Creamy Chicken Stew is soulful and savory, silky and smooth, with each spoonful more satisfying than the last! In just an hour, you’ll be serving a luxurious chicken and potato stew that’s cozy and comforting, to warm you from the inside out!
A nice stew with warm, fluffy bread is how I get myself through the winter season. Check out or top 22 soups and stews that are easy and delicious.
Add a cup of hot chocolate as an after dinner treat, and I could stay inside all the way through March!
Creamy Chicken Stew
Wholesome vegetables and juicy chicken simmer together in a creamy herbal base until all of those rich, robust flavors merge and blend into the most thick and flavorful chicken and potato stew you can imagine!
The tender, juicy chicken thighs add tons of flavor to this meal. But, if you prefer something meatless, I recommend making a pot of easy vegetable soup instead!
Ingredient Notes and Substitutions
- Yellow Onion, Carrots and Celery – The bulk vegetables are really customizable here! Yellow onions can be replaced with white or red as well as shallots, green onions, or scallions.
Mushrooms are a hearty, fantastic addition as well!
- Boneless Chicken Thighs – Boneless meat is much easier to monitor and ensure that it cooks properly.
Plus, you don’t have to remove any bones or eat around them! Breast meat is fine as well.
- Baby Potatoes – Smaller chunks are easier to eat with the additional veggies and meat. If using regular sized potatoes, be sure to dice them small.
- Heavy Cream – This is the base of all creamy stews and soups. Half and half can be used as a substitute, or even whole milk, but the consistency will be thinner.
- Red Bell Pepper – Bell peppers add a wonderful sweetness and subtle citrus note. Green and orange bell peppers are fine substitutes, but their flavor is more bitter.
- Frozen Green Beans – Fresh works, too – just add them a little earlier on, so they can soften properly.
- Chicken Broth – Broth, stock, or some chicken bouillon, obviously pair with poultry the best. But mushroom or vegetable broth are totally okay to use instead!
Creamy Chicken Stew Recipe Tips
- Prefer a thinner broth?
If you prefer a broth-forward chicken vegetable stew, the heavy cream can be reduced or omitted entirely, with no significant loss of flavor.
- Creating a creamy stew without using fat.
You can add more body and thickness to the broth without drowning the whole thing in cream!
Mix together a slurry, using equal parts cornstarch and cold water, then gradually whisk the mixture into the chicken stew until the consistency is how you like it.
- Add the firmest vegetables first. Like I said, you can add all sorts of produce to your stew – just be mindful of when you add them!
Firm, starchy veggies like turnips and sweet potatoes should be added earlier on to give them time to soften.
Leafy greens and canned veggies like corn or peas should be added at the end so they don’t get all mushy!
Storing and Reheating Chicken and Potato Stew
Refrigerate your leftovers in a covered, airtight container for up to 3 days. Alternatively, you can freeze the stew for up to 3 months!
This chicken stew recipe is fantastic to make at the beginning of the season to reheat on those lazy, chilly weeknights.
To reheat, simply pour it back in a pot and reheat over medium heat, stirring occasionally, until everything is warmed through!
I don’t recommend microwaving – the cream and butter have a tendency to separate, leaving you with a strange and, frankly, unappetizing texture.
Creamy Chicken Stew FAQ
Well, cream! Heavy cream, specifically. It’s what gives you that glorious, luxurious thickness and fatty flavor.
Nothing goes with a thick stew like bread! A loaf, some rolls, or a plate of biscuits are a must when I serve creamy chicken stew at home. Otherwise, something fresh like a salad adds a nice brightness to the dinner table.
Absolutely! In fact, that’s exactly what we do in this creamy chicken stew recipe.
The only thing you absolutely need to keep in mind is the internal temperature of the meat – that’s what lets you know everything is cooked through nicely and safe to eat.
The safe internal temperature of chicken is 165°F. Once your digital thermometer hits that number, you’re golden! That’s when you want to add the softest veggies and heavy cream, letting the soup work the rest of its magic on its own.
With love, from our simple kitchen to yours.
Other Delicious Soup Recipes
Creamy Chicken Stew
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 carrots, sliced, about 1 cup
- 2 stalks celery, diced, about 1 cup
- 1/3 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon minced rosemary
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 1/2 pounds boneless, skinless chicken thighs, diced
- 4 cups chicken broth
- 3/4 pound baby potatoes, cut in half
- 1/2 red bell pepper, diced
- 1 cup frozen green beans
- 1/2 cup heavy cream
- In a large, heavy-bottomed pot over medium heat, melt the butter. Add diced onions, carrots, and celery, then saute for 3-4 minutes, or until onions are soft.
- Add the flour, salt, pepper, rosemary, and thyme to the vegetables. Saute for another 1-2 minutes, or until the flour is beginning to brown and is well distributed.
- Increase the burner to high heat. Add the bay leaf, chicken, broth, potatoes, and bell pepper to the pot and bring to a boil. Reduce heat to medium, cover the pot, and simmer stew for 30 minutes, or until the potatoes are fork tender and the chicken is cooked through.
- Remove the lid from the pot and add green beans and heavy cream. Simmer, uncovered, for 5-10 minutes longer, to thicken the stew.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published October 2011, updated and republished October 2022
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