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    Home » Recipes

    Stove Top Chicken Stew Recipe

    by Patti Estep · Feb 24, 2023

    Jump to Recipe
    Partial aerial view of a serving of chicken stew in a white bowl.

    This warm and hearty one pot chicken stew recipe is easy to create and makes a wonderful healthy meal for the whole family to enjoy.

    White bowl of chicken stew with a spoon.

    There's nothing like a big pot of stew on a cold wintery or rainy day. This chicken stew tastes much like my mother-in-law's chicken pot pie but you don't have to make the homemade noodles. They are wonderful but take extra time and effort.

    Bowl of chopped celery and onions.

    Making Chicken Stew

    What You'll Need

    • chicken parts bone-in skin-on (mix of thighs and breasts)
    • 2 tablespoons olive oil
    • 1.5 cups onion finely diced
    • 1 cup celery finely diced
    • 2 large carrots peeled and cut up into bite sized pieces
    • 2 pounds of potatoes peeled and cubed (about 4 large)
    • 2 quarts chicken broth
    • 10 ounces frozen cut green beans (thawed)
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons all-purpose flour
    Onions and celery are sauteed in a dutch oven.

    Start with sauteing onions and celery just like you would with most soups and stews. Often I use diced carrots too. However, in this dish, the carrots will be larger bite-sized pieces and are added later.

    Browning chicken piece in Dutch oven.
    chicken thighs browning in the pot

    Brown the chicken parts with the skin on. This brings extra flavor to the dish. Do this in batches.

    After the chicken is browned on both sides you can remove it and let it cool before pulling the meat from the bones and chopping it up or shredding it.

    Chicken stew simmering in a pot on the stove.

    While the chicken is cooling add the carrots, broth, and potatoes and simmer them until the potatoes and carrots are easy to pierce with a fork or "fork tender."

    Then you can add the chicken back to the pot along with the green beans.

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    Measuring cup dipped in to broth.

    To thicken the stew make a slurry. Do this by dipping a 1/2 measuring cup of the hot liquid broth and placing it in a small jar along with 2 tablespoons of flour.

    Small mason jar with lid containing slurry.

    Shake the jar and once the broth and flour have mixed well together you can stir it into the pot.

    Dutch oven with chicken stew and a spoon.

    Allow the stew to simmer for a little while longer and thicken slightly before serving.

    Bowl of chicken stew with a spoon taking a bite.

    Is it a one-pot chicken stew or a soup? It's up to you what you want to call it but I think you will agree that it's pretty dang good.

    Patti signature

    More Hearty Stews

    • Moroccan Beef Stew
    • Harvest Vegetable Beef Stew
    • Lebanese Chicken Moghrabieh
    • One Pot Seafood Jambalaya
    Aerial view of a bowl of chicken stew with a spoon.
    White bowl of chicken stew with a spoon.

    One Pot Chicken Stew Recipe

    Here's a delicious hearty stove top chicken stew recipe that you can easily make in an afternoon to feed the whole family.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Course Dinner Recipes
    Cuisine American
    Servings 8
    Calories 378 kcal

    Equipment

    • Large dutch oven pot

    Ingredients
      

    • 3 pounds chicken bone in skin on
    • 2 tablespoons olive oil
    • 1.5 cup onion finely diced
    • 1 cup celery finely diced
    • 2 large carrots peeled and cut up into bite sized pieces
    • 2 pounds potatoes peeled and cubed
    • 2 quarts chicken broth
    • 10 ounce cut green beans
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons all purpose flour

    Instructions
     

    • Saute celery and onions in olive oil in a large pot or dutch oven on medium-high heat for 3-5 minutes or until the vegetables are soft.
    • Add chicken pieces with skin side down in batches for about 5 minutes until the skin is browned.
    • Flip the chicken and saute for an additional 5 minutes.
    • Remove chicken onto a plate and allow to cool.
    • Remove chicken from bones and skin and shred.
    • Add broth and carrots and potatoes to the dutch oven.
    • Simmer until potatoes are fork tender.
    • Return shredded chicken to the pot and add in the green beans.
    • Take 1/2 cup of broth and mix it with 2 tablespoons of flour in a small jar to make a slurry.
    • Shake the jar until well mixed.
    • Pour the broth and flour mixture into the stew.
    • Simmer for another 10 minutes to allow the stew to thicken slightly.
    • Serve in bowls.

    Notes

    Leftovers can be placed in an air-tight container in the fridge for a few days or placed in the freezer.

    Nutrition

    Serving: 1gCalories: 378kcalCarbohydrates: 30gProtein: 21gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 95mgSodium: 1135mgPotassium: 920mgFiber: 5gSugar: 5gVitamin A: 2946IUVitamin C: 30mgCalcium: 63mgIron: 2mg

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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    Hi!

    I'm Patti

    Join me to create lots of fun DIY projects, including crafts, gardening, home decor, and tasty recipes

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