This hearty Chicken Stew is full of flavor, paired with diced tomatoes, carrots, and potatoes. Serve with a side salad, bread, or white rice.
This meal is pure comfort and comes together in just an hour, enough time to let all of the flavors meld together and the veggies get nice and tender. While we love serving it over rice, we also like to serve it over buttered noodles too!
- Olive oil – Olive oil or avocado oil will help brown the chicken and give the stew more flavor.
- Boneless Skinless Chicken Breast – You could also use chicken thighs or chicken tenderloins.
- Chicken Broth – We prefer to use homemade chicken broth whenever possible, but you could also use storebought.
- Crushed or Diced Tomatoes – We use all of the tomatoes with juice if using diced tomatoes. Kids will usually like crushed over diced.
- Spices – We use a blend of spices. These include parsley, basil, oregano, thyme, salt, and pepper to taste.
- Carrots – In a pinch, you could also use baby carrots, but you’ll need to slice them in half.
- Yukon Potatoes – We want the potatoes to stay together, so for this recipe, we recommend Yukon potatoes or red potatoes. Russet is perfect for baked potatoes and mashed potatoes, but not so much a stew.
How to make Chicken Stew
Brown the chicken in a dutch oven with oil. This will help give the chicken more flavor.
Once the chicken is browned on all sides, add the remaining ingredients.
Bring to a boil and then reduce the heat to let it simmer for an hour.
Once it’s done, serve as desired.
Recipe tips and variations
- Don’t like chicken? You could also use beef or pork.
- Want to add more veggies? We suggest adding frozen mixed veggies toward the end if you wanted to add more.
- To make slow cooker stew, cook for 4-5 hours on high or 7-8 hours on low.
- To make instant pot chicken stew, cook on manual, high pressure, for 12 minutes, followed by 10 minutes of natural release.
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Freeze: To freeze chicken stew, place it in an airtight freezer-safe container and freeze for up to 6 months. The potatoes’ texture will be a bit different, so we recommend omitting those for freezing.
- Reheat: To reheat the stew, we like to use a saucepan, but you could also use the microwave.
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- 4 boneless skinless chicken breast diced
- 4 cups chicken broth
- 26 oz can crushed or diced tomatoes
- 1/2 teaspoon parsley
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- salt to taste
- 6 carrots peeled and chopped
- 1 1/2 lbs Yukon potatoes chopped, you can also use small potatoes and cut in half
- In a dutch oven, heat the olive oil and then add the chopped chicken breast. Brown the chicken on all sides and then add the remaining ingredients.
- Bring to a boil and then reduce the heat to let it simmer for an hour.
- Once the chicken is fully cooked and the veggies are tender, serve over rice or mashed potatoes.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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