Creamy Chicken Stew

This Creamy Chicken Stew is one of those easy, comforting dinners that’s perfect for a chilly day! It’s made with tender chicken, potatoes, carrots, peas, and a few other veggies in a creamy, flavorful broth. Everything comes together in one pot in less than an hour, and I’ll also show you how to make it in your slow cooker or Instant Pot.

I love making a big pot of chicken stew when the weather gets cold. It’s an easy way to get lots of veggies into one meal, and you really don’t need much else to go with it. I like adding both regular potatoes and sweet potatoes because they give the stew a nice combination of flavors. The cream cheese makes the broth creamy without having to use heavy cream, and the leftovers are just as good the next day! Serve it with biscuits or homemade dinner rolls.

If you love stews, you must try my easy homemade beef stew recipe. It’s definitely a keeper.

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 use boneless, skinless chicken breast cut into bite-sized pieces. You can also use boneless chicken thighs.
• Potatoes and sweet potatoes: I like using both for a little variety. Yukon Gold potatoes work well because they hold their shape while cooking.
• Vegetables: Carrots, celery, onion, red bell pepper, and frozen peas add plenty of flavor and color.
• Olive oil: For browning the chicken and cooking the vegetables.
• Gluten-free flour: Helps thicken the broth. Regular all-purpose flour works, too.
• Chicken broth: Use your favorite chicken broth or stock. I recommend low-sodium so you can adjust the salt to taste.
• Cream cheese: Makes the stew nice and creamy without needing heavy cream.
• Herbs and seasonings: Italian seasoning, fresh rosemary, thyme, sage, salt, and pepper add plenty of flavor.

My Tips

• Cut the vegetables into similar-sized pieces. This helps them cook evenly so you don’t end up with some potatoes that are too soft and others that are still firm.
• Don’t skip browning the chicken. It adds extra flavor to the stew. You don’t need to cook it all the way through at this point because it will finish cooking in the broth.
• Use softened cream cheese. It will melt into the hot broth more easily. You can also stir a little hot broth into the cream cheese first to help make it smooth.
• Make it thicker if you like. Mash a few of the cooked potatoes against the side of the pot and stir them back into the stew. This is an easy way to thicken it without adding more flour.
• Adjust the broth. If the stew gets too thick, add a little more chicken broth until you reach your preferred consistency.

How to make chicken stew on your stovetop

Heat the olive oil in a large Dutch oven or deep pot over medium heat. Add the diced chicken and season with Italian seasoning, salt, and pepper. Cook for 4 to 5 minutes, stirring occasionally, until lightly golden. Remove the chicken and set aside.

In the same pot, add the onion, carrots, and celery. Cook for 3 to 4 minutes, stirring occasionally, until they begin to soften.

Sprinkle the flour over the vegetables and stir for about 1 minute. Slowly pour in the chicken broth, stirring well to prevent lumps.

Add the potatoes, sweet potatoes, red bell pepper, browned chicken, and fresh herbs. Stir to combine and bring to a boil.

Reduce the heat, cover, and simmer for about 30 minutes, or until the potatoes are tender and the chicken is fully cooked.

Remove and discard the herb sprigs. Stir in the frozen peas and cream cheese until the cream cheese melts and the broth is smooth and creamy.

Taste and adjust the salt and pepper if needed. Garnish with fresh parsley, if desired, and serve warm.

How to Make It in a Slow Cooker

1. Heat the olive oil in a skillet over medium heat. Add the chicken and season with Italian seasoning, salt, and pepper. Cook for 4 to 5 minutes, until lightly browned.
2. Add the onion, carrots, and celery and cook for another 3 to 4 minutes.
3. Transfer everything to your slow cooker. Sprinkle in the flour and stir to coat the chicken and vegetables.
4. Add the chicken broth, potatoes, sweet potatoes, bell pepper, and fresh herbs. Stir well.
5. Cover and cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours, until the vegetables are tender and the chicken is cooked through.
6. About 30 minutes before serving, remove the herb sprigs and stir in the frozen peas and softened cream cheese. Cover and continue cooking until the cream cheese has melted and everything is heated through.

How to Make Chicken Stew in an Instant Pot

1. Select the Sauté setting on your Instant Pot. Add the olive oil, chicken, Italian seasoning, salt, and pepper. Cook for 3 to 4 minutes, until the chicken is lightly browned.
2. Add the onion, carrots, and celery. Cook for another 2 minutes, stirring occasionally.
3. Sprinkle in the flour and cook for 1 minute. Pour in the chicken broth and stir well, scraping the bottom of the pot to loosen any browned bits.
4. Add the potatoes, sweet potatoes, bell pepper, and fresh herbs. Leave out the peas and cream cheese for now.
5. Secure the lid and cook on High Pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
6. Remove the herb sprigs. Select Sauté again and stir in the peas and cream cheese. Cook for about 5 minutes, stirring until the cream cheese has melted and the stew is creamy.
7. Taste and adjust the seasonings before serving.

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

Storage and Reheating

• Refrigerator: Let the stew cool slightly, then transfer it to an airtight container and refrigerate for up to 3 to 4 days.
• Freezer: Freeze in freezer-safe containers for up to 3 months. Leave a little room at the top for expansion.
• Reheating: Warm the stew in a pot over medium-low heat, stirring occasionally until heated through. Add a splash of chicken broth if it has thickened too much.
• Meal prep: This is a great recipe to make ahead for busy weekdays. Divide it into individual containers for easy lunches or dinners.

You may also 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
• Baked BBQ Chicken Breast
• 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.