I make this chicken stew when I want tender chicken, hearty vegetables, and a rich, savory broth all in one pot. One spoonful and it’s clear why this family favorite never lasts long.

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I’m obsessed with this Easy Homemade Chicken Stew because it tastes like the kind of dinner I actually want after a long day: rich, hearty, and loaded with real flavor. I love how the chicken turns tender and satisfying, while the carrots bring just enough sweetness to keep every bite interesting.

No fuss, no fancy mood, just a big pot of savory goodness that feels totally worth slowing down for. And the broth?

Deep, comforting without being sleepy, and packed with that “one more spoonful” pull. But honestly, I’d eat this straight from the pot.

Zero shame. Serious dinner energy.

Ingredients

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Chicken brings the cozy protein, and thighs stay juicy even if you’re distracted.
Salt and pepper keep everything honest, simple, and not bland.
Olive oil or butter starts that rich, homey base you’ll smell fast.
Onion adds sweetness and makes the stew taste like it simmered longer.
Garlic gives it that “okay, dinner’s happening” kind of aroma.
Carrots bring color, light sweetness, and a soft bite.
Celery adds a fresh little crunch before it melts into the broth.
Potatoes make it hearty, filling, and basically a meal in a bowl.
Flour helps thicken things up so it’s stew, not soup.
Chicken broth carries all the flavor without making it too heavy.
Tomatoes add brightness, a little tang, and balance the richness.
Bay leaves and thyme bring that classic cozy stew flavor.
Plus, peas and parsley make it look fresh instead of beige.

Ingredient Quantities

2 pounds bone-in, skin-on chicken thighs or boneless chicken breasts, trimmed

1 teaspoon kosher salt plus extra to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil or unsalted butter

1 large yellow onion, diced

3 cloves garlic, minced

3 medium carrots, peeled and sliced into 1/2 inch pieces

2 stalks celery, sliced

3 medium russet or Yukon Gold potatoes, peeled and cut into 1 inch cubes

3 tablespoons all purpose flour

4 cups low sodium chicken broth

1 (14 ounce) can diced tomatoes, undrained, or 1/2 cup tomato paste diluted in 1/2 cup water

2 bay leaves

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1/2 cup frozen peas (optional)

2 tablespoons chopped fresh parsley for garnish

How to Make this

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1. Pat the chicken dry and season all over with 1 teaspoon kosher salt and 1/2 teaspoon pepper.

2. Heat 2 tablespoons olive oil or unsalted butter in a large heavy pot or Dutch oven over medium high heat until shimmering. Add chicken and brown on both sides, about 4 to 5 minutes per side; work in batches if needed. Transfer chicken to a plate.

3. Reduce heat to medium and add the diced onion to the pot; cook until softened, about 4 minutes. Add minced garlic and cook 30 seconds more until fragrant.

4. Add the sliced carrots and celery and cook 3 to 4 minutes to begin softening. Stir in the cubed potatoes.

5. Sprinkle 3 tablespoons all purpose flour over the vegetables and stir to coat evenly; cook 1 to 2 minutes to remove raw flour taste.

6. Gradually pour in 4 cups low sodium chicken broth while stirring to deglaze the pot and prevent lumps. Add the undrained can of diced tomatoes or the diluted tomato paste, 2 bay leaves, and 1 teaspoon dried thyme or 1 tablespoon fresh thyme.

7. Return the chicken to the pot, nestling pieces into the broth. Bring to a simmer, then reduce heat to low, cover, and cook until chicken is cooked through and vegetables are tender, about 25 to 35 minutes for bone in thighs or 15 to 20 minutes for boneless breasts.

8. If using frozen peas, stir them in during the last 5 minutes of cooking. Taste and adjust seasoning with additional kosher salt and pepper as needed.

9. Remove and discard bay leaves. Spoon stew into bowls and garnish with 2 tablespoons chopped fresh parsley before serving.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Tongs
8. Ladle or large serving spoon

FAQ

Can I use boneless chicken instead of bone in and will it change the flavor?

Yes. Bone in chicken adds slightly more depth to the broth, but boneless breasts or thighs work fine and cook faster. If using breasts, reduce simmer time to avoid drying.

How do I thicken the stew if it is too thin?

Simmer uncovered to reduce liquid, or whisk an extra tablespoon of flour with a little cold water to make a slurry, then stir it in and cook until thickened.

Can I make this in a slow cooker or Instant Pot?

Yes. For a slow cooker, brown chicken and vegetables first, then cook on low 6 to 8 hours. For an Instant Pot, use the Sauté function for browning, then pressure cook 8 to 10 minutes and quick release.

How can I adjust the seasoning and herbs?

Taste near the end and add salt and pepper as needed. Swap thyme for rosemary or oregano if preferred, but use sparingly to avoid overpowering the stew.

Can I substitute other vegetables?

Absolutely. Turnips, parsnips, mushrooms, or diced sweet potatoes are good options. Add quicker cooking vegetables like peas at the end to avoid overcooking.

How long does leftovers keep and how should I reheat them?

Store in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove over low heat until simmering, or microwave in short bursts, stirring until hot.

Easy Homemade Chicken Stew Recipe Substitutions and Variations

Chicken thighs or breasts: use bone-in chicken legs or a mix of boneless skinless thighs; or swap for turkey thighs for a slightly richer flavor.
Olive oil or unsalted butter: substitute avocado oil, grapeseed oil, or ghee for a higher smoke point and similar richness.
Russet or Yukon Gold potatoes: use sweet potatoes for a touch of sweetness, Yukon alternatives like red potatoes, or peeled turnips for a lower-starch option.
All purpose flour (thickener): replace with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water per tablespoon flour), arrowroot powder, or instant mashed potato flakes to thicken.

Pro Tips

1. Brown the chicken well and don’t overcrowd the pot. A good sear builds deep flavor and color in the stew, so work in batches if needed and scrape up those browned bits when you add the broth.

2. Mix the flour with a few tablespoons of broth first if you want a smoother, lump-free finish. Adding it dry to hot vegetables works, but a quick slurry prevents clumps and gives a silkier body.

3. If using bone-in thighs, remove them briefly near the end, shred or debone, then return the meat to the pot. That gives you tender, evenly textured pieces without overcooking the bones.

4. Brighten and balance the stew at the end. A small splash of vinegar or a squeeze of lemon juice and a pinch more salt just before serving makes the flavors pop. Add peas at the last few minutes to keep their color and snap.

Easy Homemade Chicken Stew Recipe

Recipe by Sarah level

0.0 from 0 votes

I make this chicken stew when I want tender chicken, hearty vegetables, and a rich, savory broth all in one pot. One spoonful and it’s clear why this family favorite never lasts long.

Servings

servings

Calories

436

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Tongs
8. Ladle or large serving spoon

Ingredients

2 pounds bone-in, skin-on chicken thighs or boneless chicken breasts, trimmed
1 teaspoon kosher salt plus extra to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil or unsalted butter
1 large yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into 1/2 inch pieces
2 stalks celery, sliced
3 medium russet or Yukon Gold potatoes, peeled and cut into 1 inch cubes
3 tablespoons all purpose flour
4 cups low sodium chicken broth
1 (14 ounce) can diced tomatoes, undrained, or 1/2 cup tomato paste diluted in 1/2 cup water
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1/2 cup frozen peas (optional)
2 tablespoons chopped fresh parsley for garnish

Directions

Pat the chicken dry and season all over with 1 teaspoon kosher salt and 1/2 teaspoon pepper.
Heat 2 tablespoons olive oil or unsalted butter in a large heavy pot or Dutch oven over medium high heat until shimmering. Add chicken and brown on both sides, about 4 to 5 minutes per side; work in batches if needed. Transfer chicken to a plate.
Reduce heat to medium and add the diced onion to the pot; cook until softened, about 4 minutes. Add minced garlic and cook 30 seconds more until fragrant.
Add the sliced carrots and celery and cook 3 to 4 minutes to begin softening. Stir in the cubed potatoes.
Sprinkle 3 tablespoons all purpose flour over the vegetables and stir to coat evenly; cook 1 to 2 minutes to remove raw flour taste.
Gradually pour in 4 cups low sodium chicken broth while stirring to deglaze the pot and prevent lumps. Add the undrained can of diced tomatoes or the diluted tomato paste, 2 bay leaves, and 1 teaspoon dried thyme or 1 tablespoon fresh thyme.
Return the chicken to the pot, nestling pieces into the broth. Bring to a simmer, then reduce heat to low, cover, and cook until chicken is cooked through and vegetables are tender, about 25 to 35 minutes for bone in thighs or 15 to 20 minutes for boneless breasts.
If using frozen peas, stir them in during the last 5 minutes of cooking. Taste and adjust seasoning with additional kosher salt and pepper as needed.
Remove and discard bay leaves. Spoon stew into bowls and garnish with 2 tablespoons chopped fresh parsley before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.