Hearty One-Pot Stewed Chicken: A Comforting, No-Fuss Dinner
Looking for the ultimate comfort food to warm you up?
This one-pot chicken stew is just what you need!
With tender chicken, hearty vegetables, and a savory broth, it’s a complete meal that practically cooks itself.
Plus, it’s easy to make and requires minimal clean-up, so you can enjoy a warm, filling dinner without the hassle.
Perfect for a cozy evening, this stew is sure to become a weeknight favorite.
For Stewed Chicken
- Chicken – Boneless, skinless chicken thighs work best, cut into 2-inch chunks for the perfect bite-sized pieces.
- Avocado Oil – Used for browning the chicken and sautéing the veggies, it helps enhance the flavor.
- Carrots – Peeled and sliced diagonally, they add a bit of sweetness and color to the stew.
- Sweet Onion – Cut into wedges, this adds a mild and savory base to the dish.
- Garlic – Chopped, this adds depth and aroma to the stew.
- Chicken Broth/Stock – The base liquid, providing rich flavor and moisture to cook the chicken and vegetables.
- All-Purpose Flour – Helps thicken the broth and create a heartier stew.
- Bay Leaf – Adds a subtle herbal flavor that complements the chicken and vegetables.
- Baby White Potatoes – Quartered, they cook tender and absorb the stew’s delicious flavors.
- Fresh Parsley – Chopped, it adds freshness and color right before serving.
- Kosher Salt and Freshly Ground Black Pepper – Used for seasoning to taste.
For Cooking
- Vegetable Oil – Used for frying the chicken and sautéing the vegetables.
Hearty One-Pot Stewed Chicken Recipe
Craving a warm, comforting meal that practically cooks itself? This hearty one-pot chicken stew is your answer! Tender chicken, savory veggies, and rich broth come together in a simple stovetop recipe that’s perfect for chilly evenings.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs, cut into 2-inch chunks
- 2 tbsp avocado oil, divided
- 3 medium carrots, peeled and cut diagonally into ½-inch slices
- 1 medium sweet onion, cut into 12 wedges
- 6 cloves garlic, chopped
- 5 cups chicken broth or stock, divided
- 2 tbsp all-purpose flour
- 1 dried bay leaf
- 12 oz baby white potatoes, scrubbed and quartered
- ¼ cup fresh chopped parsley
- Kosher salt and freshly ground black pepper to taste
Instructions
Prep the chicken
- Pat the chicken dry with paper towels.
- Season generously with salt and pepper.
Brown the chicken
- Heat 1 tablespoon of oil in a heavy-bottomed Dutch oven or soup pot over high heat.
- Add the chicken and cook, stirring occasionally, for 5-6 minutes, until browned on all sides.
- Transfer the browned chicken to a plate.
Sauté vegetables
- Reduce heat to medium and add the remaining 1 tablespoon of oil.
- Add carrots and onions, cooking for 4-5 minutes, stirring occasionally, until onions soften and begin to turn golden.
- Add garlic and cook for another 30 seconds, stirring constantly, until fragrant.
Deglaze the pot
- Pour in 1/2 cup of chicken broth while stirring to release any browned bits from the bottom of the pot.
Thicken the broth
- In a small bowl, whisk together the flour and 1/2 cup of the remaining chicken broth until smooth.
- Stir the mixture into the pot.
- Add the chicken back into the pot along with the remaining 4 cups of chicken broth.
- Drop in the bay leaf and season with salt and pepper to taste.
Simmer
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 25 minutes, partially covered.
Add potatoes
- Add the quartered potatoes to the pot and cook uncovered for 18-20 minutes, or until potatoes are tender.
- Adjust heat to maintain a gentle simmer.
- Taste the broth and adjust seasoning with more salt and pepper if needed.
Finish and serve
- Stir in chopped parsley and remove the bay leaf before serving.
Notes
- Leftovers: Store leftover stew in the fridge for up to 3 days. Avoid freezing, as the potatoes' texture and the broth's consistency may change.
- Crockpot: This recipe isn't suitable for the crockpot because browning the chicken and vegetables is essential to building flavor and texture. The crockpot can't replicate this step.
- Can I use chicken breasts instead of thighs?
Sure! While chicken thighs are juicier and more flavorful for stews, chicken breasts work just fine if you prefer leaner meat. Just keep an eye on the cooking time as breasts cook faster than thighs. - Do I have to brown the chicken before adding it to the stew?
Browning the chicken helps develop rich flavor and color, but if you’re pressed for time, you can skip this step. Just add the chicken directly into the pot—it will still taste great, but you’ll miss that extra layer of flavor. - Can I throw in more vegetables?
Absolutely! This recipe is pretty flexible. You can add other vegetables like celery, bell peppers, or peas. Just cut them to a similar size so they cook evenly with the other ingredients. - The stew looks a little too runny—what can I do?
No worries! If the stew is too thin, mix a tablespoon of flour or cornstarch with a little water to make a slurry. Stir it into the stew to thicken it up. Alternatively, let it simmer uncovered to reduce the liquid. - Can I make this in the slow cooker?
Yes! After browning the chicken and sautéing the veggies, you can transfer everything to the slow cooker. Cook it on low for 6-7 hours or high for about 3-4 hours. Just note that the flavor might be a bit milder since you miss the browning step.
