There’s nothing quite like the smell of chicken stew with potatoes and carrots bubbling away on the stove after a long day. This dish takes me straight back to my grandmother’s kitchen – the way the savory steam would fog up her windows while we waited for that first comforting bowl. What I love most is how simple and hearty it is. Just a few basic ingredients transform into something magical in one pot. The potatoes soak up all that rich chicken flavor while the carrots add just the right touch of sweetness. And don’t get me started on how the broth thickens beautifully as everything simmers together. This is the kind of meal that makes my family come running when they smell it cooking.
Why You’ll Love This Chicken Stew with Potatoes and Carrots
Trust me, this isn’t just any chicken stew – it’s the kind of meal that wraps you in a warm hug from the first bite. Here’s why it’s become my go-to comfort food:
- Pure comfort in a bowl: That rich, savory broth with tender chicken and soft veggies? It’s like childhood memories you can eat.
- So easy even I can’t mess it up: One pot, simple ingredients, and barely any prep – perfect for busy weeknights.
- Cleanup? What cleanup?: Everything cooks together in a single pot (even better if you use my favorite Dutch oven).
- Kid-approved magic: The sweet carrots and potatoes make even picky eaters come back for seconds.
Honestly, the hardest part is waiting for it to finish simmering while that amazing smell fills your kitchen!
Ingredients for Chicken Stew with Potatoes and Carrots
Here’s everything you’ll need to make this cozy chicken stew – I promise it’s all simple stuff you probably already have in your kitchen! The magic happens when these basic ingredients come together:
- 1 lb boneless, skinless chicken thighs – Thighs stay juicier than breasts during long simmering (trust me on this)
- 2 tbsp olive oil – For that perfect golden sear on the chicken
- 1 onion, chopped – The flavor base that makes everything better
- 2 garlic cloves, minced – Because what’s stew without garlic?
- 3 cups chicken broth – Homemade if you’ve got it, but store-bought works great too
- 2 potatoes, peeled and diced – Russets are my favorite for soaking up all that goodness
- 2 carrots, peeled and sliced – Try my trick of cutting them thick so they don’t get mushy (they’re even better when roasted like in this garlic herb recipe)
- 1 tsp salt – Start with this, then adjust to taste
- ½ tsp black pepper – Freshly cracked if you’ve got it
- 1 tsp dried thyme – My secret weapon for that classic stew flavor
See? Nothing fancy – just honest ingredients that turn into something magical together. Now let’s get cooking!
How to Make Chicken Stew with Potatoes and Carrots
Alright, let’s get to the good part – turning those simple ingredients into the most comforting bowl of chicken stew you’ve ever tasted. I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect too. Don’t worry – it’s way easier than you think!
Step 1: Brown the Chicken
First things first – grab your favorite heavy pot (I use my trusty Dutch oven for this) and heat that olive oil over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles immediately. Now add your chicken thighs – don’t crowd them! Give each piece some breathing room so they get that gorgeous golden crust instead of steaming. About 5 minutes per side should do it – you’re not cooking them through yet, just building flavor. Oh, and resist the urge to move them around too much – that’s how you get those perfect crispy bits!
Step 2: Sauté the Aromatics
Once the chicken’s nicely browned (set it aside on a plate – we’ll come back to it), toss in your chopped onion. Stir it around to pick up all those delicious browned bits from the chicken – that’s pure flavor gold! After about 2 minutes when the onion’s getting soft, add the garlic. Watch it closely – garlic burns in a heartbeat if you’re not careful. Just 30 seconds to a minute until it’s fragrant is all you need. Your kitchen should smell amazing by now!
Now pour in the chicken broth and use your wooden spoon to scrape up any remaining browned bits from the bottom of the pot – this is where the magic happens. Return the chicken to the pot along with all those beautiful potatoes and carrots. Sprinkle in your salt, pepper, and thyme – I sometimes add a bay leaf too if I’m feeling fancy.
Bring everything to a gentle boil, then immediately reduce the heat to low. Cover it and let it simmer for about 30 minutes – this is when the real transformation happens. The potatoes will soak up all that savory goodness while the carrots soften just enough to still have a little bite. Give it a stir occasionally and peek to make sure it’s not boiling too hard – we want a nice gentle bubble.
When the chicken shreds easily with a fork and the veggies are tender (but not mushy!), you’re done! Taste and adjust the seasoning if needed – sometimes I add an extra pinch of salt or a squeeze of lemon to brighten it up. Then just ladle it into bowls and watch everyone’s faces light up when they take that first bite.
Tips for the Best Chicken Stew with Potatoes and Carrots
After making this stew more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, can I have seconds?” good:
- Scrape that pot like your life depends on it: When you add the broth after sautéing, really get in there with your spoon to loosen all those browned bits – that’s where half the flavor lives!
- Thicken it your way: If you like a heartier stew, mash a few potato pieces against the pot or mix in a tablespoon of flour slurry at the end.
- Season in layers: Start with less salt than you think you need – you can always add more after simmering when the flavors have concentrated.
- Don’t rush the simmer: That gentle bubble is what makes the chicken fork-tender and lets the potatoes soak up all the goodness.
Oh, and one bonus tip – it always tastes even better the next day when the flavors have really gotten to know each other!
Serving Suggestions for Chicken Stew with Potatoes and Carrots
This chicken stew is basically a party in a bowl, but it’s even better with a few trusty sidekicks! Here’s how I love to serve it:
- Crusty bread for dunking: That rich broth? Begging to be sopped up with a warm, buttered baguette or some homemade biscuits.
- A crisp green salad: Something light and fresh like a simple arugula with lemon vinaigrette cuts through the richness perfectly.
- A sprinkle of fresh herbs: Right before serving, I’ll often toss on some chopped parsley or chives for a pop of color and freshness.
Trust me, nobody’s leaving the table hungry when you serve it like this!
How to Store and Reheat Chicken Stew with Potatoes and Carrots
One of the best things about this chicken stew? It actually gets better after sitting in the fridge overnight! Just let it cool completely (I usually leave it on the counter for about an hour), then pop it in an airtight container. It’ll keep beautifully in the fridge for 3-4 days. When you’re ready to reheat, I always go for the stovetop – just warm it gently over low heat with a splash of broth or water to loosen it up. If you’re in a hurry, the microwave works too – stir every minute to heat evenly. And yes, you can freeze it for up to 3 months – though the potatoes might get a little softer when thawed. Just thaw overnight in the fridge before reheating!
Nutritional Information for Chicken Stew with Potatoes and Carrots
Now, I’m no nutritionist, but here’s the scoop on what’s in each comforting bowl (remember, these are estimates – your exact amounts might vary a bit):
- 320 calories – Just right for a hearty meal
- 22g protein – Thanks to those juicy chicken thighs
- 25g carbs – Mostly from the potatoes and carrots
- 4g fiber – Those veggies are doing good work!
Not bad for something that tastes this good, right? And don’t forget – you’re getting all that vitamin A from the carrots too!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You sure can! Just know breasts cook faster – check them at 20 minutes so they don’t dry out. But honestly? Thighs stay juicier and more flavorful in stews.
Can I freeze this chicken stew?
Absolutely! Freeze in airtight containers for up to 3 months. The potatoes might soften a bit when thawed, but the flavor’s still amazing.
How can I make the stew thicker?
Easy fix! Mash some potatoes against the pot or mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it in at the end.
Chicken Stew with Potatoes and Carrots
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add the chicken thighs and cook until browned, about 5 minutes per side. Remove and set aside.
- Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
- Pour in the chicken broth and scrape any browned bits from the bottom of the pot.
- Return the chicken to the pot. Add the potatoes, carrots, salt, pepper, and thyme.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot.