One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
One-pot meals have a special place in my heart, and this One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker) is no exception. With its hearty chunks of chicken, tender potatoes, and a rich, savory broth, it wraps you in warmth with every spoonful. Imagine coming home after a long day to the comforting aroma of this stew wafting through your kitchen. It’s like a warm hug in a bowl!
Table of Contents
This recipe is a perfect solution for those chilly nights when you crave something cozy yet filling. The delightful combination of flavors mingles beautifully, making this dish a true crowd-pleaser. Whether served on a weeknight or during a gathering, it promises to be a hit. All you need is a little bit of time, and you’ll have a delicious meal that everyone will love. Trust me. You’ll want to keep coming back for this recipe.
Why You’ll Love This Recipe
- Simple & Quick: Prep just takes 20 minutes, and it cooks while you unwind.
- Irresistible Flavor: Savory chicken and creamy broth with rich vegetables deliver a comforting taste.
- Eye-Catching Appeal: With its colorful presentation, this stew looks as good as it tastes.
- Flexible Serving: Perfect for weeknight dinners or casual gatherings; everyone will ask for seconds.
- Diet-Friendly Options: Naturally gluten-free; easily adaptable for sure dietary preferences.
Ingredients You’ll Need
- 2 pounds boneless, skinless chicken thighs: Tender and juicy, perfect for stewing. You can swap them for chicken breasts if preferred, but the thighs add more flavor.
- Kosher salt and freshly ground black pepper, to taste: Essential for seasoning throughout the cooking process.
- 2 tablespoons olive oil: Provides the perfect amount of fat for sautéing the chicken and vegetables, giving it a deeper flavor.
- 1 medium sweet onion, diced: Adds sweetness and depth to the stew’s base.
- 3 carrots, peeled and diced: Sweet, tender, and they provide color and nutrition.
- 2 ribs celery, diced: Adds crunch and subtle flavor; don’t skip this!
- 3 cloves garlic, minced: Brings a fragrant aroma and sharp flavor that elevates the dish.
- 3 tablespoons all-purpose flour: Used for thickening the stew, ensuring a creamy texture.
- 1 tablespoon tomato paste: Adds richness and a hint of acidity to balance flavors.
- ½ cup dry white wine: Enhances the stew’s depth; you can use chicken broth instead for non-alcoholic options.
- 2 ½ cups chicken stock: A flavorful base; homemade or store-bought both work.
- 4 sprigs fresh thyme: Imparts a wonderful herbaceous note; dried thyme can be a substitute if fresh isn’t available.
- 2 bay leaves: Adds subtle earthy flavors. Remember to remove these before serving.
- 1 pound red potatoes, cut into ¾-inch chunks: Holds up well during cooking and provides a hearty texture.
- 2 tablespoons chopped fresh parsley leaves: Brightens the dish and adds a fresh finish.
How to Make One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
Season Chicken: Start by seasoning the 2 pounds of boneless, skinless chicken thighs with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. This will enhance the natural chicken flavor when seared.
Brown Chicken: In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Working in batches to avoid overcrowding, add the seasoned chicken and cook, stirring occasionally, for about 6-8 minutes, or until browned evenly. Set the browned chicken aside on a plate.
Sauté Vegetables: In the same pot, add the diced sweet onion, diced carrots, and diced celery. Sauté the vegetables for 3-4 minutes, stirring occasionally until they soften and become aromatic.
Add Garlic: Once the vegetables are tender, stir in 3 cloves of minced garlic and cook until fragrant, approximately 1 minute. You want to ensure the garlic is aromatic but not browned too much.
Incorporate Flour and Tomato Paste: Next, whisk in 3 tablespoons of all-purpose flour and 1 tablespoon of tomato paste until lightly browned, about 1 minute. This will thicken the stew and deepen the flavor.
Deglaze with Wine: Pour in ½ cup of dry white wine, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot. This step is key for maximizing flavor.
Add Stock and Herbs: Stir in 2 ½ cups of chicken stock, including the reserved chicken, along with 4 sprigs of fresh thyme and 2 bay leaves. Bring the mixture to a gentle boil, then reduce the heat to simmer. Cook for about 20 minutes, allowing the chicken to become very tender.
Add Potatoes: Once the chicken is tender, add 1 pound of cut red potatoes to the pot. Simmer until the potatoes are just tender and the stew has thickened, which should take around 15 minutes. Be sure to check for doneness.
Finish and Serve: Remove the thyme sprigs and bay leaves, and stir in 2 tablespoons of chopped fresh parsley. Season with additional salt and pepper to taste. Enjoy your hearty stew right away!
Storing & Reheating
For short-term storage, let the stew cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. For longer storage, place the stew in a freezer-safe container, ensuring you leave space for expansion, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop over medium heat for about 10-15 minutes, stirring occasionally. The texture may thicken upon reheating, so you can stir in a little extra stock or water to refresh the consistency.
Chef’s Helpful Tips
- Avoid overcrowding the pot while browning the chicken to ensure it sears rather than steams.
- If you prefer a thicker stew, allow it to simmer longer after adding the potatoes, or use more flour.
- For maximum flavor, use homemade chicken stock if possible; it makes a noticeable difference.
- Experiment with varying herbs like rosemary or oregano for a different flavor profile.
- You can add other veggies, like green beans or peas, during the last few minutes of cooking for added color and nutrients.
There’s truly something enchanting about a warm bowl of One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker). It’s not just a meal; it’s a comforting experience that brings everyone together. The heartiness of the chicken, the creaminess of the broth, and the tender potatoes create a delightful harmony that satisfies your hunger while lifting your spirits. Don’t hesitate to put your spin on it by adding your favorite vegetables or spices. Enjoy every bite and make lasting memories around your dinner table!
Recipe FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used for a leaner option. However, keep in mind that they can dry out more easily, so be careful not to overcook them.
Can I make this recipe without wine?
Yes! If you prefer to omit the wine, simply replace it with an equal amount of chicken stock. The flavor will still be delicious.
How can I make this stew vegetarian?
To make a vegetarian version, replace the chicken with hearty vegetables such as mushrooms and use vegetable stock instead of chicken stock. You’ll miss the meat but gain a wonderful depth of flavor from the vegetables.
Can I freeze this stew?
Definitely! This stew freezes beautifully. Just be sure to cool it completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating.
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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
This One-Pot Creamy Chicken & Potato Stew combines tender chicken thighs with savory vegetables in a rich broth, creating a comforting meal that is easy to prepare. Perfect for busy nights, this hearty dish satisfies every craving with simple ingredients and amazing flavors.
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 salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium heat. In batches, add chicken and brown for 6-8 minutes; set aside.
- Add onion, carrots, and celery. Cook until tender, about 3-4 minutes, stirring occasionally.
- Add garlic and cook until fragrant, about 1 minute.
- Whisk in flour and tomato paste, cooking until lightly browned, about 1 minute.
- Add wine, scraping any browned bits off the pot's bottom.
- Mix in chicken stock, thyme, bay leaves, and chicken. Bring to a boil, then reduce heat and simmer until chicken is tender, about 20 minutes.
- Stir in potatoes; simmer until tender and stew thickens, about 15 minutes. Remove thyme and bay leaves. Stir in parsley; season with salt and pepper to taste.
- Serve immediately.
Notes
This stew can be made in advance and reheats well, making it perfect for meal prep.
Feel free to add other vegetables such as peas or green beans for extra nutrition.
Adjust the seasoning to your preference for a more robust flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
