Soups & Stews

Chicken And Potato Stew

Name: Chicken And Potato Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 lb (450g) boneless, skinless chicken thighs; 2 large potatoes, peeled and cubed; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, peeled and sliced; 1 large celery stalk, chopped; 1 cup chicken broth; 1/2 cup water; 2 tbsp olive oil; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp chopped fresh parsley

By Gabriel Rutherford · June 19, 2026 · Soups & Stews

Prep20 min

Cook30 min

Total50 min

Serves6

There's something special about a warm, comforting bowl of stew on a chilly evening. As a home cook, I've always loved making Chicken And Potato Stew for my family because it's easy, delicious, and perfect for using up leftover vegetables. The best part? It's incredibly versatile, so you can customize it to your taste with your favorite herbs and spices.

I remember making this stew for the first time when my kids were little, and they loved helping me chop the potatoes and carrots. It was a fun way to spend time together in the kitchen, and now it's a tradition we continue to this day. Whether you're a busy parent or just looking for a comforting meal, this Chicken And Potato Stew recipe is sure to become a favorite.

One of the things that sets this recipe apart is the use of boneless, skinless chicken thighs. They're tender, juicy, and absorb all the flavors of the stew perfectly. Plus, they're relatively inexpensive and easy to find in most grocery stores. I also like to use a mix of potato varieties, such as Russet and Yukon Gold, for a nice balance of texture and flavor.

In this recipe, I'll walk you through the steps to make a delicious and hearty Chicken And Potato Stew that's perfect for any occasion. From the initial prep work to the final serving, I'll share my tips and tricks for making this dish a success. So let's get started and make some amazing stew!

As we cook, I'll also share some of my favorite variations and substitutions, so you can make this recipe your own. Whether you like a little heat in your stew or prefer a milder flavor, I've got you covered. And don't worry if you're short on time – this recipe can be made in under an hour, making it perfect for busy weeknights.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal prep work, making it perfect for busy weeknights.
The stew is incredibly versatile, so you can customize it to your taste with your favorite herbs and spices.
It's a great way to use up leftover vegetables and reduce food waste.
The recipe makes a large batch, so you can feed a crowd or have leftovers for later.
It's a comforting and delicious meal that's perfect for chilly evenings or special occasions.
You can make it in under an hour, making it a great option for families with busy schedules.
The recipe is relatively inexpensive, making it a great option for those on a budget.

Why This Recipe Works

The key to a great Chicken And Potato Stew is using high-quality ingredients and cooking them slowly to bring out their natural flavors. By browning the chicken and cooking the vegetables in a little bit of oil, we create a rich and savory base for the stew. Then, by adding in some chicken broth and letting it simmer, we can extract all the flavors from the ingredients and create a delicious, comforting meal.

Another important aspect of this recipe is the use of layering flavors. By adding in herbs and spices at different stages of the cooking process, we can create a depth of flavor that's hard to achieve with a single spice blend. This technique also allows us to balance out the flavors and prevent the stew from becoming too salty or overpowering.

Finally, the resting time is crucial in this recipe. By letting the stew sit for a few minutes before serving, we can allow the flavors to meld together and the meat to absorb all the juices. This makes the stew even more tender and delicious, and it's worth the extra few minutes of waiting.

In addition to these techniques, I also like to use a little bit of acidity, such as lemon juice, to brighten up the flavors and balance out the richness of the stew. This is a trick I learned from my grandmother, who was an expert at making stews and soups. She always said that a squeeze of lemon juice could make all the difference in the world, and I've found that to be true in this recipe as well.

Ingredients You’ll Need

When it comes to making a delicious Chicken And Potato Stew, the ingredients are just as important as the technique. You'll want to use high-quality ingredients that are fresh and flavorful, such as boneless, skinless chicken thighs and a variety of potatoes. You'll also need some aromatics like onion and garlic, as well as some herbs and spices to add depth and flavor to the stew.

One of the most important things to keep in mind when shopping for ingredients is to choose items that are in season and at their peak freshness. This will ensure that your stew is full of flavor and texture, and that you're getting the most bang for your buck. Additionally, be sure to read the labels and choose ingredients that are low in added salt and sugar, as these can quickly add up and negatively impact the flavor of your stew.

1 lb (450g) boneless, skinless chicken thighsBoneless, skinless chicken thighs are tender and juicy, and absorb all the flavors of the stew perfectly. Look for thighs that are fresh and have a nice pink color.
2 large potatoes, peeled and cubedA mix of potato varieties, such as Russet and Yukon Gold, provides a nice balance of texture and flavor. Choose potatoes that are firm and have no visible bruises or blemishes.
1 large onion, choppedA sweet onion, such as Vidalia or Maui, adds a depth of flavor to the stew. Choose an onion that is firm and has a nice, sweet aroma.
3 cloves garlic, mincedFresh garlic is essential for adding flavor to the stew. Choose garlic that is firm and has no visible signs of sprouting.
2 carrots, peeled and slicedCarrots add a nice sweetness and crunch to the stew. Choose carrots that are firm and have a nice, bright color.
1 large celery stalk, choppedCelery adds a fresh, herbal flavor to the stew. Choose celery that is firm and has a nice, crisp texture.
1 cup chicken brothLow-sodium chicken broth is a good choice to avoid adding too much salt to the stew. Look for a broth that is low in added salt and sugar, and has a rich, chickeny flavor.
1/2 cup waterWater helps to thin out the stew and create a nice, brothy consistency. Use cold water to help bring down the temperature of the stew and prevent it from becoming too thick.
2 tbsp olive oilOlive oil is a good choice for sautéing the chicken and vegetables, as it has a high smoke point and a rich, fruity flavor. Choose an olive oil that is extra-virgin and has a nice, peppery flavor.
1 tsp dried thymeFresh or dried thyme adds a nice, herbal flavor to the stew. Choose thyme that is fresh and has a nice, piney aroma, or use dried thyme that is fragrant and flavorful.
1/2 tsp saltSalt enhances the flavors of the stew and helps to bring out the natural sweetness of the vegetables. Use a flaky, kosher salt that is low in added ingredients and has a nice, crunchy texture.
1/4 tsp black pepperFreshly ground black pepper adds a nice, sharp flavor to the stew. Choose peppercorns that are fresh and have a nice, aromatic flavor, and grind them just before using to ensure the best flavor.
2 tbsp chopped fresh parsleyFresh parsley adds a nice, fresh flavor and a pop of color to the stew. Choose parsley that is fresh and has a nice, bright color, and chop it just before using to ensure the best flavor.

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Chicken And Potato Stew

1
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. This will help to create a nice, crispy crust on the chicken and add flavor to the stew.
2
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. This will help to create a nice, caramelized crust on the chicken and add flavor to the stew.
3
Remove the chicken from the pot and set it aside on a plate. This will help to prevent the chicken from overcooking and make it easier to add the vegetables to the pot.
4
Add the chopped onion to the pot and cook until it's translucent and starting to caramelize, about 5 minutes. This will help to add a depth of flavor to the stew and create a nice, sweet aroma.
5
Add the minced garlic to the pot and cook for 1 minute, until fragrant. This will help to add a nice, pungent flavor to the stew and create a nice, savory aroma.
6
Add the sliced carrots and chopped celery to the pot and cook for 5 minutes, until they're tender. This will help to add a nice, sweet flavor to the stew and create a nice, crunchy texture.
7
Add the cubed potatoes to the pot and cook for 5 minutes, until they're slightly tender. This will help to add a nice, starchy flavor to the stew and create a nice, creamy texture.
8
Add the chicken broth, water, dried thyme, salt, and pepper to the pot. Stir to combine and bring the mixture to a boil. This will help to create a nice, flavorful broth and add moisture to the stew.
9
Return the chicken to the pot and bring the mixture to a simmer. This will help to cook the chicken and add flavor to the stew.
10
Reduce the heat to low and let the stew simmer, covered, for 20-25 minutes, until the chicken is cooked through and the potatoes are tender. This will help to create a nice, tender texture and add flavor to the stew.
11
Use an instant-read thermometer to check the internal temperature of the chicken, which should reach 165 F (74 C). This will help to ensure that the chicken is cooked to a safe internal temperature and is tender and juicy.
12
Remove the pot from the heat and let the stew rest, covered, for 10 minutes. This will help to allow the flavors to meld together and the meat to absorb all the juices.
13
Stir in the chopped fresh parsley and serve the stew hot, garnished with additional parsley if desired. This will help to add a nice, fresh flavor and a pop of color to the stew.

Expert Tips

Use high-quality ingredients, such as fresh vegetables and herbs, to add flavor and texture to the stew.
Don't overcook the chicken or vegetables, as this can make them tough and dry. Instead, cook them until they're just tender, and then let them rest to allow the flavors to meld together.
Let the stew rest for 10-15 minutes before serving, as this will help the flavors to meld together and the meat to absorb all the juices.
Use a variety of potatoes, such as Russet and Yukon Gold, for a nice balance of texture and flavor.
Add a splash of acidity, such as lemon juice, to brighten up the flavors and balance out the richness of the stew.
Experiment with different herbs and spices, such as thyme or rosemary, to add unique flavors to the stew.
Serve the stew with a side of crusty bread or over mashed potatoes for a filling and satisfying meal.
Make the stew ahead of time and refrigerate or freeze it for later use. This will help to save time and make the stew even more convenient.

Common Mistakes to Avoid

Overcooking the chicken or vegetables, which can make them tough and dry.
Not using enough liquid, which can result in a thick and sticky stew.
Not letting the stew rest, which can make the flavors seem disjointed and the meat tough.
Not using high-quality ingredients, which can result in a stew that lacks flavor and texture.
Not seasoning the stew enough, which can result in a bland and unappetizing meal.
Not using a variety of potatoes, which can result in a stew that lacks texture and flavor.

Variations and Substitutions

Add some diced bell peppers or mushrooms to the stew for extra flavor and nutrients.
Use different types of potatoes, such as sweet potatoes or red potatoes, for a unique flavor and texture.
Add some diced ham or bacon to the stew for a smoky and savory flavor.
Use chicken breast or thighs, or a combination of both, for a different texture and flavor.
Add some fresh or dried herbs, such as thyme or rosemary, to the stew for a unique and aromatic flavor.
Serve the stew with a side of crusty bread or over mashed potatoes for a filling and satisfying meal.
Make the stew in a slow cooker or Instant Pot for a hands-off and convenient meal.

What to Serve With Chicken And Potato Stew

Serve the Chicken And Potato Stew hot, garnished with chopped fresh parsley and a side of crusty bread or over mashed potatoes. This will help to add a nice, fresh flavor and a pop of color to the stew, and make it a filling and satisfying meal.

Some other ideas for serving the stew include serving it with a side salad or roasted vegetables, or using it as a filling for sandwiches or wraps. You could also serve it with a side of cornbread or biscuits for a comforting and indulgent meal.

Crusty breadMashed potatoesSide saladRoasted vegetablesSandwiches or wrapsCornbread or biscuits

Make-Ahead, Storage, Freezing and Reheating

The Chicken And Potato Stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To refrigerate, let the stew cool to room temperature, then cover it and refrigerate. To freeze, let the stew cool to room temperature, then transfer it to a freezer-safe container or bag and freeze.

To reheat the stew, simply thaw it overnight in the refrigerator, then reheat it on the stovetop or in the microwave until hot and steaming. You can also reheat it in the oven, covered, at 350°F (180°C) for about 20-25 minutes, or until hot and steaming.

It's also a good idea to label and date the container or bag, so you can easily keep track of how long it's been stored. And be sure to check the stew for any signs of spoilage before reheating, such as an off smell or slimy texture.

In addition to storing the stew, you can also make it ahead of time and refrigerate or freeze it for later use. This will help to save time and make the stew even more convenient. Simply prepare the stew as directed, then let it cool to room temperature before refrigerating or freezing.

Frequently Asked Questions

What type of potatoes should I use for the stew?

A mix of potato varieties, such as Russet and Yukon Gold, provides a nice balance of texture and flavor. You can also use other types of potatoes, such as sweet potatoes or red potatoes, for a unique flavor and texture.

Can I make the stew ahead of time?

Yes, the stew can be made ahead of time and refrigerated or frozen for later use. Simply prepare the stew as directed, then let it cool to room temperature before refrigerating or freezing.

How do I reheat the stew?

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast instead of thighs, but keep in mind that the cooking time may be shorter. Chicken breast is also leaner than thighs, so it may become dry if overcooked.

What can I serve with the stew?

The stew can be served with a side of crusty bread or over mashed potatoes, or with a side salad or roasted vegetables. You can also use it as a filling for sandwiches or wraps.

Can I freeze the stew?

Yes, the stew can be frozen for up to 3 months. To freeze, let the stew cool to room temperature, then transfer it to a freezer-safe container or bag and freeze.

How long does the stew last in the refrigerator?

The stew can be stored in the refrigerator for up to 3 days. To refrigerate, let the stew cool to room temperature, then cover it and refrigerate.

Can I make the stew in a slow cooker or Instant Pot?

Yes, the stew can be made in a slow cooker or Instant Pot. Simply prepare the stew as directed, then transfer it to the slow cooker or Instant Pot and cook according to the manufacturer's instructions.

The Full Recipe

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