Chicken Stew

In this hearty chicken stew recipe, chicken thighs and fresh vegetables simmer in a rich tomato broth until the meat is fall-apart tender and the broth is jammy and flavorful. Italian-style seasonings like paprika, oregano, and coriander bring a delicious warming, aromatic quality. Made in just one pot, this easy recipe comes together in under an hour and freezes exceptionally well.

A rich broth is what makes stew so comforting–it’s exactly what I crave every year when the weather starts to turn. This typically requires a long, slow simmer, as with my Italian beef stew. The liquid gently bubbles away, leaving all the concentrated flavor in the pot.

This chicken stew recipe uses a few handy tricks for the best of both worlds: velvety richness without all the time by the stove. You don’t need to plan ahead or scramble to get everything in your crockpot before work.

Instead, a quick sauté until golden brown enhances the flavor in under 15 minutes. Canned tomatoes and chicken broth add a sweet, bright and savory element. Italian-style seasonings from your spice drawer layer on warmth and thyme and parsley add a nice freshness.

It’s filling but not too heavy–beloved by picky eaters and big appetites alike. Make this chicken stew recipe on a chilly night when you’re craving extra comfort.

Ingredients for This Chicken Stew Recipe

I was inspired by hearty Italian-style stews for this recipe, which typically load tomato sauce and broth with rich, aromatic flavor. Here’s what you’ll need: 

• Extra virgin olive oil: Use a high quality, extra virgin variety for the best flavor. Any of the oils from our shop would be excellent but I especially love our Italian Nocellara with this recipe. 
• Chicken: Boneless, skinless chicken thighs remain tender without much effort–they’re pretty hard to overcook and essentially failproof. You can use chicken breast if that’s what you prefer. Just be sure to reduce the cooking time as they tend to cook more quickly and dry out more easily.
• Vegetables: For me, onions and garlic are always a must for flavor. From there, I try to use veggies of different colors and texture. This time I used carrots, zucchini, potatoes, and red bell peppers. Feel free to use up what you have on hand. Tip: Cut your vegetables into small bite-size pieces so they cook quickly and evenly.
• Tomatoes: I like to use a big can of whole San Marzano tomatoes, which are intense, slightly sweeter and offer a delicate acidity to balance this hearty stew. If San Marzano tomatoes are not available to you, any quality canned whole tomatoes that you like will work here.
• Liquid: I like my stew on the thicker side so just 2 cups of chicken broth does the trick. Use low sodium so you can season to taste.
• Herbs and spices: Fresh thyme, dried oregano, paprika and coriander bring aromatic, warming, and mildly peppery flavor. If you have Italian seasoning on hand feel free to use a tablespoon of that instead. A good cup of parsley adds a fresh pop of color.
• White wine vinegar: Believe me, you don’t want to skip this! White vinegar adds some acidity for balance. If you don’t have any, use any vinegar you have on hand or squeeze in lemon or lime juice to taste.

How to Make This Easy Chicken Stew Recipe 

Sautéeing the chicken and vegetables until golden, then gently simmering them with aromatic spices is a quick and easy way to build big flavor in under an hour. Here’s how you do it: 

• Get ready. Pat the chicken dry and season on one side with a good pinch of salt and pepper. Chop 1 onion, 2 peeled carrots, 1 red bell pepper, 1 zucchini, and 1 potato. Mince 3 garlic cloves. 
• Brown the chicken. In a Dutch oven or large pot over medium-high heat, heat 2 tablespoons of olive oil until shimmering. Add 8 chicken thighs, starting with the seasoned side down. Sprinkle the top with salt and pepper, then cook undisturbed until the chicken releases from the pan and browns on the bottom, about 4 minutes. Flip and cook until golden on the second side, about 3 minutes more. Remove the chicken and set aside on a plate for now.
• Sauté the vegetables. With the heat still on medium-high, add the onion, garlic, carrot, bell pepper, zucchini and potato. Season with 1 teaspoon of paprika, coriander and oregano and a good pinch of salt and pepper. Cook, stirring occasionally, until the veggies have softened and lightly charred, about 7 to 8 minutes.
• Add the liquid. Stir in one 28-ounce can of whole tomatoes, 2 cups chicken broth and 2 thyme sprigs. Use a wooden spoon to break up the tomatoes, pushing down until they burst into chunks. 
• Boil then simmer. Raise the heat to bring to a boil, then add the chicken back to the pot. Cook on high heat, stirring occasionally, for 5 minutes. Lower the heat to medium-low and cover the Dutch oven part-way. Let everything simmer until the stew has thickened and the chicken is nicely tender, 20 to 30 minutes. While the stew simmers, chop enough parsley leaves and tender stems to yield 1 cup.
• Finish and serve. Turn the heat off and remove the thyme sprigs. Stir in 1 tablespoon white wine vinegar and the parsley and serve.  

How to Make Crockpot Chicken Stew

You can also make this chicken stew recipe in a crock pot if you’d like–though I do think that browning the chicken first makes all the difference in terms of flavor and texture. Here’s how to do it:

• Brown the chicken on the stove with a bit of olive oil in your pan just as described in the recipe.
• Transfer to your crock pot, along with any of the juices from the pan. Add the chopped vegetables, spices, thyme, chicken broth, and a dash of kosher salt and black pepper. Add the whole tomatoes and use a wooden spoon to crush. 
• Cover the slow cooker and cook until the chicken is cooked through and tender. Do this on low heat for 5 to 6 hours OR on high for 3 to 4 hours.
• Stir in the white wine vinegar and fresh parsley. Serve!

How to Store & Reheat This Chicken Stew

This chicken stew recipe is made to last: It arguably gets even better the next day and freezes exceptionally well. Consider doubling the recipe if you have a big enough pot. Here’s how to store any leftovers: 

• In the fridge: Allow the soup to cool, then seal and store in your fridge for 4 days or so. 
• In the freezer: Allow to cool fully, then seal in containers, leaving some room at the top to allow it to expand in your freezer. Freeze for up to 2 months. 
• To reheat: Thaw frozen stew in your fridge overnight. Reheat thawed or refrigerated soup over medium heat until warmed through. 

What to Serve with Chicken Stew

The beauty of a one-pot stew like this is that you really don’t need to add anything more to complete the meal. You can serve on its own or with just a side of your favorite crusty bread.

To make it even more filling, make couscous as the stew simmers. Serve on top of the couscous, perhaps with a crisp lemon parmesan salad to start.

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*This post has recently been updated with new information for readers’ benefit.