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This easy-to-make chicken stew recipe is classic comfort food that’s so creamy, flavorful, and full of veggies. The perfect weeknight dinner recipe that will leave everyone happy and satisfied.
Prepare this easy chicken and peas stew on the stovetop like I did or use your crockpot or instant pot! A hearty and delicious meal on a cold day that’s loaded with veggies, full of flavor, and made entirely in one pot. Made with tender chicken pieces, carrots, sweet potatoes, and other veggies, in a creamy thick sauce. A tasty weeknight meal that’s ready in less than an hour and can be served as a weeknight dinner any day of the week. Serve it with biscuits or homemade dinner rolls.
In this post, I will show you how to make this chicken stew dish on your stove top, using your instant pot, or using your crockpot/slow cooker.
Why I love it
- Wholesome and nutritious: This creamy chicken stew is made without any heavy cream and is loaded with lean chicken chunks and veggies.
- Easy to make: Make it for dinner in less than an hour from start to finish, from prepping to cooking and serving on the dinner table.
- So delicious: This homemade stew is so tasty and delicious. Full of flavor and makes for a satisfying, comforting meal.
Ingredients you will need
Below is a list of ingredients you will need to make this chicken stew. Full measurements are listed further down below in the recipe card.
- Chicken breast: I used chicken breast, but you may use boneless and skinless chicken thighs to make this chicken stew dish
- Italian seasoning: if you do not have this, use a combination or oregano, thyme, and basil.
- Olive oil: or you may use avocado oil
- Veggies used: carrots, celery, and frozen peas
- Gluten-free flour: or any flour of your choice
- Onion: any onion of your choice
- A few sprigs of fresh rosemary, thyme and sage
- Kosher salt and pepper
- Potatoes: try to use Yukon gold potatoes, or whatever you have on hand
- Sweet potatoes: gives a nice touch, but you may skip and just add more yellow potatoes
- Red bell pepper: yellow or orange will work
- Chicken broth/chicken stock: or vegetable broth.
- Cream cheese: healthier than whipping heavy cream, but you may use heavy cream if preferred.
How to make chicken stew on your stovetop
- Prepare the veggies: Clean and chop up all the veggies.
- Cook the chicken: Heat oil in a large Dutch oven or rimmed skillet over medium meat. Add in the chicken and sprinkle with Italian seasoning, salt, and pepper. Cook until slightly golden on all sides, then set aside.
- To the same preheated pot add the onions, carrots, and celery, and cook, stirring occasionally for 3-4 minutes.
- Sprinkle with flour and continue to cook for 1 minute more. Add broth and stir until well combined.
- Stir in the potatoes, sweet potatoes, red pepper, browned chicken, and herbs. Mix well to combine and allow it to get to a boil. Reduce the heat and cover the pot; simmer for about 30 minutes.
- Once the time is up and the veggies are tender, remove and discard the herb sprigs. Stir in the peas and cheese cream.
- Sprinkle with chopped parsley if desired and enjoy!
How to make it in crockpot
- Cook the chicken like you would on your stovetop: Heat oil in a pot or skillet over medium meat. Add in the chicken and sprinkle with Italian seasoning, salt, and pepper. Cook until slightly golden on all sides, then add the onions, carrots, and celery, and cook, stirring occasionally for 3-4 minutes.
- Transfer the sauteed chicken and veggies into the crockpot/slow cooker. Add the flour and mix. Then add broth, potatoes, sweet potatoes, red pepper, and herbs. and stir until well combined.
- Cook at Low for 7-8 hours or HIGH for 3-4 hours.
- 30 minutes before the completed cook time, and the veggies are tender, remove the lid and discard the herb sprigs. Stir in the peas and cheese cream. Cover again to continue cooking until time completes.
- Sprinkle with chopped parsley if desired and enjoy!
How to make chicken stew in an instant pot
- Turn the Instant pot on Sautee mode. Add oil and add the chicken, salt, pepper, and Italian seasoning. Cook for 3-4 minutes until the chicken is browned.
- Next, add the chopped onions. carrots, celery, and cook stirring occasionally for 2 minutes.
- Sprinkle with flour and continue to cook for 1 minute more. Add broth and stir until well combined.
- Stir in the potatoes, sweet potatoes, red pepper, and herbs. (do not add the peas and cream cheese yet) Mix to combine.
- Secure the lid on the instant pot and cook on manual high for 10 minutes. Allow 10 minutes for natural release, then release the valve, and open the lid. Remove the herb sprigs.
- Place it on sautee mode again, and stir in the peas and cheese cream. Let it simmer for 5 minutes until it thickens. Taste and adjust seasoning.
- Sprinkle with chopped parsley if desired and serve.
Recipe notes and tips
- Switch out the chicken with another protein like lean beef
- Feel free to switch out some of the veggies with other veggies like green beans or zucchini.
- Any potatoes will work. I used sweet potatoes to mix it up a bit with a hint of sweetness, but you can certainly make this chicken stew without.
- Try adding some greens like spinach or kale.
- Serve this chicken stew recipe with some Cilantro Lime rice or some plain white rice.
- Swap the cream cheese with some coconut milk or heavy cream.
- If you don’t have chicken broth, use vegetable broth or chicken bouillon and water.
Frequently asked questions
You can certainly freeze chicken stew. Place in an airtight container and freeze for up to 3 months. When ready to serve, allow it to thaw in the fridge the night before and reheat on your stovetop. You may add a bit of water or milk if needed.
In order to bring out the flavor of your stew, you need to add herbs. Either use dried herbs like Italian seasoning, basil, oregano, rosemary, or thyme. Feel free to use fresh herbs as well or garnish the final meal with fresh herbs.
To thicken your stew you can do a few things. Cornstarch mixed in with a little water or milk is most commonly used to thicken soups or stews. A healthier option would be to use some flour instead. You can also thicken your stew by using your fork and mashing up a few of the potato chunks.
Yes. If you prefer using chicken thighs instead of chicken breast, go right ahead.
Recipes you may like
- Easy Salmon Piccata
- Filet Steaks and Mushrooms
- Roasted Parmesan Carrot Fries
- Turkey Meatball in Curry Sauce
- Instant Pot Beef Stew
- Maple Pecan Salmon
- Homemade Beef Chili
More chicken recipes
- Tuscan Chicken Pasta
- Chicken Pad Thai
- Green Chicken Curry
- Healthy Chicken Carbonara
- Chicken Corn Chowder Soup
- Baked Crack Chicken Recipe
- Chicken Cabbage Soup
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Creamy Chicken Stew Recipe
Video
Equipment
- Dutch Oven
- Chef's knife
- cutting board
Ingredients
- 1 1/2 pound chicken breast, diced
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 large carrots , diced
- 1 small onion, diced
- 2 stalks celery , diced
- 3 tablespoons gluten-free flour
- A few sprigs of fresh rosemary, thyme, and sage
- Kosher salt and pepper, to taste
- 1 ½ cups potatoes, peeled and diced
- 1 ½ cups sweet potatoes, peeled and diced
- 1 red bell pepper, finely diced
- 3 cups chicken broth or chicken stock
- 1 cup frozen peas
- 4 ounces cream cheese
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven or rimmed skillet over medium meat.
- Add in the 1 1/2 pound chicken breast and sprinkle with 1 teaspoon Italian seasoning, Kosher salt and pepper. Cook until slightly golden on all sides, then set aside. 4-5 minutes.
- To the same preheated pot, add 1 small onion (diced), 2 large carrots (chopped), and 2 stalks celery (diced), and cook, stirring occasionally for 3-4 minutes.
- Sprinkle with 3 tablespoons gluten-free flour and continue to cook for 1 minute more. Add 3 cups chicken broth or chicken stock and stir until well combined.
- Stir in the diced 1 ½ cups potatoes, 1 ½ cups sweet potatoes, 1 red bell pepper (diced) browned chicken, and A few sprigs of fresh rosemary. Mix well to combine and allow it to get to a boil. Reduce the heat and cover the pot; simmer for about 30 minutes.
- Once the time is up and the veggies are tender, remove and discard the herb sprigs.
- Stir in the 1 cup frozen peas and 4 ounces cream cheese. Mix well and stir for a minute or so.
- Sprinkle with chopped parsley if desired and enjoy!
Notes
- Switch out the chicken with another protein like lean beef
- Feel free to switch out some of the veggies with other veggies like green beans or zucchini.
- Any potatoes will work. I used sweet potatoes to mix it up a bit with a hint of sweetness but you can certainly make this chicken stew without.
- Try adding some greens like spinach or kale
- Swap the cream cheese with some coconut milk or heavy cream.
- If you don’t have chicken broth, use vegetable broth or chicken bouillon and water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this pretty much exactly per the recipe. It was very good, just right on a cold winter day.
Glad you loved it. Thanks for the feedback.
It is a blustery cold day here in Georgia ! I made this creamy chicken stew for lunch . I love it ! Easy prep and quick ! I will definitely be making this again .
Thanks for the feedback. Glad you loved it.
Good evening from Spain. This is actually cooking on my hob right now. I did leave ou the peppers and potatoes, but added Sweetcorn and Asparagus as its what I had on hand. We’re going to have it over rice. I’ve just tasted it. It’s perfect. Thank you. I’m really going to enjoy this as it’s a chilly night here, and I wanted something hearty.
Hi Simon From Spain! Thank you so much. I am so glad you loved it.
Super nice
Best chicken stew I have ever tasted. My husband loved it too. Thank you so much for the recipe.
Thanks Brenda. I am so glad you loved it and thanks for the feedback