One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
There’s something undeniably comforting about a warm, hearty One-Pot Creamy Chicken & Potato Stew. This delightful dish, bursting with tender chicken, vibrant vegetables, and creamy goodness, brings a wave of nostalgia and warmth to each bite. The kind of meal that wraps around you like a cozy blanket, it’s perfect for a chilly evening when you crave something nourishing yet simple. Plus, who can resist the allure of a one-pot wonder that makes the cleanup a breeze?
Table of Contents
I first discovered this stew during a family gathering, where the tantalizing aroma filled the kitchen and drew everyone in. It wasn’t long before I became the go-to person for this dish. Whether served at a cozy family dinner or a potluck, this stew consistently garners praise, making it a crowd favorite. It’s easy to whip up and just as inexpensive, so it’s an exceptional choice even when you’re keeping an eye on your budget. Gather your ingredients, and let me take you through how to make this soul-warming dish.
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep and a total cook time of 90 minutes, you can have a delicious meal without spending hours in the kitchen.
- Irresistible Flavor: Creamy, rich, and savory, each bowl is packed with tender chicken and flavorful vegetables.
- Eye-Catching Appeal: The vibrant colors of the vegetables make this stew a feast for the eyes, appealing to all ages.
- Flexible Serving: Ideal for weeknight dinners, holiday gatherings, or perfect as leftovers for lunch the next day.
- Diet-Friendly Options: You can easily adapt this recipe to be gluten-free by swapping out the all-purpose flour for a gluten-free blend.
Ingredients You’ll Need
- 2 pounds boneless, skinless chicken thighs: Perfectly tender and juicy, these chicken thighs hold up well in stews. You could substitute with chicken breasts, but they may dry out more easily.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing the flavors of the dish. Adjust to taste.
- 2 tablespoons olive oil: A heart-healthy fat that helps to brown the chicken. You can use vegetable oil as an alternative.
- 1 medium sweet onion, diced: This adds sweetness and depth to the stew. Yellow onions work well too.
- 3 carrots, peeled and diced: Bringing a natural sweetness and vibrant color, these carrots complement the savory elements beautifully.
- 2 ribs celery, diced: Adds crunch and a subtle flavor; instead, you could use parsnips for a twist.
- 3 cloves garlic, minced: A must for flavor! Fresh garlic is exalted here, but garlic powder can work in a pinch.
- 3 tablespoons all-purpose flour: Helps thicken the stew and give it that creamy texture. For gluten-free options, use cornstarch mixed with cold water.
- 1 tablespoon tomato paste: Adds a rich umami flavor. If you don’t have tomato paste, crushed tomatoes can be used, but might alter the texture slightly.
- ½ cup dry white wine: A splash of wine adds complexity and brightness to the stew. You can substitute with more chicken stock if you prefer to skip the wine.
- 2 ½ cups chicken stock: This is the base for your stew, providing flavor and moisture. Homemade stock is great but store-bought works just fine too.
- 4 sprigs fresh thyme: Fresh herbs elevate the dish; however, dried thyme works as a substitute (1 teaspoon).
- 2 bay leaves: Adds subtly aromatic notes; don’t forget to remove them before serving.
- 1 pound red potatoes, cut into ¾-inch chunks: Their waxy texture holds up beautifully in stews, but any potatoes will do!
- 2 tablespoons chopped fresh parsley leaves: This brightens the dish just before serving, adding freshness to each bowl.
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 of kosher salt and ½ teaspoon of freshly ground black pepper. This step enhances the flavor of the chicken and sets the foundation for the rest of the stew.
Brown Chicken: Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add the chicken and cook, stirring occasionally, until it’s evenly browned, about 6-8 minutes. After browning, set the chicken aside. This browning process is crucial; it adds depth of flavor to your stew.
Sauté Vegetables: In the same pot, add 1 medium sweet onion, 3 diced carrots, and 2 diced ribs of celery. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes. The kitchen will begin to smell heavenly!
Add Garlic: Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute. Garlic releases its aromatic oils quickly, so keep an attentive eye to avoid burning.
Incorporate Flour and Tomato Paste: Whisk in 3 tablespoons of all-purpose flour and 1 tablespoon of tomato paste until lightly browned, about 1 minute. This step creates a roux that will thicken your stew impeccably.
Deglaze Pan: Pour in ½ cup of dry white wine, scraping any browned bits from the bottom of the pot. Don’t skip this step! Those little bits are flavor gold and will deepen the overall taste.
Add the Stock and Seasoning: Stir in 2 ½ cups of chicken stock, 4 sprigs of fresh thyme, 2 bay leaves, and the browned chicken. Bring everything to a boil, then reduce the heat and let it simmer until the chicken is very tender, about 20 minutes. The stew should be bubbling gently at this point, building a rich flavor.
Add Potatoes: Toss in 1 pound of red potatoes cut into ¾-inch chunks. Simmer until the potatoes are just tender, about 15 minutes, and the stew has thickened to a creamy texture. The potatoes soak up all the delicious flavors.
Finish and Serve: Remove and discard the thyme sprigs and bay leaves. Stir in 2 tablespoons of chopped fresh parsley for a pop of color and freshness. Taste and season with salt and pepper as desired. Serve immediately for the best experience and allow that creamy delight to envelop you.
Storing & Reheating
To store, let the stew cool to room temperature and transfer it to an airtight container. It can sit at room temperature for up to 2 hours or refrigerate for up to 3 days. For longer storage, freeze the stew in a freezer-safe container for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently in a pot over low heat for about 20 minutes, stirring occasionally. Keep in mind that the texture may change slightly due to the creaminess, but a splash of chicken broth can help refresh it!
Chef’s Helpful Tips
- Avoid overcooking the chicken. It doesn’t need to be cooked all the way through since it will continue to cook while the stew simmers.
- If using frozen chicken, simply add it directly to the pot and increase the simmering time until it’s cooked through.
- Want a thicker stew? Increase the flour slightly but remember to whisk it in properly to avoid lumps.
- For an extra flavor punch, consider incorporating a squeeze of lemon juice or a splash of vinegar at the end of cooking.
- This stew is an excellent candidate for meal prep; you can make it ahead of time and let the flavors meld overnight in the fridge.
Warm, comforting, and nurturing, One-Pot Creamy Chicken & Potato Stew is beyond satisfying. It’s far too easy to fall in love with the simplicity and heartiness of this dish, especially on those long, busy days. The inviting aromas wafting from your kitchen will beckon everyone to the table, ready to enjoy a bowl filled with satisfying goodness. I encourage you to not just follow the recipe but play around with the ingredients. Get creative with your herbs or add some veggies you fancy. Each bowl is a canvas waiting for your personal touch, and I can’t wait for you to savor it!
Recipe FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs provide moisture and tenderness, chicken breasts can be used if that’s what you prefer. Just keep an eye on the cooking time, as they may dry out more easily.
How can I make this stew gluten-free?
To make this One-Pot Creamy Chicken & Potato Stew gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch mixed with water to thicken the stew later in the cooking process.
Can I add other vegetables?
Yes! Feel free to get creative with your veggie additions. Peas, corn, or even green beans can add delightful texture and flavor, so don’t hesitate to toss in your favorites.
Can I make this in a slow cooker?
Definitely! Simply follow the browning steps on your stovetop, then transfer everything to a slow cooker. Let it cook on low for 6-8 hours or on high for 4-5 hours for a deliciously tender stew.
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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
- Cuisine: American
Description
This One-Pot Creamy Chicken & Potato Stew offers a delightful mix of flavors with tender chicken, hearty vegetables, and creamy goodness, making it an ideal choice for a comforting, homemade dinner.
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 the chicken with 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken in batches and cook until browned, about 6-8 minutes. Set aside the chicken.
- Add onion, carrots, and celery to the pot. Cook until tender, about 3-4 minutes, stirring occasionally.
- Stir in minced garlic and cook until fragrant, about 1 minute.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Pour in white wine, scraping any browned bits from the bottom of the pot.
- Add chicken stock, thyme, bay leaves, and the browned chicken. Bring to a boil, then reduce heat and simmer until chicken is very tender, about 20 minutes.
- Stir in the potatoes and continue to simmer until the potatoes are tender and the stew thickens, about 15 minutes. Discard thyme sprigs and bay leaves.
- Stir in parsley and season with salt and pepper before serving.
Notes
Ensure chicken is cooked through and reaches an internal temperature of 165°F.
For added flavor, consider adding a splash of lemon juice before serving.
This stew can be made ahead and reheated, allowing the flavors to meld even more.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
