One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
One-Pot Creamy Chicken & Potato Stew is a hug in a bowl. Picture tender chunks of chicken swimming in a rich, velvety broth, with the comforting taste of root vegetables and herbs all mingling in perfect harmony. Whether it’s a cold winter night or a cozy gathering with friends, this hearty stew is sure to become a beloved staple in your kitchen. The simplicity of cooking everything in one pot not only makes cleanup a breeze, but it also allows the ingredients to shine together, creating a deliciously cohesive meal that feels both sophisticated and satisfying.
Table of Contents
When I first discovered this recipe, it reminded me of the comforting stews my mom would make on chilly evenings. As soon as I took my first spoonful, the nostalgic flavors transported me back to family dinners, where warmth and laughter were abundant. The beauty of this dish lies in its versatility; it’s perfect for a family dinner, yet impressive enough to serve to guests. With just a handful of simple ingredients and a little time, you can make a dish that tastes like you’ve spent hours preparing it. So grab your favorite pot and let’s dive into this One-Pot Creamy Chicken & Potato Stew that’s an absolute must-try!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 90 minutes, this stew comes together easily, perfect for busy weekdays.
- Irresistible Flavor: With savory chicken, aromatic herbs, and rich potatoes, every spoonful is bursting with flavor.
- Eye-Catching Appeal: The colorful blend of ingredients makes for a visually appealing dish that is sure to impress.
- Flexible Serving: Ideal for dinner parties, cozy nights in, or meal prep for the week, it fits any occasion.
- Diet-Friendly Options: Easily adjustable to fit gluten-free or dairy-free preferences without losing flavor.
Ingredients You’ll Need
- 2 pounds boneless, skinless chicken thighs: These are juicy and flavorful, perfect for keeping the stew rich; feel free to use chicken breasts if you prefer a leaner option.
- Kosher salt and freshly ground black pepper, to taste: Essential for seasoning; adjust according to your palate.
- 2 tablespoons olive oil: Used for sautéing the chicken and vegetables; avocado oil can be a great alternative if you wish.
- 1 medium sweet onion, diced: Provides a sweet base flavor; yellow onions are also a good substitute.
- 3 carrots, peeled and diced: Adds sweetness and texture; you could swap in parsnips for a different flavor.
- 2 ribs celery, diced: Contributes a nice crunch and freshness to the stew; if you’re not a fan, you can leave it out.
- 3 cloves garlic, minced: Adds aromatic depth; fresh garlic is best, but minced garlic in a jar works too.
- 3 tablespoons all-purpose flour: Helps thicken the stew; for a gluten-free option, use cornstarch mixed with a little water.
- 1 tablespoon tomato paste: Enhances flavor with richness; crushed tomatoes can be used, but add less liquid later.
- ½ cup dry white wine: Adds depth and a bit of acidity; if you prefer not to use wine, chicken broth will work as well.
- 2 ½ cups chicken stock: The base of your stew; homemade or low-sodium store-bought works great.
- 4 sprigs fresh thyme: Infuses a lovely earthy flavor; dried thyme works too, but reduce to 1 teaspoon.
- 2 bay leaves: Adds a subtle aromatic flavor; remember to remove them before serving.
- 1 pound red potatoes, cut into ¾-inch chunks: These hold their shape well and add a hearty element; Yukon golds are a nice alternative.
- 2 tablespoons chopped fresh parsley leaves: A final burst of freshness for garnish; you can replace it with a sprinkle of green onions.
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 simple step helps enhance the flavor right from the start.
Brown Chicken: In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Working in batches, add the seasoned chicken, ensuring not to overcrowd the pot. Cook, stirring occasionally, until the chicken is evenly browned, which should take about 6-8 minutes. Once browned, set the chicken aside.
Sauté Vegetables: Into the same pot, toss in your diced 1 medium sweet onion, 3 peeled and diced carrots, and 2 diced celery ribs. Cook these vegetables, stirring occasionally, until they are tender, around 3-4 minutes. Your kitchen will start to smell fantastic at this point!
Add Garlic: Stir in 3 minced cloves of garlic and cook for about 1 minute, until fragrant and just beginning to turn golden. Garlic can burn quickly, so keep an eye on it!
Whisk in Flour and Tomato Paste: Sprinkle in 3 tablespoons of all-purpose flour and add 1 tablespoon of tomato paste. Whisk everything together and allow it to cook for about 1 minute until the mixture is lightly browned—it’s the secret to achieving a rich flavor in your stew.
Deglaze with Wine: Pour in ½ cup of dry white wine, scraping up any browned bits from the bottom of the pot. This adds incredible depth to your dish, so don’t skip it! Let the wine simmer for a minute.
Combine with Stock and Herbs: Next, stir in 2 ½ cups of chicken stock, the 4 sprigs of fresh thyme, and the bay leaves. Bring this wonderful mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the chicken to become very tender.
Add Potatoes: Once the chicken is tender, stir in 1 pound of cut red potatoes. Continue to simmer for another 15 minutes until the potatoes are just tender and the stew has thickened. Remove and discard the thyme sprigs and bay leaves, as they have done their job!
Finish and Serve: Stir in 2 tablespoons of chopped fresh parsley for a fresh burst. Taste and season with additional salt and pepper if needed. Now, ladle that creamy goodness into bowls and serve immediately. Everyone is going to love this!
Storing & Reheating
Store any leftover stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the stew in a freezer-safe bag or container for up to 3 months. When reheating, gently warm on the stovetop over low heat until heated through, or microwave in short intervals, stirring in between. Keep in mind that the potatoes may change texture slightly after freezing, but a splash of chicken stock or water can help refresh the consistency!
Chef’s Helpful Tips
- Avoid crowding the pot when browning the chicken; this ensures it gets a nice crust instead of steaming.
- For a thicker stew, let it simmer longer after adding the potatoes, or mix in a bit more flour.
- Consider adding other vegetables like peas or green beans for a pop of color and added nutrition.
- Use a good-quality chicken stock; it makes all the difference in flavor.
- If planning ahead, you can prepare the chop vegetables the night before so everything is ready to go!
One-Pot Creamy Chicken & Potato Stew is not just a dish; it’s a heartwarming experience that comes alive with every bite. As you gather the ingredients and watch everything cook together, you’ll note how easy it is to create something magical. Feel free to adjust the ingredients to suit your tastes or what you have on hand—the flexibility is part of the fun! Enjoy the process, and don’t hesitate to share this dish with loved ones. Here’s to cozy meals ahead!
Recipe FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs are great for their flavor and tenderness, chicken breasts can be a fine substitute. However, you’ll want to reduce cooking time slightly as they cook faster and can dry out if overcooked.
Can I make this stew in a slow cooker?
Yes, this recipe can easily be adapted for a slow cooker. After browning the chicken, transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, adding the potatoes halfway through the cooking time.
What if I don’t like wine?
No worries! You can replace the wine with additional chicken stock or even a splash of apple cider vinegar for a hint of acidity without the alcohol.
How can I make this stew creamy?
For a creamier texture, stir in a splash of heavy cream or a dollop of sour cream just before serving. This enhances the richness and makes the stew even more comforting!
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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 is full of flavor with tender chicken and hearty potatoes. It’s a simple and satisfying dish, perfect for a cozy dinner at home.
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 stockpot over medium heat. Add the chicken in batches and cook until evenly browned for about 6-8 minutes; set aside.
- Add the onion, carrots, and celery to the pot. Cook until tender, about 3-4 minutes, stirring occasionally.
- Stir in garlic and cook until fragrant, about 1 minute.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Add white wine, scraping any browned bits from the bottom of the pot.
- Pour in the chicken stock, thyme sprigs, bay leaves, and reserved chicken. Bring to a boil, then reduce heat and simmer for about 20 minutes until the chicken is very tender.
- Stir in the potatoes and simmer for about 15 minutes until they are just tender and the stew thickens. Remove the thyme sprigs and bay leaves before serving. Stir in parsley and season to taste.
Notes
For extra flavor, consider adding other herbs such as rosemary or oregano.
Serve with crusty bread for a complete meal.
This stew can be made ahead and reheated, as flavors develop more over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
