This Creamy Chicken Stew recipe is super simple to make and tastes great. With chicken, potatoes, sweet potatoes and plenty of vegetables in a creamy broth, this stew is comfort food heaven!
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
Creamy Chicken Stew
A great hearty stew recipe is a one pot meal that comforts the soul as much as the tastebuds. Plus, this recipe gives me an excuse to make my flaky Baking Powder Biscuits!
Here in Alberta we had a very short fall season. Overnight all was covered in snow, and temperatures in October were that of our usual December. So of course the need for comfort food and everything cozy hit fast and hard.
To me, there’s nothing quite as comforting on a cold evening than a hearty and filling bowl of soup or stew, the fireplace on, and the most fluffy of socks.
This Creamy Chicken Stew recipe is one that you’ll want on repeat. It’s so full of healthy vegetables, chunks of chicken and a flavourful creamy broth that has you reaching for that second bowl. You’ll want to have this recipe at hand for the cold weather months ahead.
Best of all, this chicken recipe comes together quickly and easily using ingredients you’ll most likely already have on hand. It’s a stew that you can make even on the busiest of weeknights. As a bonus, the kids gobbled this stew up in no time, which is a winner in my books.
How To Make Chicken Stew
Once you have cooked chicken, it’s a matter of a quick cook of the vegetables and then simmering. You can have this stew recipe on the table in under an hour!
The steps for cooking chicken stew are as follows:
- Cook the diced chicken just enough to seal in the flavour and give the pan some caramelization. You can also use already cooked leftover chicken as well!
- Cook the onions, carrots and celery until softened.
- Add seasonings to the veggies and cook to seal in the flavour.
- Add in the broth and simmer.
- Add in cream and/or a slurry to thicken and make the stew creamy.
While that is the condensed version of instructions, you’ll see in the full recipe card that it’s just as easy as the cliff-notes.
How to Make Stew, Creamy
As you’ll see in the recipe, at the end I add in some heavy cream and a slurry. Both of these result in a creamy stew versus a more soup-like finish.
Truth is, you could do one or the other, but I just like to do both. It gives it that cream taste plus thickens it up.
How To Thicken Stew
When the potatoes have softened, the stew is done. Yet I do one final step to this recipe to thicken it up a bit and that is adding in a slurry.
A slurry is a mixture of cornstarch and water, whisked until all lumps are gone and then added into the pot. You can also use a flour and water mixture, yet I find cornstarch to be less lumpy.
Can You Freeze This Recipe?
Yes, you can absolutely freeze this recipe. I do suggest freezing it in individual portions, in freezer zipper bags. Make sure to defrost fully in the fridge before reheating.
Variations on Chicken Stew
When making this recipe, keep in mind that there are variations that you can make. For instance, if you love corn and would like to add it to your stew, go ahead!
If you’re not crazy about sweet potatoes, then just regular is fine. Even the seasonings I suggest are to our preference, so if you want to add more pepper or garlic for example, give it try!
- 3 tbsp olive oil
- 2 lbs boneless skinless chicken thighs, cut into diced pieces
- 1 onion, diced
- 2 carrots, diced
- 3 stalks celery, diced
- 1/2 red pepper, diced
- salt and pepper to taste
- 3 tsp garlic, minced
- 2 tsp Italian seasoning
- 1 tsp thyme
- 5 cups chicken broth
- 1 cup small yellow potatoes, quartered
- 1 cup sweet potatoes, cut into similar size pieces as yellow potatoes
- 1/2 cup frozen peas
- 1/2 cup frozen cut green beans
TO THICKEN AND MAKE CREAMY
- 1/2 cup heavy cream
- 1 cup water
- 2 tbsp cornstarch
- Heat olive oil in a large pot over medium high heat and cook the diced chicken
- Remove chicken from the pot and add in the onion, carrots, celery and red pepper. Cook until softened, about 4 minutes.
- Add in the salt, pepper, garlic, Italian seasoning and thyme; and cook for another minute or until fragrant.
- Add the chicken back into the pot and give it a stir.
- Add in the broth along with the potatoes - and stir again
- Simmer for 30 minutes or until potatoes have softened.
- Add in the frozen peas and cut green beans.
- Make your cornstarch and water slurry and add that in when whisked and no lumps remain. Also add in the heavy cream
- Cook, stirring a few times, for another 5 minutes
- Serve and enjoy!
- - exchange types of vegetables to suit preference
- - slurry is to thicken and heavy cream is to make the stew creamy. These both are totally optional and you do not have to do both. Also based on preference.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 516Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 211mgSodium: 1147mgCarbohydrates: 30gFiber: 5gSugar: 7gProtein: 42g
Best Type of Chicken for Stew
I prefer to use chicken thighs when I make a stew, because they hold up best when simmering. Yet you can also use leftover chicken, or chicken breasts too if you have that on hand. Once I used leftovers from our Baked Chicken Leg Quarters recipe.
Yet regardless of what type of chicken you use, you’ll definitely want to look for that Raised by Chicken Farmer Logo on the package when shopping. If you can’t find it, ask your grocer – because the logo makes all the difference!
Why? This logo is your reassurance that the chicken you’ll enjoy chicken which was raised by a Canadian farmer.
Not only according to high Canadian standards, yet Canadian Chicken Farmers preserve the health of the land, provide value to Canada’s economy, and make food affordable food for Canadians.
So whether it’s for quality, taste, or supporting local – all are great reasons to look for this logo when choosing chicken for your family.