Creamy Chicken Stew Recipe

By Rena |

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.

top view of spoon in chicken stew in red pot

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.
top view close up view of the chicken stew with veggies

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

ingredients for chicken stew
close up chicken stew

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!
chopped veggies for chicken stew on a cutting board
cooked chicken chunks in a red pot

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!
close up top view of chicken stew

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.
chicken stew in a pot

Frequently asked questions

Can I freeze chicken stew?

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.

How can I make my stew flavorful?

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.

How do you thicken stew?

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.

side shot of chicken stew in a pot

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top view of spoon in chicken stew in red pot

Creamy Chicken Stew Recipe

A simple chicken stew recipe thats easy to make, creamy, and loadeddwith veggies.
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 336kcal
Author: Rena

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!

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.

Nutrition

Calories: 336kcal | Carbohydrates: 20g | Protein: 30g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 654mg | Potassium: 862mg | Fiber: 4g | Sugar: 6g | Vitamin A: 9832IU | Vitamin C: 39mg | Calcium: 65mg | Iron: 2mg
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