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5 from 2 votes

Chicken Stew

A simple, hearty and nourishing Chicken Stew is ready for the table in about 1 hour! You'll love the veggies, potatoes and bacon in this one pot meal.
Course Dinner
Cuisine American
Keyword chicken stew, creamy chicken stew, easy chicken stew
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 people (approximately 12 cups total)
Calories 231kcal
Author Blair Lonergan


  • 1 tablespoon butter
  • 4 slices bacon, chopped
  • 2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces (about 8 thighs) (or sub with chicken breasts)
  • 3 carrots, peeled and cut into ½-inch pieces
  • 2 celery stalks, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon poultry seasoning
  • ½ teaspoon paprika
  • 4 cups chicken broth
  • 1 ½ lbs. red potatoes (about 4 large), diced into 1-inch cubes
  • 2 cups green beans (I use frozen cut green beans) (or sub with frozen peas or corn)
  • ½ cup heavy cream or half-and-half, at room temperature
  • 3 tablespoons chopped fresh parsley


  • In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
  • Pat chicken dry with a paper towel and season with salt and pepper. Increase heat to medium-high; sear chicken in the butter/bacon fat until browned on all sides (about 5 minutes) – it does not need to be cooked through at this point. Remove from the pot and set aside.
  • Add carrots, celery and onion to the drippings in the pot. Cook, stirring regularly, until the onion starts to soften, about 3 minutes. Add garlic and cook for 1 more minute. Stir in flour, bay leaf, thyme, poultry seasoning and paprika. Cook over medium heat about 2 minutes.
  • Add 4 cups of broth, potatoes, browned chicken and bacon to the pot. Bring to a boil; cover, reduce heat to low, and simmer (covered) for about 15-20 minutes (or until the potatoes are tender). Stir in the green beans and cream. Simmer, uncovered, for about 5-10 minutes (or until heated through).
  • Remove from heat and stir in parsley.


Leftover stew will keep in the refrigerator for 3-4 days. You can also freeze the chicken stew in an airtight container for up to 3 months. It holds up very well in the freezer, but just be aware that the texture of the potatoes might change a little bit after they have been frozen. They tend to be a bit mushy when thawed.


Serving: 1cup | Calories: 231kcal | Carbohydrates: 15g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 438mg | Potassium: 637mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2993IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg