This Chicken and Potato Stew is the ultimate comfort food, simmering with tender chicken, soft potatoes, and savory herbs in a rich, one-pot broth. It’s a timeless classic that’s perfect for busy weeknights or cozy weekends. Let the flavors meld for a truly satisfying meal.
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Why You’ll Love This Chicken and Potato Stew
- Cozy & satisfying: Warm, tender chicken and potatoes in a savory broth feel like home.
- One-pot wonder: Easy cleanup means more time to relax and enjoy.
- Deepens in flavor: Letting it rest off the heat makes it even more magical.
- Wonderfully versatile: Easily adapt with extra veggies or swap herbs to your liking.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 medium potatoes, peeled and cubed
- 2 large carrots, sliced into rounds
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 L chicken broth
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp paprika
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, and a sharp knife.
Notes: Using good-quality chicken broth really makes a difference here—it forms the base of your stew, so you want it to be flavorful. And don’t skip the tomato paste; it adds a subtle richness and depth that ties everything together beautifully.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 10 g |
| Carbs: | 30 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts—what’s better here? Thighs are my go-to for stews because they stay juicy and tender even with longer cooking. Breast meat can dry out more easily, so if you use it, add it later in the process.
- Why brown the chicken first? Searing the chicken pieces creates a lovely golden crust and adds tons of flavor to the stew. Don’t rush this step—it’s worth the extra few minutes.
- Can I use other vegetables? Absolutely! Celery, peas, or even a parsnip would work well. Just keep the potato-to-other-veggie ratio balanced so the stew doesn’t become too watery.
- What if my stew is too thin? If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 5 minutes of cooking. It’ll thicken up nicely.
How to Make Chicken and Potato Stew
Step 1: Start by prepping your ingredients. Chop the onion, mince the garlic, slice the carrots, and cube the potatoes into roughly 2 cm pieces—this ensures they cook evenly. Pat the chicken thighs dry with a paper towel and season them generously with salt and pepper. You’ll notice that drying the chicken helps it brown better instead of steaming in the pot.
Step 2: Heat the olive oil in your large pot over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer—don’t overcrowd the pan; you might need to do this in two batches. Cook for about 3–4 minutes per side until they’re golden brown. They don’t need to be cooked through at this stage—just nicely seared. Remove the chicken from the pot and set it aside on a plate.
Step 3: In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes until the onion becomes translucent and fragrant. You might need to scrape the bottom of the pot with your wooden spoon to lift those delicious browned bits from the chicken—that’s pure flavor right there!
Step 4: Stir in the minced garlic, tomato paste, dried thyme, and paprika. Cook for another minute until the garlic is fragrant and the tomato paste darkens slightly. This step really wakes up the spices and deepens their flavor, which will infuse the entire stew.
Step 5: Return the seared chicken to the pot, along with any accumulated juices. Add the cubed potatoes, bay leaves, and pour in the chicken broth. Give everything a good stir, making sure the potatoes are mostly submerged. Bring the stew to a gentle boil.
Step 6: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25–30 minutes. The potatoes should be tender when pierced with a fork, and the chicken will be cooked through. You’ll notice the broth thickening slightly from the potato starch—that’s exactly what you want.
Step 7: Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves—they’ve done their job! If you’re using the cornstarch slurry to thicken the stew, now’s the time to stir it in and let it cook for another 3–4 minutes.
Step 8: Turn off the heat and let the stew sit for about 10 minutes before serving. This resting time allows the flavors to meld together beautifully. Garnish with freshly chopped parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3–4 days.
- Freezer: Freeze for up to 3 months; note potatoes may soften upon thawing.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty bread or rolls — Perfect for dipping into that savory broth and scooping up every last bit of stew from your bowl.
- Simple green salad with a lemon vinaigrette — The bright, tangy dressing cuts through the richness of the stew and adds a refreshing contrast.
- Buttered egg noodles or rice — These make the meal more substantial and are fantastic for soaking up the delicious liquid.
Drinks
- A light red wine like Pinot Noir — Its fruity notes complement the savory chicken and herbs without overpowering the dish.
- Sparkling water with a slice of lemon — The effervescence cleanses the palate between bites, keeping each spoonful tasting fresh.
- Apple cider or non-alcoholic ginger beer — The slight sweetness and spice pair wonderfully with the heartiness of the stew.
Something Sweet
- Warm apple crumble with vanilla ice cream — The cozy spices in the crumble echo the warmth of the stew, making for a perfectly rounded meal.
- Dark chocolate brownies — A rich, fudgy brownie provides a decadent finish that contrasts nicely with the savory main course.
- Lemon sorbet — Its bright, citrusy zing is incredibly refreshing after a hearty and comforting stew.
Top Mistakes to Avoid
- Overcooking the potatoes. If you simmer the stew for too long, the potatoes can turn mushy and fall apart. Check for tenderness with a fork around the 25-minute mark.
- Skipping the sear on the chicken. I’ve messed this up before too… that initial browning adds so much depth. If you just boil the chicken, the stew will taste bland in comparison.
- Using very large potato chunks. Big cubes take forever to cook, and by the time they’re tender, the chicken might be overdone. Aim for bite-sized pieces for even cooking.
- Not tasting before serving. Seasoning is key! Broths vary in saltiness, and potatoes absorb salt, so always do a final taste and adjust with salt and pepper as needed.
Expert Tips
- Tip: For an even richer flavor, use a combination of chicken broth and a splash of dry white wine. Add the wine after sautéing the onions and let it reduce for a minute before adding the broth.
- Tip: If you have time, let the finished stew cool completely and refrigerate it overnight. The flavors meld and intensify, making it taste even better the next day.
- Tip: To add a creamy twist, stir in a few tablespoons of heavy cream or crème fraîche at the very end, just before serving. It adds a lovely silkiness to the broth.
- Tip: If you’re using dried herbs instead of fresh, rub them between your palms before adding to the pot. This releases their essential oils and maximizes their flavor.
FAQs
Can I make this stew in a slow cooker?
Absolutely! After browning the chicken and sautéing the onions and carrots (which I still recommend for flavor), transfer everything to your slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours. The chicken will be fall-apart tender, and the potatoes will be perfectly soft. Just add the cornstarch slurry at the end if you want a thicker consistency.
How long does chicken and potato stew keep in the fridge?
Stored in an airtight container, it will stay fresh for up to 3–4 days. The potatoes may absorb more liquid over time, so you might need to add a splash of broth when reheating. Honestly, it often tastes even better on day two as the flavors continue to develop.
Can I freeze this stew?
You can, but with a caveat. Potatoes can become grainy and soft upon thawing, so the texture might change a bit. If you plan to freeze it, consider undercooking the potatoes slightly. Thaw in the fridge overnight and reheat gently on the stove, stirring occasionally.
What can I use instead of chicken thighs?
Boneless, skinless chicken breasts will work, but add them later in the cooking process—about 15 minutes before the stew is done—to prevent them from drying out. You could also use turkey thigh meat or even a firm white fish added in the last 10 minutes of cooking.
My stew is too salty. How can I fix it?
Don’t worry, it happens! The easiest fix is to add more plain, diced potatoes and simmer for another 15–20 minutes—they’ll absorb some of the excess salt. Alternatively, you can stir in a peeled, raw potato for the last 10 minutes of cooking, then remove it before serving.
Chicken And Potato Stew
Make the best Chicken and Potato Stew with this easy one-pot recipe. Tender chicken, soft potatoes & savory broth. Perfect for weeknights! Get the recipe now.
Ingredients
For the Ingredients
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600 g boneless, skinless chicken thighs (cut into bite-sized pieces)
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4 medium potatoes (peeled and cubed)
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2 large carrots (sliced into rounds)
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1 large onion (finely chopped)
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3 cloves garlic (minced)
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1 L chicken broth
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2 tbsp olive oil
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1 tbsp tomato paste
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1 tsp dried thyme
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1 tsp paprika
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2 bay leaves
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Salt and black pepper (to taste)
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2 tbsp fresh parsley (chopped, for garnish)
Instructions
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Start by prepping your ingredients. Chop the onion, mince the garlic, slice the carrots, and cube the potatoes into roughly 2 cm pieces—this ensures they cook evenly. Pat the chicken thighs dry with a paper towel and season them generously with salt and pepper. You’ll notice that drying the chicken helps it brown better instead of steaming in the pot.01
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Heat the olive oil in your large pot over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer—don’t overcrowd the pan; you might need to do this in two batches. Cook for about 3–4 minutes per side until they’re golden brown. They don’t need to be cooked through at this stage—just nicely seared. Remove the chicken from the pot and set it aside on a plate.02
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In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes until the onion becomes translucent and fragrant. You might need to scrape the bottom of the pot with your wooden spoon to lift those delicious browned bits from the chicken—that’s pure flavor right there!03
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Stir in the minced garlic, tomato paste, dried thyme, and paprika. Cook for another minute until the garlic is fragrant and the tomato paste darkens slightly. This step really wakes up the spices and deepens their flavor, which will infuse the entire stew.04
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Return the seared chicken to the pot, along with any accumulated juices. Add the cubed potatoes, bay leaves, and pour in the chicken broth. Give everything a good stir, making sure the potatoes are mostly submerged. Bring the stew to a gentle boil.05
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Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25–30 minutes. The potatoes should be tender when pierced with a fork, and the chicken will be cooked through. You’ll notice the broth thickening slightly from the potato starch—that’s exactly what you want.06
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Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves—they’ve done their job! If you’re using the cornstarch slurry to thicken the stew, now’s the time to stir it in and let it cook for another 3–4 minutes.07
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Turn off the heat and let the stew sit for about 10 minutes before serving. This resting time allows the flavors to meld together beautifully. Garnish with freshly chopped parsley for a pop of color and freshness.08
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