables, it’s a tribute to comforting home cooking. The rich, creamy broth brimming with aromatic herbs and savory goodness makes every bite satisfying and warms your heart.
Table of Contents
When I first discovered the magic of one-pot dishes, I was enraptured by the ease and efficiency—no more endless washing up after a busy day! This One-Pot Creamy Chicken & Potato Stew delivers on all fronts: it’s simple, budget-friendly, and fills your home with an irresistible aroma that beckons everyone to the dinner table. Whether you’re indulging on a chilly evening or hosting a gathering, this stew is bound to impress. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: From prep to table in under 90 minutes, perfect for busy weeknights.
- Irresistible Flavor: A medley of fresh vegetables and tender chicken braised in a creamy broth creates an unforgettable dish.
- Eye-Catching Appeal: The colorful veggies make this stew not only delicious but beautiful to serve.
- Flexible Serving: Great for family dinners or meal prep, and perfect for warming up on a chilly day.
- Diet-Friendly Options: Easily adaptable for gluten-free diets with a few simple substitutions.
Ingredients You’ll Need
- 2 pounds boneless, skinless chicken thighs: The thigh meat stays juicy and tender during cooking, adding depth to the stew. You can substitute with chicken breasts if preferred, but thighs are recommended for optimal flavor.
- Kosher salt and freshly ground black pepper, to taste: Essential for seasoning the chicken and balancing the dish’s flavors. Adjust based on personal preference.
- 2 tablespoons olive oil: This is used for sautéing the chicken and vegetables. Extra virgin olive oil can elevate the flavor.
- 1 medium sweet onion, diced: Sweet onions add a milder taste. Yellow onions are a good alternative if sweet onions aren’t available.
- 3 carrots, peeled and diced: Providing natural sweetness and color, they bring a nice contrast to the hearty textures. Substitute with parsnips for a different flavor note.
- 2 ribs celery, diced: This provides a subtle crunch and enhances the classic flavor base—think of it as part of the aromatic trio with onion and carrot.
- 3 cloves garlic, minced: Fresh garlic not only adds flavor but also offers health benefits. Feel free to use garlic powder in a pinch.
- 3 tablespoons all-purpose flour: Used to thicken the stew’s broth; for a gluten-free version, arrowroot or cornstarch can serve as substitutes.
- 1 tablespoon tomato paste: It deepens the stew’s flavor with a slight acidity. If you’re out, crushed tomatoes can work too.
- ½ cup dry white wine: Adds acidity and complexity to the overall flavor. Feel free to omit if you prefer, or replace it with more chicken stock.
- 2 ½ cups chicken stock: This enhances the stew and makes it comforting and hearty. Homemade stock is best but store-bought works just as well.
- 4 sprigs fresh thyme: Fresh thyme releases a beautiful aroma; you can substitute with 1 teaspoon of dried thyme if needed.
- 2 bay leaves: These provide an earthy depth to the stew. Remember to remove them before serving.
- 1 pound red potatoes, cut into ¾-inch chunks: They hold their shape well during cooking, giving the stew substance. Yukon Gold potatoes could be used if you prefer.
- 2 tablespoons chopped fresh parsley leaves: A sprinkle of fresh parsley right before serving brightens the dish and adds a pop of color.
How to Make One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
Season Chicken: Start by seasoning 2 pounds of boneless, skinless chicken thighs with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. This initial step is crucial to flavor the chicken from the inside out.
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 cook for about 6-8 minutes, stirring occasionally, until it’s evenly browned. Once browned, simply set it aside.
Sauté Vegetables: In the same pot, add the diced onion, peeled and diced carrots, and celery. Cook while stirring occasionally until the vegetables soften, typically about 3-4 minutes. Your kitchen will start smelling divine at this point!
Add Garlic: Stir in 3 cloves of minced garlic and cook for about 1 minute until fragrant. This step enhances the overall aroma and flavor of your stew!
Whisk Flour and Tomato Paste: Sprinkle in 3 tablespoons of all-purpose flour along with 1 tablespoon of tomato paste. Whisk together until the mixture starts to turn lightly browned, which should take about 1 minute. This creates a roux that thickens your stew nicely.
Deglaze with Wine: Pour in ½ cup of dry white wine and, using a wooden spoon, scrape any browned bits stuck to the bottom of the pot. This not only adds depth to the flavor but also that rich taste of a simmered dish.
Stir in Stock and Herbs: Gradually stir in 2 ½ cups of chicken stock along with 4 sprigs of fresh thyme and 2 bay leaves. Return the chicken to the pot, and bring this aromatic mix to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes until the chicken is very tender.
Add Potatoes: Next, stir in 1 pound of chopped red potatoes and let everything simmer for another 15 minutes until the potatoes are just tender and the stew has thickened. You’ll know it’s done when the potatoes are fork-tender.
Finishing Touches: Remove and discard both the thyme sprigs and bay leaves. Before serving, stir in 2 tablespoons of chopped fresh parsley leaves and adjust salt and pepper to your taste. And just like that, your stew is ready to be enjoyed!
Storing & Reheating
You can store any leftover One-Pot Creamy Chicken & Potato Stew at room temperature for about two hours but refrigerate if not consumed right away. When refrigerating, place the stew in an airtight container; it’ll keep well in the fridge for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When you’re ready to enjoy again, reheat on the stovetop over medium heat, stirring occasionally, until warmed through. The texture may vary slightly, but you can refresh it with a splash of chicken stock.
Chef’s Helpful Tips
- Avoid overcrowding the pot when browning the chicken; this ensures even cooking and a better texture.
- For a creamier texture, consider stirring in a splash of heavy cream after cooking.
- If you’re looking for extra flavor, using homemade chicken stock makes a significant difference.
- Use a timer for browning the chicken so it doesn’t overcook; it should be golden but not fully cooked through.
- Make it ahead of time! The flavors deepen beautifully overnight in the fridge.
- If adapting for a gluten-free diet, simply use cornstarch instead of flour for thickening.
There’s something truly special about bringing family and friends together over a rich, warm stew. The One-Pot Creamy Chicken & Potato Stew offers not just nourishment but the ability to create memories around the dinner table. Feel free to experiment with different vegetables or seasonings to make it your own. Trust me when I say, everyone will be coming back for seconds. Enjoy every delicious bite!
Recipe FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken. Just be sure to add an extra 10-15 minutes to the cooking time. Ensure the chicken is cooked through before serving.
Can I make this stew in a slow cooker?
Absolutely! Prepare the ingredients as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The flavors develop beautifully this way!
What can I serve with this stew?
This stew is hearty enough on its own, but you can serve it with crusty bread or a side salad for a more complete meal.
How do I fix a stew that is too thick?
If your stew turns out too thick, simply stir in a bit more chicken stock or water until you reach your desired consistency. Just remember to adjust the seasoning as needed!
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📖 Recipe Card
One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: One Pot
- Method: Stovetop or Slow Cooker
- Cuisine: Comfort Food
Description
Savor the rich flavors of this One-Pot Creamy Chicken & Potato Stew, featuring tender chicken, hearty vegetables, and a creamy base. It’s an excellent choice for a quick, healthy dinner or a comforting meal during chilly nights, with simple prep and mouthwatering results.
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
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add chicken, and cook, stirring occasionally, until 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 cooked chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
- Stir in potatoes; 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.
Notes
For a thicker stew, allow it to simmer longer to reduce the liquid further.
Feel free to add other seasonal vegetables for added flavor.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
