Chicken Stew

Cozy up with a warm and comforting bowl of homemade Chicken Stew, loaded with tender chicken, fresh vegetables, and aromatic herbs. This hearty, one-pot wonder is a staple for any occasion, perfect for a chilly evening or a bustling weeknight dinner.

Ready Time

1 hrs 30 mins

Yields

5 servings

Ingredients

1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
2 medium-sized onions, chopped
3 cloves of garlic, minced
2 medium-sized carrots, peeled and chopped
2 medium-sized potatoes, peeled and chopped
1 large red bell pepper, chopped
2 cups of chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Instructions

Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onions and cook until they’re translucent, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the chicken pieces to the pot, cooking until browned on all sides, about 5-7 minutes. Remove the cooked chicken from the pot and set aside.

Add the remaining 1 tablespoon of olive oil to the pot.

Add the chopped carrots, potatoes, and red bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.

Add the chicken broth, thyme, rosemary, salt, and black pepper to the pot.

Stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, covered, for 20-25 minutes, or until the vegetables are tender.

Add the browned chicken back to the pot and continue to simmer, uncovered, for another 5-10 minutes, or until the chicken is cooked through and the stew has thickened slightly.

Serve hot, divided among 5 servings.

Notes

You can customize this stew to your taste by adding your favorite vegetables or spices. For a spicy kick, add a diced jalapeno pepper or red pepper flakes to the pot with the onions and garlic.

If you prefer a thicker stew, mix 1-2 tablespoons of all-purpose flour with a little water and stir it in during the last 5 minutes of cooking.

To make this recipe in a slow cooker, brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 3-4 hours. You can also prep the stew up to a day in advance, refrigerating or freezing it until you’re ready to simmer.