Chicken Stew

This chicken stew is a cozy, one-pan meal that’s perfect for a family dinner. With tender chicken, potatoes, carrots and celery, it’s hearty and flavorful. The surprise ingredient—ketchup—adds a little tang that brings everything together. Serve it on a chilly night or when you need a comforting, warm meal. And don’t forget some crusty bread to soak up all that tasty broth!

Ingredients for Chicken Stew

• Flour: All-purpose flour helps thicken the stew, giving it a rich, hearty texture. Coating the chicken in flour before cooking also adds a light, flavorful crust.
• Chicken breasts: Boneless skinless chicken breasts provide tender, juicy chunks of meat for the stew. Save some time by using a store-bought rotisserie chicken or any leftover cooked chicken you may have. Shredded chicken, grilled chicken, poached chicken breasts or oven-roasted chicken breasts will all work well. 
• Butter: Using unsalted butter allows you to control the seasoning and ensure a smooth, rich flavor without any added salt.
• Vegetables: Onion, celery, potatoes and carrots create a flavorful and hearty base for the stew. 
• Chicken broth: You can use chicken broth or stock for this soup base. Chicken or vegetable bouillon mixed with water also works. 
• Thyme: Dried thyme adds a warm, earthy flavor.
• Ketchup: Ketchup gives the gravy a subtle tanginess. Tomato paste can also work if needed. 
• Cornstarch: Cornstarch helps thicken the broth, giving the stew a perfect consistency.

Directions

Step 1: Prep the chicken

In a large shallow dish, combine the flour, salt and pepper. Add the chicken, a few pieces at a time, and turn to coat.

Step 2: Cook the chicken and vegetables

In a large skillet, melt the butter, then cook the chicken until the juices run clear. Add the onion and celery, and cook for three minutes. Stir in the potatoes and carrots.

Step 3: Finish the stew

In a small bowl, combine the broth, thyme, ketchup and cornstarch, then stir the mixture into the skillet. Bring to a boil. Reduce the heat, then cover and simmer for 15 to 20 minutes or until the vegetables are tender.

Chicken Stew Variations

• Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce if you like a bit of heat.
• Make it creamy: Stir in a bit of heavy cream or a dollop of sour cream at the end for a creamier texture.
• Add some grains: Add in cooked barley, quinoa or rice to make this chicken stew even more filling.
• Switch up the vegetables: Substitute potatoes with sweet potatoes, parsnips or turnips for a different take on the stew.

How to Store Chicken Stew

Allow the chicken stew to cool completely before transferring it to an airtight container. Keep the container in the refrigerator, where it will stay fresh for three to four days. When you’re ready to enjoy it again, reheat the stew on the stovetop over medium heat, stirring occasionally until it’s warmed through. For the best results, add a splash of chicken broth or water if the stew has thickened too much during storage.

Can you freeze chicken stew?

Yes, you can freeze chicken stew. Transfer the chilled stew to freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label and date the containers, then store them in the freezer for up to three months. 

Chicken Stew Tips

How can I make the stew thicker?

You can thicken the stew by adding a slurry of cornstarch and water or by allowing it to simmer uncovered to reduce the liquid.

What can I serve with this chicken stew recipe? 

Chicken stew pairs well with crusty bread, rice or a side salad for a complete meal.

Can I use a slow cooker to make chicken stew? 

Yes, you can adapt this recipe for a slow cooker. Brown the chicken and saute the vegetables first, then transfer everything to the slow cooker and cook on low for six to eight hours, or on high for three to four hours.