Chicken Stew with Potatoes, it doesn’t get more comforting than this! Succulent Chicken thighs and drumsticks with crispy skin, combine with baby potatoes and a host of herbs to create a delicious one pot meal.
This chicken stew wit potatoes is a favorite around here. It gets rave reviews because it’s very rustic, hearty, and just a delicious bowl of comfort food.
The best part, it’s made all in one pot, with simple ingredients, and kids absolutely go crazy for this comfort food.
How To Make Chicken Stew With Potatoes
Can You Freeze Chicken Stew?
Properly stored, cooked chicken stew will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked chicken stew, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.
This chicken stew is hearty and delicious, and there are a lot of ways that you can customize it to your tastes.
- Feel free to use other vegetables such as mushrooms, red bell peppers, butternut squash or broccoli.
- You can try different types of potatoes like red potatoes, russet potatoes or sweet potatoes.
- You can flavor your stew with other ingredients such as bacon, hot sauce, canned tomatoes or white beans.
- For a hearty stew add grains such as barley, small pasta shells or cooked white rice.
Slow Cooker Chicken Stew With Potatoes
If you want to make the stew in a slow cooker, first brown the chicken. Remove the chicken and cook the veggies. Take out the veggies and cook the butter and flour together. Pour chicken broth into the pot and whisk it into the flour and butter. Add the chicken and cooked vegetables back to the pot with the potatoes and seasonings. Pour everything into a slow cooker and cook it on low for 6 hours or high for 3-4 hours.
Top Tips For Chicken Stew With Potatoes
- Brown chicken at a high temp. No need to cook it through, you just want the caramelization and flavor.
- You can use a mixture of either cornstarch or flour with broth or water. I find cornstarch is less likely to be lumpy but flour tends to reheat/freeze better so the choice is yours!
- For some exotic flavor, add 1 tablespoon or so of curry powder along with the chicken broth. For some Mediterranean flavor, omit the flour and replace the chicken broth with one 28 oz can of whole tomatoes. Stir in lots of fresh or dried oregano to finish.
- If freezing the stew, you can freeze in individual servings because they defrost faster, then you can take out as many as you need to serve.
Check Out These Other Delicious One Pot Meals
- One Pot Cheesy Chicken and Rice
- Instant Pot Jerk Chicken Recipe
- Honey Garlic Chicken and Veggies (One Pan Chicken)
- Chicken Tortellini Soup Recipe
Have you tried this Chicken Stew with Potatoes? If you have, I’d love to hear from you in the comments below!
Hearty Chicken and Potato Soup
- 2 chicken thighs
- 2 chicken drumsticks
- 3 tablespoons butter
- 10 shallots
- 10-12 baby potatoes
- 2 garlic cloves
- 2 carrots
- 1 tsp all-purpose flour
- 4 thyme stems
- 1 tbsp tomato paste
- 1 cup chicken broth
- Peel shallots, garlic cloves, carrots and potatoes
- Chop carrots into bite size pieces
- In a large pot melt 1.5 tablespoons of the butter on medium heat
- Add shallots, garlic cloves and carrots
- Saute for 5 minutes on medium-low heat
- Add all-purpose flour and saute for another 2 minutes
- Remove veggies from pot and set aside
- Melt remaining butter in same pan
- Add chicken thighs and drumsticks and saute for 4 minutes on each side until golden brown on medium heat
- Add in veggies, chicken broth, tomato paste, thyme stems and peeled potatoes
- Close pot with lid and cook on medium heat until everything is tender for 25-30 minutes
This recipe was contributed by Michaella at Well + Yum.