This Creamy Chicken Stew is easily the best chicken stew recipe ever! It uses minimal ingredients but really builds on flavor to create a truly unforgettable bite. I promise that it will be your new favorite recipe to make when it's cold outside, or when you want a truly comforting meal. Serve up a bowl with some flaky cream cheese biscuits for a truly heavenly experience.
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 1 hour & 15 minutes
- 🍴 Servings: 6
- 🧄 Flavor Profile: Rich, savory, and cozy with tender chicken, creamy, velvety broth, and a hint of umami.
- 🍚 Best Served With: Flaky biscuits (especially cream cheese biscuits), crusty bread, dinner rolls, or a simple green salad.
- 🧊 Make Ahead?: Yes, make 1-2 days ahead and refrigerate (flavor gets even better).
Summarize and Save This Content On
This recipe has been included in my weekly dinner rotation for a while now! The leftovers are just as delicious as when the stew is made fresh, making them ideal for meal prepping or a protein-filled lunch for the next day. I love how quick and easy it is to reheat!
Some of my other favorite chicken stew recipes include this slow cooker chicken stew with bacon and my Moroccan chicken stew.
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Why You'll Love This Recipe
- It makes great leftovers: This creamy and thick chicken stew reheats so well, making it ideal for leftovers. Whether you make it to meal prep or have plenty of extra to enjoy the next day, it tastes just as delicious.
- It's budget-friendly: The ingredients used in this creamy chicken stew recipe are super affordable, so you don't have to worry about extra cost when you shop for the ingredients.
- It's easy to prepare: It's a simple chicken stew, too. There aren't a bunch of extra steps or difficult techniques required to prepare it.
Ingredients
These are the most important components of this recipe for creamy chicken stew with vegetables. You'll also need some spices and garlic, too!
- Chicken breasts: I use bone-in chicken breasts for this recipe, but you can also use bone-in chicken thighs. Cooking the chicken in the stew while still on the bone adds so much extra flavor.
- Veggies and potatoes: So, just like most soups and stews, we start with celery, onion, carrots as the base, and then add some baby potatoes. You can use any color of potato, but I like Yukon Gold because of its creamy texture.
- Worcestershire sauce: This is like a secret weapon because it adds umami that lifts the entire chicken and vegetable stew.
- Chicken broth: Any kind of chicken broth will work, including low-sodium (just taste it for seasoning at the end). If you like, homemade broth works great as well. Try this recipe with my slow cooker chicken broth from rotisserie chicken.
- Heavy cream: This is what gives the stew its rich and creamy consistency. You can substitute half and half if needed.
- Bouillon cube: I like to add a bouillon cube just to give it a stronger chicken broth flavor. It's more concentrated and keeps the cream from diluting the stew.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Try out my hearty potato stew if recipes like this are your thing.
Variations
- Add dumplings: Drop in some dumplings during the last 10-15 minutes of cooking time. The easiest way to do this is with 2 cups of Bisquick or any biscuit mix, combined with ½ cup of milk.
- Add more veggies: Include some more veggies! Zucchini is a great addition; just add them, chopped, during the last 15-20 minutes so they don't become mushy. Mushrooms take even less time, so add them during the last 10 minutes!
- Add fresh herbs: Freshly chopped parsley and basil would be great. You may also simmer the stew with bundles of thyme and rosemary!
How to Make Old-Fashioned Chicken Stew
Here are the steps you'll need to make a successful old-fashioned creamy chicken stew. It's made entirely in one pot!
Step 1: Sear the chicken breasts. Start by heating your Dutch oven or a large heavy-bottomed pot over medium-high heat with olive oil. Then, season the chicken breasts with salt and pepper and sear them for 3-4 minutes on each side.
Step 2: Sauté veggies and add flour. Next, melt butter and add the carrots, onion, and celery. Allow them to cook for 3-5 minutes, then add the garlic and cook for another minute. Now stir in the flour and cook for 1-2 minutes.
Step 3: Add the liquids and bouillon. Slowly stir in the chicken broth until it's fully incorporated, and then pour in the cream, Worcestershire, and bouillon.
Step 4: Put the chicken and bay leaf in. Once the stew is simmering, put the chicken back in the pot with the bay leaf, pop the lid on, and let it simmer for 30-40 minutes.
Step 5: Shred chicken and add potatoes. When the chicken is nice and tender, shred it off the bone, and add the baby potatoes.
Step 6: Finish cooking and garnish. Simmer for another 25 minutes or until the potatoes are soft. Then it's ready to serve!
Recipe Tips
- Don't forget the bay leaves: Remove the bay leaves before serving! It's something that I forget from time to time, and they are meant to infuse flavor, not to be eaten.
- Give the chicken plenty of time: Be patient with the chicken breasts. Allow them to cook until the meat is falling off the bone for the best texture and flavor.
- Watch the heat when you add cream: When it's time to add the heavy cream, ensure that the stew is kept at a simmer. If it boils, it can cause the cream to curdle.
This creamy chicken noodle soup is another rich and creamy version of a classic recipe.
Storage Directions
- Storing: Store leftover chicken stew in an airtight container for up to 4 days in the refrigerator. Once fully cooled, you may freeze it for up to 3 months.
- Reheating: Thaw it overnight in the refrigerator before reheating it. I find that the leftovers are best reheated in a saucepan over low heat for about 10 minutes, but you can use the microwave in a pinch for 2-3 minutes, stirring halfway.
Serving Suggestions
- Stew and bread are a great pairing. Try some air fryer dinner rolls or sweet French onion bread on the side!
- A vegetable side dish like sweet green beans is great, or you can enjoy a refreshing strawberry spinach salad instead.
- Enjoy a simple, sweet dessert like cherries in the snow after a bowl of creamy chicken stew.
Recipe FAQs
Of course! Sear the chicken and sauté the veggies, then add the chicken and broth to the pressure cooker for about 20 minutes. Add the remaining ingredients and cook for an additional 10-15 minutes, or until the potatoes are tender!
Sure! Sear the chicken, saute the veggies, and add all the ingredients (minus the cream) to the slow cooker. Cook on low heat for 6 hours or high for 3 hours. During the last 30 minutes, stir in the heavy cream.
Yes, but they may take less time to cook, so check them for doneness at 25 minutes. Remember, there won't be as much developed flavor without the bones.
More Delicious Stew Recipes
Do you like stew recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Creamy Chicken Stew
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 bone-in chicken breasts
- 4 tablespoons butter
- 1 small sweet onion diced
- 1 cup carrots chopped
- 1 cup celery chopped
- 4 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- ¼ cup flour
- 6 cups chicken broth
- ½ cup heavy cream
- 1 chicken bouillon cube
- 1 pound baby potatoes washed, dried, and halved or quartered
- 1 bay leaf
- Optional: chopped fresh parsley for garnish and additional salt/pepper to taste
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat.
- Season the chicken breasts with salt and pepper.
- Sear the chicken in the hot oil for 3-4 minutes per side, then turn off the heat and remove the chicken.
- Add the butter to the pot and allow it to melt, then sauté the onions, carrots, and celery for 3-5 minutes or until tender.
- Add the garlic and cook for 1 additional minute.
- Add the flour and stir to combine, cooking for 1 minute.
- Slowly pour in the chicken broth ¼ cup at a time, stirring continuously and scraping the bottom of the pot, keeping the mixture at a simmer before adding more liquid, until all broth is incorporated.
- Stir in the heavy cream, Worcestershire sauce, and bouillon cube, then return the mixture to a gentle simmer.
- Add the chicken back to the pot along with the bay leaf, cover, and cook for 30-40 minutes.
- Remove the chicken, shred it, and return it to the pot with the baby potatoes.
- Continue simmering for about 25 minutes or until the potatoes are tender.
- Remove the bay leaf and garnish with parsley if desired.
Notes
- Try this chicken stew recipe using boneless chicken! It will take a little less time to cook, but it won't be as flavorful as bone-in chicken.
- Prepare the stew in a pressure cooker or slow cooker instead of on the stovetop.
- Avoid boiling the stew after you pour in the heavy cream because high heat can curdle it.
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