Name: One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks; kosher salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 1 medium sweet onion, diced; 3 carrots, peeled and diced; 2 ribs celery, diced; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; ½ cup dry white wine; 2 ½ cups chicken stock; 4 sprigs fresh thyme; 2 bay leaves; 1 pound red potatoes, cut into 3/4-inch chunks; 2 tablespoons chopped fresh parsley leaves

Jump to Recipe · Leave a Review

One-Pot Creamy Chicken & Potato Stew is the kind of meal that wraps you in a cozy blanket of warmth and flavor. This comforting dish is packed with tender chicken, hearty potatoes, and a rich, creamy broth that envelops every bite. Made in just one pot, the easy cleanup means you can spend more time enjoying the delicious meal and less time worrying about dishes. Whether you’re gathering around the dinner table or enjoying a quiet night in, this stew is sure to satisfy your cravings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)

One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)

The beauty of this stew is the melding of flavors from the fresh vegetables and herbs, blending with the luscious chicken to create a medley that even picky eaters will love. On a chilly evening, there’s nothing quite like a steaming bowl of One-Pot Creamy Chicken & Potato Stew to lift your spirits. Plus, it’s straightforward to prepare and budget-friendly, making it perfect for busy weeknights or a comforting Sunday dinner. You’ll be eager to share this recipe with friends and family!

Why You’ll Love This Recipe

Simple & Quick: Prep time is only 20 minutes, and it cooks in about 90, giving you a warm meal with minimal fuss.
Irresistible Flavor: Enjoy the blend of tender chicken, creamy broth, and vibrant vegetables that creates a mouthwatering sensation.
Eye-Catching Appeal: The colorful ingredients make this stew as pleasing to the eye as it is to the palate.
Flexible Serving: Perfect for family dinners, meal prepping, or a cozy get-together with friends.
Diet-Friendly Options: While the recipe is hearty, it’s easy to adapt to gluten-free or dairy-free diets as needed.

Ingredients You’ll Need

2 pounds boneless, skinless chicken thighs: These are juicy and will remain tender during cooking. You can substitute with chicken breasts, but thighs offer more flavor.
Kosher salt and freshly ground black pepper: Essential staples for seasoning; adjust to taste for that perfect balance.
2 tablespoons olive oil: Great for sautéing and adds a lovely depth of flavor. You can use vegetable oil if you prefer.
1 medium sweet onion, diced: This provides a natural sweetness to the stew. Yellow onions work fine as a substitute.
3 carrots, peeled and diced: They add a slight sweetness and vibrant color; substitute with parsnips for a twist.
2 ribs celery, diced: For a fresh crunch and aromatic profile; you can omit if you’re not a fan.
3 cloves garlic, minced: A must for flavor—use fresh, as it greatly enhances the stew’s aroma.
3 tablespoons all-purpose flour: This will help thicken the stew; cornstarch can be used as a gluten-free alternative.
1 tablespoon tomato paste: Adds richness and depth; be sure to get the pure tomato paste without added sugars.
½ cup dry white wine: Helps deglaze the pot and adds complexity; feel free to substitute with chicken broth for a non-alcoholic option.
2 ½ cups chicken stock: The base of the stew—homemade is best, but store-bought works too.
4 sprigs fresh thyme: An aromatic herb that complements the chicken perfectly; dried thyme can be used in a pinch (1 teaspoon).
2 bay leaves: Essential for flavoring; remember to remove them before serving.
1 pound red potatoes, cut into ¾-inch chunks: They hold their shape well during cooking, but you can use Yukon Gold potatoes for a creamier texture.
2 tablespoons chopped fresh parsley leaves: This adds a pop of freshness at the end, brightening up the flavor.

How to Make One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)

Season Chicken: Start by seasoning 2 pounds of boneless, skinless chicken thighs with 1 teaspoon salt and ½ teaspoon pepper, ensuring each piece is well coated. This enhances the natural flavor of the chicken.

Sauté Chicken: In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Working in batches, add the seasoned chicken, cooking for about 6-8 minutes. Stir occasionally until the chicken is evenly browned, then set aside.

Cook Vegetables: In the same pot, add 1 medium diced sweet onion, 3 diced carrots, and 2 diced ribs of celery. Sauté these for about 3-4 minutes, stirring occasionally until they become tender and fragrant.

Add Garlic: Next, stir in 3 minced cloves of garlic, cooking for about 1 minute until it is fragrant. This brings out the aroma that will make your kitchen feel inviting!

Incorporate Flour and Tomato Paste: Whisk in 3 tablespoons of all-purpose flour and 1 tablespoon of tomato paste. Cook this for about 1 minute until lightly browned—this forms a flavorful roux that thickens the stew.

Deglaze with Wine: Pour in ½ cup of dry white wine, scraping any browned bits from the bottom of the pot. This is where all the goodness hides! Cook for a couple of minutes until the wine is reduced slightly.

Add Stock and Herbs: Stir in 2 ½ cups of chicken stock, 4 sprigs of fresh thyme, and the browned chicken. Bring the mixture to a gentle boil, then reduce the heat to simmer for about 20 minutes—or until the chicken is very tender.

Include Potatoes: Now, add in 1 pound of cubed red potatoes, continuing to simmer for about 15 minutes. This should help the potatoes become just tender while allowing the stew to thicken.

Finish Stew: Remove and discard the thyme sprigs and bay leaves. Stir in 2 tablespoons of chopped parsley, seasoning with additional salt and pepper to taste. And there you have it—rich, creamy chicken and potato stew ready to be served!

Storing & Reheating

To store your One-Pot Creamy Chicken & Potato Stew, let it cool to room temperature before transferring it into an airtight container. It will last in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat on the stovetop over low heat until warmed through, about 10-15 minutes. Keep in mind that flavors may deepen, and the texture might be slightly different, but a splash of chicken stock or water can help refresh it as you reheat.

Chef’s Helpful Tips

Stir the stew gently while simmering to avoid breaking up the potatoes too much.
If you’re short on time, you can use precooked rotisserie chicken; add it during the last 10 minutes of simmering for a quick fix.
Make the stew in advance—it tastes even better the next day! Simply store it in the fridge and reheat gently.
If the stew is too thick, just add a splash of chicken broth until you reach your desired consistency.

The combination of these tips will help ensure your stew turns out perfectly hearty every time!

One-Pot Creamy Chicken & Potato Stew is not only a crowd-pleaser but also a meal made with love. It’s easy to prepare and can become a go-to dish for cozy dinners or casual gatherings. Don’t hesitate to experiment with different herbs or vegetables based on what you have at home; this stew is versatile enough to embrace your creative flair. Enjoy every spoonful of this comforting dish, and share the joy it brings with those around you!

Recipe FAQs

Can I make this stew in a slow cooker?

Absolutely! You can brown the chicken and sauté the vegetables on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for about 6-8 hours or on high for about 4 hours, adding the potatoes in the last 30-45 minutes for ideal tenderness.

What if I don’t have fresh thyme?

If you can’t find fresh thyme, dried thyme works just fine! Use about 1 teaspoon of dried thyme as a substitute. Just remember, dried herbs are more potent, so start with less and adjust to taste.

Is it possible to make this stew gluten-free?

Yes! To make a gluten-free version, simply substitute the 3 tablespoons of all-purpose flour with an equal amount of cornstarch or a gluten-free flour blend. Whisk the cornstarch with a bit of chicken broth to prevent clumping before adding it to the stew.

Can I add other vegetables to this stew?

Definitely! Feel free to add your favorite vegetables such as peas, green beans, or even bell peppers. Just keep in mind that cooking times may vary slightly, so adjust accordingly to ensure everything is cooked to perfection!