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 chicken stew on the stovetop like we 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 this creamy and easy chicken stew recipe with biscuits or dinner rolls.
Why you will love this chicken recipe
- Healthy and nutritious: This chicken stew recipe is made without any heavy cream and is loaded with lean chicken chunks and veggies.
- Easy to make: Make this easy chicken dinner recipe in less than hour 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
1 1/2 lb chicken breast
Italian seasoning
Olive oil
Veggies: carrots, celery, frozen peas,
Onion
Gluten-free flour
A few sprigs of fresh rosemary, thyme and sage
Kosher salt and pepper
Potatoes
Sweet potatoes
Red bell pepper
Chicken broth or chicken stock
Cream cheese
How do you make chicken stew from scratch (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, 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 this chicken stew on your 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, 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 cook this 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 natural release, release valve, and open the lid. Remove the herb sprigs.
- Place it on sautee mode again, 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. We 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.
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. Corn starch 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.
More easy dinner recipes
- Easy Salmon Piccata
- Filet Steaks and Mushrooms
- Chicken Pad Thai
- Turkey Meatball in Curry Sauce
- Instant Pot Beef Stew
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Creamy Chicken Stew Recipe
Ingredients
- 1 1/2 lb chicken breast diced
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 2 large carrots diced
- 1 small onion
- 2 stalks celery diced
- 3 tbsp 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 oz cream cheese
Instructions
- 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. 4-5 minutes.
- To the same preheated pot add the onions, carrots, 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. Mix well and stir for a minute or so.
- Sprinkle with chopped parsley if desired and enjoy!
Video
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. We 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.
April M says
Made this stew tonight and it was a definite hit. Will make it regularly. Thanks for the great recipe!
KarLew says
Delicious and healthy ❤️
Nancy says
Absolutely delicious!
Rena Awada says
Thank you Nancy
Neal Holley says
Our family loved this stew.
I’m a single dad and this was right up my alley for ‘cooking ability’ and time. Quick, simple and a awesome winter warmer.
We added a cup of white wine and a teaspoon of paprika to bolster the flavour of the broth.
We also used lactose free cream for my daughter and no detriment in flavour.
Good value to feed many hungry souls.
A weekly treat for us.
Left overs tonite with crusty sourdough loaf. YUMMM.
Thanks
Rena Awada says
So awesome. Thanks for the feedback
tracey says
how much is a serving..1 cup? It is delicious!
Rena says
Yes. Roughly around one cup
Robyn Good says
Do you have to use gluten free flour?
Rena Awada says
Hi. Any flour will work
Robyn Good says
Thank you! Looking forward to making it!
Alexandra says
Would this work in the crockpot, as well? Put all ingendients in and cook on high for 5 hours?
Rena says
Yes. Should be fine. I would add in the creamy cheese towards the end
K says
Can I cook the chicken in the crockpot with the stock instead of on the stove?
Rena says
yes you can
Jessilynn Hill says
Wonderful! Big hit in our house! I added 4 cups of chicken broth instead of 3 and used 5oz reduced fat cream cheese and it was still delicious!!
Rena says
Glad you loved it.
Maureen says
I am keen to make this recipe Thank you forwàrding same.
Rena says
Thank you.
Camille says
Reminds me of chicken pot pie without the crust! Do you think Greek yogurt would work as an alternative to the cream cheese? I’m lactose intolerant and like using Greek yogurt since it tends to be lower in lactose.
Rena says
You can try Greek yogurt I am just not too sure since I didn’t try it but I assume it should be ok.
Want to hear something crazy though? I’ve heard Philadephia cream cheese is ok to eat if you have lactose intolerance and I attest to this because my son has the same issue but he can have Philadephia cream cheese. BUT, I don’t want to ruin the meal for you hahaha so use Greek yogurt and let me know if you ever try Philadephia cream cheese
Lisa Szpara says
Hi, I am going to make this for dinner to night but I wanted to chime in ( a little food for thought) giggles we are ALL lactose intolerant in my home.. some of us are worse than others. However, cream cheese is on the SAFE list and that came from our Dr. If I remember correctly it has something to do with the way it is pasteurized?? I could be explaining it wrong but I figured I would offer my input as well. Oh and thank you for this recipe!!
Rena Awada says
Yes. I have 2 in my family that are lactose intolerant and cream cheese is ok honestly for them. It might be different for some. We use plain Philadelphia cream cheese
Caio Santi says
Made it today for my family! Incredibly delicious, really represents the “comfort food” status.
Thank you so much for the recipe, will repeat it many times!
Rena says
Awesome. Glad you guys loved it.
Jennifer says
Made this tonight, we loved it. My husband has 3 bowlfuls.
Rena says
Thanks for the feedback, Jennifer. Glad you loved it.
Smokey says
Sounds amazing all I have in my fridge is boneless and skinless thigh meat chicken would that work ?
Rena Awada says
Yes it should be fine