Creamy Chicken Stew Recipe
This easy Creamy Chicken Stew is made with tender chicken, potatoes, carrots, peas, and a creamy, flavorful broth. It's a comforting one-pot dinner ready in under an hour. Stovetop, slow cooker, and Instant Pot instructions included!
Servings: 6
Ingredients
- 1 1/2 pounds 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 heat.
- Add in the 1 1/2 pounds 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, thyme, and sage. Mix well to combine and bring it 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!
Video
Notes
- Chicken: Boneless, skinless chicken thighs can be used instead of chicken breast.
- Potatoes: Yukon Gold potatoes work well, but you can use other potatoes you have on hand.
- Sweet potatoes: You can leave them out and use more regular potatoes instead.
- Flour: Regular all-purpose flour can replace gluten-free flour.
- Cream cheese: Soften it before adding so it blends more easily into the broth.
- Consistency: Mash a few cooked potatoes to thicken the stew, or add more broth to thin it out.
- Storage: Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months.
- Reheating: Warm gently on the stovetop, adding a splash of broth if needed.
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