Easy Chicken Stew
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A Cozy Pot of Comfort Food
This Easy Chicken Stew came together on one of those nights when I wanted something hearty without spending hours in the kitchen. I had a chicken to use up, a handful of vegetables in the fridge, and a craving for something warm and comforting. The result was this simple chicken stew that’s packed with tender chicken, potatoes, carrots, green beans, and kale in a flavorful broth.
What I love most about this recipe is how flexible it is. Sometimes I use a rotisserie chicken when I’m short on time, and other times I’ll roast a whole chicken and use the leftovers. Either way, it’s the kind of meal that fills the house with amazing smells and always leaves everyone reaching for a second bowl.
Why You’ll Love This Recipe
- Easy one-pot dinner
- Loaded with chicken and vegetables
- Great for meal prep
- Family-friendly comfort food
- Perfect for using rotisserie chicken
- Freezer-friendly
- Simple ingredients you likely already have on hand
Is Chicken Stew the Same as Chicken Soup?
While both recipes contain chicken, vegetables, and broth, chicken stew is heartier and more filling than chicken soup. Chicken stew contains more vegetables and meat in every serving, creating a thicker, more satisfying meal that can easily stand on its own as dinner.
Ingredients Needed To Make This Easy Chicken Stew
- Whole Chicken: Roasting your own chicken adds incredible flavor, but rotisserie chicken works beautifully and saves time.
- Chicken Stock: Use chicken stock, broth, or bone broth. Bone broth adds additional richness and protein.
- Potatoes: Yukon Gold or red potatoes hold their shape well and become perfectly tender.
- Sweet Potatoes: Add subtle sweetness and extra texture to the stew.
- Carrots: Bring natural sweetness and beautiful color.
- Green Beans: Add freshness and a little texture to every bite.
- Kale: Adds heartiness and extra nutrition. Dino kale works especially well.
- Lemon Juice: Brightens the broth and balances the richness.
- Thyme: A classic herb that pairs perfectly with chicken and vegetables.
How To Make Easy Chicken Stew
- Roast the Chicken: Preheat the oven to 425°F.
- Pat the chicken dry and rub with olive oil. Season with kosher salt and black pepper.
- Place in a roasting pan and roast for 60 to 80 minutes, or until the thickest part of the breast reaches 165°F.
- Allow the chicken to rest for 20 minutes before removing the meat from the bones and chopping into bite-sized pieces.
- Sauté the Vegetables: Heat olive oil in a large Dutch oven or stockpot over medium heat.
- Add the onion, bell pepper, and celery. Cook for 5 to 7 minutes until softened.
- Simmer the Stew: Pour in the chicken stock.
- Add the carrots, potatoes, sweet potatoes, green beans, thyme, salt, and pepper.
- Bring to a gentle boil.
- Reduce the heat and simmer for 20 to 25 minutes, or until the vegetables are tender.
- Add the Chicken: Stir in the cooked chicken and kale.
- Continue cooking for 5 minutes.
- Thicken the Broth: Whisk together the cornstarch and water until smooth.
- Slowly stir the slurry into the stew.
- Cook for an additional 2 to 3 minutes until slightly thickened.
- Finish and Serve: Stir in the parsley and fresh lemon juice.
- Taste and adjust seasoning as needed.
- Serve warm with crusty bread, biscuits, or cornbread.
Slow Cooker Chicken Stew
- Add the onion, bell pepper, celery, carrots, potatoes, sweet potatoes, green beans, thyme, salt, pepper, and chicken stock to a slow cooker.
- Add the chicken.
- Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Stir in the kale during the final 30 minutes.
- Mix together the cornstarch slurry and stir it into the slow cooker during the last 20 to 30 minutes of cooking.
- Finish with parsley and lemon juice before serving.
Variations
- Rotisserie Chicken Stew: Use shredded rotisserie chicken to save time.
- Chicken Stew with Bone Broth: Swap traditional chicken stock for bone broth to add extra protein.
- Chicken Stew with Sweet Potatoes: Use all sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
- Extra Vegetable Chicken Stew: Add peas, mushrooms, zucchini, or corn for even more vegetables.
What To Serve With Chicken Stew
Storage and Freezing
Store leftover chicken stew in an airtight container in the refrigerator for up to 4 days. For longer storage, cool the stew completely and freeze it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until warmed through. Add a splash of chicken stock if the stew thickens after storing.
Easy Chicken Stew Recipe
Equipment
- Large Dutch oven or stockpot
- sharp knife
- Wooden spoon
Ingredients
For the Chicken
- 1 whole chicken (or 1 rotisserie chicken)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
For the Stew
- 3 tbsp olive oil
- 1 large onion (diced)
- 1 red bell pepper (diced)
- 2 celery stalks (chopped)
- 6 cups chicken stock
- 1 1/2 cups carrots (sliced)
- 1 1/2 cups sweet potatoes, (cut into 1-inch cubes)
- 1 cup potatoes (cut into 1-inch cubes)
- 1 cup green beans (sliced)
- 1 tsp thyme leaves
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 cups dino kale, chopped (optional)
- 2 tbsp fresh parsley (chopped)
- Juice of ½ lemon
Cornstarch Slurry
- 1 tbsp cornstarch
- 3 tbsp water
Instructions
- If roasting a whole chicken, preheat the oven to 425°F. Pat the chicken dry with paper towels. Rub the chicken with 2 tablespoons olive oil and season with 1 teaspoon kosher salt and ¼ teaspoon black pepper.
- Place the chicken in a roasting pan and roast for 60 to 80 minutes, or until the thickest part of the breast reaches 165°F. Let the chicken rest for 20 minutes before removing the meat from the bones. Roughly chop or shred the chicken and set aside.
- If using rotisserie chicken, remove the meat from the bones, roughly chop or shred it, and set aside.
- Place a large stockpot or Dutch oven over medium heat. Add 3 tablespoons olive oil, diced onion, red bell pepper, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion is translucent.
- Pour in the chicken stock. Add the carrots, sweet potatoes, potatoes, green beans, thyme, kosher salt, and black pepper. Stir to combine.
- Bring the stew to a gentle boil. Reduce the heat to medium-low and simmer for 20 to 25 minutes, or until the potatoes, sweet potatoes, and carrots are fork tender.
- Stir in the cooked chicken and chopped kale. Simmer for another 5 minutes, just until the chicken is warmed through and the kale has softened.
- In a small bowl, whisk together the cornstarch and water until smooth.
- Slowly pour the slurry into the stew while stirring. Continue cooking for 2 to 3 minutes, or until the broth slightly thickens.
- Stir in the chopped parsley and fresh lemon juice. Taste and adjust with additional salt or pepper if needed.
- Serve warm and enjoy!
Notes
- Rotisserie chicken is the easiest shortcut for this recipe.
- Cut the potatoes, sweet potatoes, and carrots into similar-sized pieces so they cook evenly.
- Add the kale near the end so it keeps its color and texture.
- For a thicker stew, add 1 extra teaspoon cornstarch mixed with 1 tablespoon water.
- Fresh lemon juice brightens the broth without making the stew taste lemony.
Storage and Freezing
Store leftover chicken stew in an airtight container in the refrigerator for up to 4 days. For longer storage, cool the stew completely and freeze it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until warmed through. Add a splash of chicken stock if the stew thickens after storing.Nutrition
Yes. Rotisserie chicken is one of the easiest ways to make this chicken stew recipe. You’ll need about 4 to 5 cups of shredded chicken. Since the chicken is already cooked, simply add it during the last few minutes of cooking so it stays tender and doesn’t dry out.
This recipe uses a cornstarch slurry to lightly thicken the broth while keeping it rich and flavorful. If you’d like an even thicker stew, add an additional teaspoon of cornstarch to the slurry or mash a few of the cooked potatoes directly into the broth before serving.
Yukon Gold potatoes are often considered the best choice because they become creamy while still holding their shape. Red potatoes are another great option. Russet potatoes can be used but tend to break down more during cooking.
Absolutely. I find the flavor improves after a day in the refrigerator. The vegetables absorb more of the broth, creating an even richer and more flavorful stew. Simply reheat gently on the stovetop before serving.
Yes. Allow the stew to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat on the stovetop. You may need to add a splash of broth if the stew has thickened during storage.
This recipe is very flexible. Peas, corn, mushrooms, parsnips, zucchini, and even butternut squash work well. It’s a great recipe for using vegetables you already have in the refrigerator.
A small amount of fresh lemon juice brightens the broth and balances the richness of the chicken and vegetables. It doesn’t make the stew taste lemony, but it does make all of the flavors taste fresher and more vibrant.
Yes. Add the vegetables, broth, seasonings, and chicken to the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Stir in the kale near the end of cooking and add the cornstarch slurry during the final 20 to 30 minutes so the broth has time to thicken.
