{"id":1908,"date":"2026-05-10T13:58:26","date_gmt":"2026-05-10T13:58:26","guid":{"rendered":"https:\/\/airfryerchickenwings.com\/slowcooker\/?p=1908"},"modified":"2026-05-10T13:58:26","modified_gmt":"2026-05-10T13:58:26","slug":"chicken-stew-2","status":"publish","type":"post","link":"https:\/\/airfryerchickenwings.com\/slowcooker\/chicken-stew-2\/","title":{"rendered":"Chicken Stew"},"content":{"rendered":"
\n

<\/h1>\n<\/header>\n
\n
\n
\n

This chicken stew recipe<\/strong> is a classic that will warm you from the inside out! Packed with deep flavors and finished with a splash of cream.<\/p>\n

What makes this chicken stew special is the balance: it\u2019s hearty yet light enough to be enjoyed year-round.<\/strong> It\u2019s really just the comforting reset everyone needs at the end of the day\u2026and then again the next day when it tastes even better!<\/p>\n

\n
\"chicken<\/figure>\n<\/div>\n
\n
\n

Quick Look: Chicken Stew Recipe<\/strong><\/h2>\n
    \n
  • Prep Time:<\/strong> 20 minutes, Cook Time:<\/strong> 45 minutes<\/li>\n
  • Total Time: <\/strong>1 hour 5 minutes<\/li>\n
  • Method:<\/strong> Stovetop<\/li>\n
  • Main Ingredients:<\/strong> Chicken thighs, potatoes, carrots, broth, heavy cream<\/li>\n
  • Flavor Profile:<\/strong> Savory deep flavors, not too creamy, not too thick, and just the right consistency!<\/li>\n
  • Ideal for: <\/strong>Weeknights (ready in a little over 1 hour), weekend dinner, comfort food any time of the year<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
    \n

    My Favorite Stovetop Chicken Stew Recipe<\/strong><\/h2>\n
    <\/div>\n
    \n
    \n

    Even with a simmer time of just 40-ish minutes on the stovetop (no oven needed!), this easy chicken stew still results in that deep, slow-simmered flavor you might expect from something like a really good slow cooker chicken stew.<\/p>\n

    For this stew, I use chicken thighs<\/strong> so it stays flavorful and juicy, simmered with plenty of hearty veggies and potatoes. While the ingredients provide tons of flavor, it\u2019s the technique of searing the chicken and deglazing with white wine that packs those incredible, deep flavors.<\/p>\n

    To finish, I stir in a small splash of heavy cream for added richness to my chicken stew. The result is a stew with all the cozy comfort of homemade chicken pot pie, but in a lighter form and easier.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

    \n
    \n
    \n
    <\/div>\n<\/div>\n<\/div>\n<\/div>\n
    \n
    \n

    Ingredient Notes<\/strong><\/h2>\n
    \n
    \"labeled<\/figure>\n<\/div>\n
      \n
    • Chicken thighs<\/strong>: I always use boneless thighs. Trim the extra fat. Chicken thighs are ideal for tenderness and flavor, but you can use chicken breast too.<\/li>\n
    • Yukon gold potatoes:<\/strong> I find that these are the best potatoes as they hold their shape really well. Russets can become too soft.. If you can\u2019t find yukon golds, red potatoes are a good substitute.<\/li>\n
    • Veggie base: <\/strong>Yellow onions, carrots, celery. Dice them evenly.<\/li>\n
    • Chicken broth<\/strong>\u00a0and Better Than Bouillon Chicken Base: Reserve extra broth for increasing volume of liquid or to replace the white wine, if needed.<\/li>\n
    • White wine: <\/strong>Mainly used to deglaze the browned bits left from cooking the chicken and aromatics. Use a dry white wine like Sauvignon Blanc or Pinot Grigio as sweeter wines tend to clash the savory flavors.<\/li>\n
    • Aromatics: <\/strong>Mince garlic (fresh), fresh thyme, dried bay leaves, fresh rosemary, fresh Italian parsley to finish the stew<\/li>\n
    • Cornstarch:<\/strong> Helps thicken the stew.<\/li>\n
    • Heavy cream:<\/strong> We add just a little splash to make it extra hearty, but it won\u2019t make it into a \u201ccreamy\u201d stew.<\/li>\n
    • Seasoning for the chicken:<\/strong> Garlic powder, Italian seasoning, salt and pepper.<\/li>\n
    • Other:<\/strong> Olive oil and unsalted butter<\/li>\n<\/ul>\n

      Ingredient quantities for this chicken stew recipe are listed in the recipe card down below, as always.<\/p>\n<\/div>\n<\/div>\n

      \n
      \n

      Substitutions and Variations<\/strong><\/h3>\n
        \n
      • Swap chicken thighs<\/strong> with chicken breasts. They won\u2019t have the same tenderness and flavor and thighs, but will still turn out great!<\/li>\n
      • No wine?<\/strong> Substitute with an equal amount of chicken broth plus a touch of apple cider vinegar to get similar acidity.<\/li>\n
      • Cream.<\/strong> I do recommend heavy cream for texture, but half-and-half can be used too. It won\u2019t be as thick, so you\u2019ll need extra cornstarch slurry.<\/li>\n
      • Using dried herbs. <\/strong>Use about half or one-third of the amount of fresh herbs, as dried herbs are stronger.<\/li>\n
      • Also try my Spanish Chicken Stew as a variation!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

        How to Make Chicken Stew<\/strong><\/h2>\n
        \n
        \n

        Step 1 | Sear chicken<\/strong><\/h3>\n

        Cut the chicken thighs into 1-inch pieces. Season with a few drizzles of olive oil and season with garlic powder, Italian seasoning, salt and pepper. In batches, sear in a Dutch oven over medium-high heat. Remove and set aside.<\/p>\n

        \"seasoning<\/figure>\n<\/div>\n<\/div>\n
        \n
        \n

        Step 2 | Veggies and aromatics<\/strong><\/h3>\n

        Cook veggie base<\/strong>: Melt butter and saut\u00e9 onions, celery, and carrots for 6 minutes, scraping up the browned bits. Then, add garlic, thyme, and Better Than Bouillon base, and cook until fragrant, another 2 minutes. Tip:<\/strong> If the browned bits start to burn, add a splash of wine or broth to do a quick deglaze.<\/p>\n

        Deglaze<\/strong>: Pour in the white wine and scrape up any brown bits on the bottom of the pot. Let that simmer until the wine is reduced by about half. Season with salt and pepper to taste.<\/p>\n

        \"sauteing<\/figure>\n<\/div>\n<\/div>\n
        \n
        \n

        Step 3 | Bring everything together<\/strong><\/h3>\n

        Return the seared chicken, add potatoes, chicken broth, bay leaves and rosemary sprigs. Bring to a low simmer, cover and let that cook for about 30 minutes over medium-low heat.<\/p>\n

        \"adding<\/figure>\n<\/div>\n<\/div>\n
        \n
        \n

        Step 4 | Thicken and finish<\/strong><\/h3>\n

        Once ready and tender, make a cornstarch slurry (mix cornstarch with some broth), then slowly pour into the stew, stirring. Simmer, uncovered for another 5-8 minutes until thickened.<\/p>\n

        Finish and serve.<\/strong> Stir in the heavy cream and fresh parsley. Adjust seasoning to taste and remove bay leaves and sprigs before serving.<\/p>\n

        \"simmered<\/figure>\n<\/div>\n<\/div>\n
        \n
        \n

        Tips for Success<\/strong><\/h2>\n
          \n
        • Cook chicken in batches.<\/strong> Do not overcrowd the pot, as this can cause the chicken to steam and not brown. We want to brown the chicken.<\/li>\n
        • Use a wooden cooking spoon <\/strong>to release the brown bits off to prevent scratching. I find that this is the best tool to get most of the fond easily.<\/li>\n
        • Cornstarch slurry. <\/strong>Add it at the end. If added too early, the cornstarch cooks too long and becomes too thick, leaving a slightly burnt aftertaste. Mix with room temp liquid first as hot liquid causes it to clump.<\/li>\n
        • Add the cream towards the end.<\/strong> Like the cornstarch, heavy cream also gets added at the end, with the heat off. Use sparingly to not overdo making the stew too creamy or heavy.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
          \n
          \n
          \n
          <\/div>\n<\/div>\n<\/div>\n<\/div>\n
          \"a<\/figure>\n

          Recipe FAQs<\/strong><\/h2>\n
          \n
          Can I make this in the slow cooker?<\/strong><\/p>\n

          Yes, sear and saut\u00e9 as directed, and then transfer everything to your crockpot for 3.5 to 4 hours on the high setting. Stir in the cornstarch slurry during the last 20 minutes. See my crockpot chicken stew recipe for guidance.<\/p>\n<\/div>\n

          Can I cook the chicken stew in the oven?<\/strong><\/p>\n

          Yes, you can transfer the stew to the oven for about 1.5 hours at 325\u00baF or until tender. However, in my testing, I found that simmering on the stovetop for just 30-45 minutes is enough to get it very tender since we\u2019re using thighs.<\/p>\n<\/div>\n

          Why is my stew thin?<\/strong><\/p>\n

          If you want the stew to be a little thicker, just add more cornstarch slurry at the end. It will start to chicken once it starts simmering, so wait until it heats up before adding more.<\/p>\n<\/div>\n

          Can I use chicken breasts?<\/strong><\/p>\n

          Absolutely! It won\u2019t be quite as tender, but it still works. You can also use leftover roasted chicken or store-bought rotisserie chicken.<\/p>\n<\/div>\n

          Can I make creamy chicken stew dairy-free?<\/strong><\/p>\n

          If using a dairy free alternative, I suggest using full-fat coconut milk or coconut cream to achieve a similar consistency. You can also skip the cream at the end.<\/p>\n<\/div>\n<\/div>\n

          \n
          \n

          Make Ahead and Reheating<\/strong><\/h2>\n

          Make ahead:<\/strong> This chicken stew always tastes better the next day, so make it 1 day ahead and reheat on the stovetop later, adding a splash of broth or cream. I always make a big batch for meal prep!<\/p>\n

          Prep ahead ingredients:<\/strong> Chop the veggies and season the chicken ahead. Keep refrigerated until ready to cook.<\/p>\n

          Freezing:<\/strong> Although this stew contains cream, it\u2019s not enough to cause any issues when freezing. Once completely cooled, transfer it to freezer-safe containers for up to 2 months. Thaw in the fridge overnight or reheat straight from frozen.<\/p>\n

          Reheating:<\/strong> Simmer over medium-low heat until heated through, adding extra broth or cream.<\/p>\n<\/div>\n<\/div>\n

          <\/div>\n
          \n
          \n
          \n
          \"hearty<\/div>\n<\/div>\n

          Hearty Chicken Stew<\/h2>\n
          <\/div>\n
          This stovetop chicken stew is a comforting meal made with tender chicken thighs, veggies, yukon gold potatoes, and a splash of cream for extra richness. It’s hearty yet light to be enjoyed any time of the year. This chicken stew is a simple, one-pot meal perfect for busy weeknights or weekends.<\/div>\n
          <\/div>\n
          \n
          Course <\/span>Main Course<\/span><\/div>\n
          Cuisine <\/span>American<\/span><\/div>\n<\/div>\n
          <\/div>\n
          \n
          Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
          Cook Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
          Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
          <\/div>\n
          Servings <\/span>6<\/span> people<\/span><\/span><\/div>\n
          Calories <\/span>779<\/span>kcal<\/span><\/span><\/div>\n
          \n
          <\/div>\n

          Ingredients<\/h3>\n
          \n
            \n