If you’re looking for a hearty, healthy dinner, you’ve come to the right place! Not only is this one-pot meal easy to make, it tastes like it’s been simmering on the stove for hours. ..although it only took 45 minutes from start to finish. Cooking chicken in a stew means that as it cooks, it releases all the juices into the broth, adding a ton of extra flavor to the stew. After that, all that’s missing is a homemade dip bread! Scroll down for more tips on making this one-pot meal, or check out some of our favorite chicken stew soup recipes.
What is Chicken Stew?
Chicken stew is like the big cousin of chicken soup, with a slightly rough edge. It comes with a rich, thick broth that is almost sauce-like and more earthy. It’s loaded with vegetables and is a real one-bowl meal. Oh, you’re definitely going to want some crusty bread to soak up all the delicious sauce!
For best results, use chicken cones
Look, I know some people really don’t like dark meat, but these tender drumsticks really take this dish to the next level. I highly recommend not using chicken breasts, but if you must, choose bone-in chicken breasts for extra flavor, then chop and remove the bones after simmering.
Broth is important
You really should be simmering this chicken stew with a delicious broth. I use a better broth than bouillon because it’s my favorite and it tastes great. I also mixed two broths, chicken and veggies, which I think adds complexity to the flavor and helps deepen the color of the broth.
How to Make the Best Chicken Stew Recipe
You can make it all or part ahead of time (like white chicken chili, leftovers taste better) and freeze in portions for a chilly night. This chicken stew is healthy because it contains vegetables that provide lean protein for the chicken, and it uses skim milk instead of cream.
You can serve it with roasted veggies if you want, but it’s not required.
Chicken stew is a healthy all-in-one meal in itself. (Although I certainly wouldn’t mind if you put some English muffin bread just in case.)
If you’ve already made it, let us know what you think in the comments below!
- 2 tablespoons. butter
- 2 large carrots, peeled and cut into coins
- 1 celery, choppedkosher salt
- Freshly ground black pepper
- 3 cloves garlic, chopped
- 1 tablespoon. all-purpose flour
- 1 1/2 lbs. Boneless Skinless Chicken Breast
- 3 sprigs fresh thyme
- 1 bay leaf
- 3/4 pound small potatoes, quartered
- 3°C. Low Sodium Chicken Broth
- Fresh chopped parsley for garnish
- Preheat oven to 180°C.
- Dice the onion and celery, chop the garlic, slice the carrots, and cut the baby potatoes in half before you start.
- Cut chicken thighs into 1-inch pieces. Sprinkle the chicken with 2 tablespoons of flour and toss to coat.
- If there is too much oil in the pan, throw some away. Add onion and garlic. Cook for 2 minutes until the onions are translucent. Add carrots and celery and cook for 1 minute
- Add wine. Stir and scrape the bottom of the pan to dissolve the brown bits from the liquid. Cook until most of the liquid is gone, 1 minute.
- Add the floured chicken to the pan with the butter and oil and brown the chicken on all sides (do not stir until the bottom is browned). When the chicken is browned and has a nice brown flour coating on the bottom of the pan, use a slotted spoon to transfer the chicken to a clean bowl. Chicken doesn’t have to be
- Add the onions, celery, garlic and carrots to the pot and continue to fry until the onions are soft. Use the moisture released by the vegetables to break up browned bits and scrape them off the bottom of the pan.
- Once the vegetables are slightly soft, add the remaining 2 tablespoons of flour to the pan and continue to fry over medium heat for about two minutes. The flour will start to coat the bottom of the pan again.
- Return the browned chicken to the pot. Also add potatoes, parsley, thyme, rosemary, sage, pepper, chicken stock, and vegetable stock. Stir to combine and dissolve all flour in the bottom of the pan.
- Cover the pot and bring to a boil. After boiling, remove the lid and reduce the heat to medium-low. Let the stew simmer over medium-high heat, uncovered, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the broth has thickened.
- Taste the stew and add salt if needed (I didn’t add salt, but it depends on the saltiness of the broth used). If desired, add a tablespoon of freshly chopped parsley and serve hot.
Slow Cooker Chicken Stew
This chicken stew recipe is made with easy, pantry-friendly ingredients. The key to the complex flavor is layering by first browning the chicken, then sauteing the vegetables, delicious onions, and garlic before adding to the broth. you will need
- 1.5 lbs. Boneless Skinless Chicken Thighs
- 1 tablespoon olive oil
- salt and pepper
- 3 chopped carrots
- 1 yellow onion chopped
- 5 garlic cloves chopped
- 2 sweet potatoes, peeled and diced
- 2 tablespoons coconut aminos
- 1 teaspoon salt
- ¾ teaspoon oregano
- ½ teaspoon rosemary
- 1 bay leaf
- 2 ½ cups chicken stock
- 1 cup almond milk or milk of your choice
- 2 tablespoons cornstarch or arrowroot
I prefer the dried herbs in this chicken stew recipe because they are added at the beginning of the soup which adds flavor to the broth. You are welcome to use fresh herbs, but you will need three times as much as dried herbs. Be sure to add them at the end of cooking for maximum flavor.
Step 1: Shredded Chicken
Pat chicken dry with paper towels; sprinkle with salt and pepper. Drying the chicken allows the spices to stick. Allowing the chicken time to rest while preparing the vegetables will help the spices seep into the chicken.
In a large Dutch oven/stock pot, broil chicken until golden brown, about 2 minutes per side. Transfer to a plate, but leave drippings.
Step 2: Sauté the Vegetables
Melt 3 tablespoons butter and 2 tablespoons olive oil in now empty skillet over medium heat. Once melted, increase heat to medium-high and add onion, carrots, and celery; sauté for 4 minutes, removing gold nuggets from bottom of pan.
Add garlic and saute 30 seconds; sprinkle with flour, then cook, stirring constantly, for 2 minutes (it will thicken). Don’t let the flour stick to the bottom of the pan or it will burn.
Cooking the flour removes the smell and taste of raw flour.
The vegetables are not quite soft at this point, but when they are simmered with the stew they will soften.
Step 3: Add the remaining ingredients
Return the charred chicken to the pot with the fire-roasted diced tomatoes, add the juices, cannellini beans, chicken stock, chicken stock, dried parsley, dried oregano, dried thyme, dried basil, ground cumin, paprika, and bay leaf.
Step 4: Make the Soup
Cover the soup, bring it to a boil, and slide the lid so that it partially covers the pan, leaving about an 1-inch opening.
Simmer the soup for 12-15 minutes, or until the chicken is tender enough to shred.
How long it takes for the chicken to soften depends on the thickness of the chicken. Chicken thighs take less than 15 minutes, chicken breasts may take 25 minutes.
Step 5: Cut Chicken and Add Green Beans
Place chicken on a cutting board and let cool enough to handle before cutting into bite-sized pieces (do not add back to soup just yet).
Meanwhile, add green beans to soup and simmer for another 10 minutes, partially covered or until potatoes are tender.
Step 6: Add Chicken
Stir in the shredded chicken (or roast chicken, if using).
Add extra broth to reduce “chunky” stew.
Taste and season with salt and pepper (I like more salt).
>> See more: How to Cook Chicken Kare-Kare sa Gata
CHICKEN SOUP VS. CHICKEN STEW
Almost all of the ingredients and flavors of this recipe are the same as the classic chicken noodle soup, so what’s the difference between a soup and a stew? Generally speaking, the main difference is the amount of liquid in the pot. Soups have a lot more broth than stews, so the ingredients are either completely liquefied and pureed or completely submerged in the broth.
By contrast, grits tend to be more hearty than soups, with less broth and a slightly thicker consistency. What is another key difference between this chicken stew and traditional chicken noodle soup? Soups often contain pasta or rice, and potatoes are the most common starch in stews.
- Ingredients for Chicken Stew: Onions, celery, carrots, and potatoes: Vegetables that add flavor and nutrition to hearty stews.
- Garlic: Delicious
- Bay Leaf, Paprika, Thyme, Rosemary, and Poultry Seasoning: Herbs and spices add a cozy, earthy flavor to stews.
- Bone-in chicken breasts or thighs: You can use chicken breasts if you like white meat, but I find that chicken thighs stay the most juicy in the slow cooker. Simply pull the bone-in chicken back and trim it with kitchen shears or a sharp knife to remove the skin from the bone-in chicken.
- Low-sodium chicken stock or chicken stock: A liquid base for stews. If you start with a low-sodium broth, you can control the saltiness of the stew by adding more or less salt.
- Cornstarch: Mix with cold water to make a cornstarch slurry to thicken the broth.
- Salt and pepper: enhances other flavors in the dish and makes stews more complex
How to Stew Chicken in a Crock Pot
This slow cooker chicken stew recipe requires only a handful of simple, easy-to-find ingredients. If you’re looking for a healthy, family-friendly dinner that’s also very affordable, this old-fashioned recipe is the key!
- Add vegetables, herbs and spices to bottom of slow cooker.
- Season the chicken with salt and pepper, then place the meat over the vegetables.
- Pour the broth over it.
- Cover and cook for 6-8 hours on low and 3-4 hours on high.
- Remove the chicken from the pan within the last 30 minutes. Mince or dice the meat and discard the bones. Return the meat to the slow cooker.
- Stir in cornstarch.
- Cook uncovered on HIGH for another 30 minutes or until the broth has thickened slightly.
- Remove bay leaves and vanilla stems, season with salt and pepper, and transfer to a small bowl.
Please feel free to ask questions or share your stories in the comments in web answerthequestion.net