Name: One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks; kosher salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 1 medium sweet onion, diced; 3 carrots, peeled and diced; 2 ribs celery, diced; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; ½ cup dry white wine; 2 ½ cups chicken stock; 4 sprigs fresh thyme; 2 bay leaves; 1 pound red potatoes, cut into 3/4-inch chunks; 2 tablespoons chopped fresh parsley leaves

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One-pot meals have a special place in my heart—especially when filled with tender chicken, hearty potatoes, and that creamy goodness that wraps around your soul like a warm hug. One-Pot Creamy Chicken & Potato Stew is a dish I stumbled upon one chilly evening, craving something comforting yet straightforward. This recipe has a way of transforming a simple gathering into a cozy feast, with just one pot doing all the magic.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)

One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)

Every bite is a revelation, with juicy pieces of chicken mingling with flaky potatoes and vibrant vegetables. The rich broth, thickened to perfection, is like a warm blanket on a cold day. Plus, whether you’re a stovetop enthusiast or prefer the ease of a slow cooker, this stew accommodates both methods seamlessly! It’s budget-friendly, easy to whip up, and everyone at the table will reach back for seconds. You simply must try this delightful meal, perfect for busy weeknights or lazy Sundays.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 90 minutes, with minimal fuss and prep making it a weeknight winner.
Irresistible Flavor: The rich blend of chicken, fresh veggies, and creamy broth creates a comforting taste that warms the heart.
Eye-Catching Appeal: Colorful ingredients come together to create a visually appealing dish that’s as lovely as it is delicious.
Flexible Serving: Perfect for cozy family dinners or as a hearty dish for gatherings; it’s always a hit!
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with a few simple tweaks.

Ingredients You’ll Need

2 pounds boneless, skinless chicken thighs: Moist and tender, chicken thighs add rich flavor. You can substitute with chicken breasts if desired, but thighs stay juicier.
Kosher salt and freshly ground black pepper: Essential for seasoning; adjust to your taste.
2 tablespoons olive oil: Used to sauté, imparting a subtle flavor. Avocado oil can be a substitute.
1 medium sweet onion, diced: Adds a naturally sweet flavor; yellow onions can work too.
3 carrots, peeled and diced: Sweetness and color—frozen peas can be a quick alternative.
2 ribs celery, diced: Provides crunch and flavor; green bell pepper can be used if you prefer.
3 cloves garlic, minced: For a fragrant touch, enhance flavor; fresh or pre-minced will work.
3 tablespoons all-purpose flour: Helps thicken the stew; cornstarch can be an alternative for a gluten-free option.
1 tablespoon tomato paste: Adds depth; keep extra in your fridge for future meals.
½ cup dry white wine: Use for deglazing, enhancing flavor. A splash of broth can substitute if needed.
2 ½ cups chicken stock: Base of the stew, makes it flavorful; low-sodium if you prefer less salt.
4 sprigs fresh thyme: Aromatic herb enhancing flavors; swap with 1 teaspoon dried thyme if fresh isn’t available.
2 bay leaves: They add a depth of flavor; remember to remove them before serving.
1 pound red potatoes, cut into 3/4-inch chunks: They remain firm and absorb the broth nicely; Yukon Gold is also a good choice.
2 tablespoons chopped fresh parsley leaves: Brightens the dish with color and freshness.

How to Make One-Pot Creamy Chicken & Potato Stew (Stovetop or Slow Cooker)

Season Chicken: Begin by patting down 2 pounds of boneless, skinless chicken thighs with 1 teaspoon kosher salt and 1/2 teaspoon black pepper to ensure even seasoning. This process heightens the flavor and promises tenderness.

Sauté Chicken: Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat. Add the seasoned chicken in batches, allowing it to cook and brown evenly, stirring occasionally for about 6-8 minutes. Set the browned chicken aside on a plate while you prepare the vegetables.

Cook the Vegetables: In the same pot, toss in the diced sweet onion, carrots, and celery. Stir occasionally and cook until they soften, which should take about 3-4 minutes, inviting that irresistible aroma to fill your kitchen.

Add Garlic: Stir in 3 cloves of minced garlic, letting it cook for about 1 minute until fragrant. This will give the stew a rich foundation of flavor.

Add Flour & Tomato Paste: Whisk in 3 tablespoons of all-purpose flour and 1 tablespoon of tomato paste. Stir continuously for about 1 minute until the mixture is lightly browned—a key step for building depth of flavor in your stew.

Deglaze with Wine: Gradually pour in ½ cup of dry white wine, and use your spatula to scrape any bits stuck to the pot. This deglazing process adds even more flavor to the dish.

Bring to a Boil: Add 2 ½ cups of chicken stock, 4 sprigs of fresh thyme, 2 bay leaves, and the previously set aside chicken. Bring the mixture to a boil, then reduce the heat to let it simmer for 20 minutes until the chicken is very tender.

Add Potatoes: Blend in 1 pound of red potatoes, allowing them to simmer until just tender—expect about another 15 minutes. The stew will naturally thicken during this time, creating a delightful creamy consistency without added cream.

Finish and Serve: Once the potatoes are tender, discard the thyme sprigs and bay leaves. Fold in 2 tablespoons of chopped parsley leaves, and give the stew a final taste, seasoning with additional salt and pepper as necessary.

Storing & Reheating

To store, let the stew cool at room temperature for no more than 2 hours before transferring it to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze in a heavy-duty freezer bag or airtight container for up to 3 months. When ready to enjoy, reheat on the stovetop over medium heat for about 10-15 minutes or until bubbling. Be aware that the texture might change slightly after freezing, so adding a splash of chicken stock while reheating can help refresh it.

Chef’s Helpful Tips

Avoid overcrowding the pot when browning the chicken; this ensures even cooking and superior flavor.
Use room temperature ingredients for a quicker cooking process, allowing your dish to come together more seamlessly.
If your stew becomes too thick, simply add more chicken stock or a splash of water while reheating to reach your desired consistency.
Don’t skip the deglazing step; those browned bits on the bottom of the pot are flavor gold.
Feel free to prep your vegetables ahead of time to make the cooking process even smoother.

There’s something undeniably comforting about a bowl of hearty stew packed with rich flavors. One-Pot Creamy Chicken & Potato Stew is perfect for snuggling up on a chilly evening or bustling through a weekend gathering with friends and family. Enjoy the sense of togetherness it brings, and let your creativity shine by adding your favorite vegetables or herbs. I can’t wait to hear how your stew turns out!

Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts if you prefer. However, keep an eye on cooking times, as they may cook faster than thighs. Just ensure they reach a safe internal temperature of 165°F.

How can I make this recipe gluten-free?

To make One-Pot Creamy Chicken & Potato Stew gluten-free, swap the all-purpose flour with an equal amount of cornstarch or gluten-free flour mix. Just remember to adjust the thickening amounts depending on the specific flour you use.

Can this stew be made in a slow cooker?

Absolutely! To make this stew in a slow cooker, brown the chicken and sauté the vegetables before transferring them to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for about 4 hours until the chicken and potatoes are tender.

What’s the best way to serve this stew?

This stew is delightful on its own, but serving it with fresh crusty bread or over a bed of rice can enhance the experience. Plus, a sprinkle of extra parsley just before serving adds a refreshing touch!