Hearty Chicken and Potato Stew

Hearty Chicken and Potato Stew brings warm, homey flavors to a weeknight table with little fuss. This stew blends tender chicken, soft potatoes, and carrots in a savory broth that tastes like a hug in a bowl. If you want a related take with more vegetables, try this Hearty chicken and vegetable stew for another comforting option.

Reasons to cook this simple stew

I love this recipe because it suits cold nights and busy days alike. The ingredients are seasonal and cheap. You can make a big pot and have dinners ready for days. Families and solo eaters both find it filling. If you enjoy a classic slow-simmered bowl, the texture matches well with mashed bread or rice and pairs nicely with the flavors in a similar hearty chicken and vegetable stew recipe. The method is forgiving, so you can adjust timing without worry.

Ingredients and substitutions

Here’s what you need and why each item matters. This stew keeps things straightforward so each ingredient plays a clear role: protein, starch, aromatics, and liquid.

What you’ll need for this Hearty Chicken and Potato Stew

• 1.5–2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1.5 pounds potatoes (Yukon Gold or russet), peeled and cubed
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth (or vegetable broth)
• 2 tablespoons olive oil or butter
• 1 bay leaf
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 2 tablespoons all-purpose flour (or cornstarch slurry to thicken)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Smart swaps for dietary needs

• For a lighter version, use chicken breast and reduce oil to 1 tablespoon.
• Make it gluten-free by replacing flour with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
• Want more veggies? Add a cup of chopped green beans or peas near the end of cooking. If you like a tangy note, some cooks pair this stew concept with apple-forward recipes like apple cider stew over mashed potatoes for menu variety.

Smart variation (Optional)

Brown small whole onions and add a splash of lemon juice at the end for brightness. You can also swap potatoes for sweet potatoes for a slightly sweeter, nutrient-rich bowl.

How to make this stew

This method keeps steps clear and paced so the stew builds flavor. Work in stages: brown, sweat aromatics, simmer, finish.

Step-by-step cooking instructions

1. Pat the chicken dry and season with salt and pepper.
2. Heat oil in a large pot over medium-high heat. Brown chicken in batches until just golden. Remove and set aside.
3. Reduce heat to medium. Add onion, carrot, and celery. Cook until softened, about 6 minutes. Add garlic and cook 1 minute.
4. Sprinkle flour over the vegetables and stir for 1 minute to cook the raw taste.
5. Gradually add the chicken broth, scraping up browned bits. Add potatoes, bay leaf, and thyme. Bring to a gentle boil.
6. Return chicken to the pot. Reduce heat and simmer until potatoes are tender and chicken is cooked through, 20–25 minutes.
7. Taste and adjust salt and pepper. Remove bay leaf. Stir in chopped parsley and serve.

Step	Details
1	Brown the chicken in oil to add flavor, then set aside.
2	Cook vegetables until soft, then add flour and broth to make the base.
3	Simmer with potatoes until tender and finish with fresh herbs.

You can keep things simple or adapt the technique for other dishes. If you like quicker stir-fry styles, the same seasoning works in a chicken and vegetable stir fry, though the texture and method differ.

Tips for texture, timing & tools

• Use a heavy pot (Dutch oven) for even heat.
• Cut potatoes into similar-size pieces for even cooking.
• If the stew seems thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir in; simmer 2–3 minutes.
• For deeper flavor, brown the chicken well and let the pot develop fond before deglazing with broth.

Storage, reheating

How to store it right

Cool the stew to room temperature, then refrigerate in airtight containers for up to 3–4 days. For longer storage, freeze in portions for up to 3 months.

Reheating without losing flavor

Reheat gently on the stovetop over low heat. Add a splash of broth or water if it appears thick. Avoid high heat to keep chicken tender.

A dish worth making again and again

This stew rewards small adjustments. Add extra herbs for a brighter bowl. Use different root vegetables for variety.

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FAQs

Can I use bone-in chicken for more flavor?

Yes. Bone-in pieces add depth. Increase simmer time by 10–15 minutes and remove bones before serving or serve family-style and let diners handle bones.

How do I thicken the stew without flour?

Make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), stir into simmering stew, and cook 2–3 minutes until thickened.

Can I freeze this stew safely?

Yes. Cool fully, then freeze in airtight containers. Thaw in the fridge overnight before reheating gently on the stove.

How long will leftovers keep in the fridge?

Properly stored, leftovers keep 3–4 days. Check for off smells or changes in texture before eating.

Conclusion

Thanks for reading. If you want a traditional-style recipe to compare with this version, check this Beef Pumpkin Stew Recipe (Grandma’s Recipe) for another friendly take: Beef Pumpkin Stew Recipe (Grandma’s Recipe).