Creamy Chicken Stew is savory, flavorful, and oh so comforting. Made with marinated chicken, tons of fresh veggies, and a base that’s creamy and indulgent, this stew is begging for a cold night on the couch with your favorite blanket and a good movie.
Creamy Chicken Stew
Did I hear someone say soup season? It’s getting darker earlier, temperatures are dropping, leaves are changing color… Well, at least here in the Midwest. And that means it’s time for soups, stew, and casseroles! Today I’ve got a creamy chicken stew that checks all the right boxes. Flavorful, thick, and hearty. Whip up a big pot and get cozy with the family and dive into some seriously amazing comfort food.
Check out this hearty and Perfect Beef Stew for more soup inspiration. And what couldn’t be better than serving your stew in Homemade Bread Bowls?
Can I Make Chicken Stew in the Crockpot?
Busy day ahead but want to come home to something hearty and comforting? You can absolutely make this stew in the Crockpot. Make the recipe below but stop before adding in the heavy cream and flour. Cook the stew with just the regular broth in the crockpot on low for about 6 hours, high for 4. Once the stew is cooked, you can finish up by adding the heavy cream/flour and cooking on high until the stew thickens. Then serve as usual!
How To Make Creamy Chicken Stew
- Marinate and prep. In a large bowl, combine the diced chicken, Italian seasoning, paprika, ½ teaspoon of salt and ½ teaspoon of pepper together. Stir to coat and let the chicken marinate for 15-30 minutes while you prep the rest of the ingredients for the stew.
- Cook the chicken. Heat olive oil in a large soup pot or a dutch oven. Add the chicken and cook until there is no pink and the meat is completely cooked through. Remove the chicken from the pot and set aside.
- Cook the veggies. Melt butter in the pot and cook your celery, carrots, and onion for about 5 minutes until they soften. Stir in the garlic and cook for about 1 minute.
- Add the liquids. Deglaze your pot by adding in the white wine. Let the wine come to a simmer, then add the potatoes and chicken broth. Bring to a boil then reduce to low-medium heat and simmer for 15-20 minutes. Simmer longer if needed, the potatoes should be fork tender.
- Pour in the heavy cream – Stir in 1 cup of the heavy cream. Add the flour to the remaining heavy cream and stir until there are no lumps. Add the flour/cream mixture into the stew and bring back to a boil for 5 minutes. Stir continuously to prevent any burning.
- Garnish. Once the stew has thickened, turn off the heat. Garnish with fresh thyme and serve with a side of crusty bread. Enjoy!
Storing Creamy Chicken Stew
You can store this creamy chicken stew in the fridge for up to 4 days. Be sure to give leftovers a good stir before reheating as the broth may separate once it’s had time to cool and sit. Because of the separation I don’t recommend freezing this particular stew.
Ingredient Notes:
- Chicken Broth – I prefer to use low sodium so I can control the level of salt in the dish overall. But you can use whichever you prefer.
- Chicken – You could save some steps and use a rotisserie chicken.
- White wine – Stick with a dry white wine for cooking to give this stew a richer taste.
- Veggies – For some people, celery is a hard no. You can leave this out if you or your family aren’t fans. Want to add another green veggie into the mix? Try peas, green beans, or spinach. For more veggie power you could also add some corn and mushrooms.
Enjoy!
~Nichole
Creamy Chicken Stew
Ingredients
- 1 1/2 Pounds Chicken Breast cut into 1-inch pieces
- 1 teaspoon Italian Seasoning divided
- 1 teaspoon salt divided
- 1 teaspoon Ground Black Pepper divided
- 1/2 teaspoon Paprika Powder
- 2 Tablespoons Olive Oil
- 2 Tablespoons Salted Butter
- 2 Ribs Celery sliced
- 2 Large Carrots peeled and sliced
- 1 White Onion diced
- 3 Cloves Garlic finely minced
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Sage
- 1 teaspoon Dried Rosemary
- 1 Cup White Wine
- 1 Pound Potatoes peeled and cut into 1-inch pieces
- 6 Cups Chicken broth low sodium
- 1 1/2 Cups Heavy cream divided
- 1/3 Cup All Purpose flour
Instructions
- Stir the chicken, Italian seasoning, paprika, ½ teaspoon of salt, and ½ teaspoon of pepper together in a large bowl then let it marinate for 15-30 minutes while you prep all the other ingredients.
- Heat the olive oil in a Dutch oven or soup pot then add the chicken and cook until all the pieces are cooked through.
- Remove the chicken from the pot and set aside then melt the butter in the pot and cook the celery, carrots, and onion until they are softened, about 5 minutes.
- Stir in the garlic and remaining salt and pepper and cook until fragrant, about 1 minute.
- Deglaze the pot with the wine and let it come to a simmer then add the potatoes and chicken broth.
- Boil over high heat then reduce the heat to low-medium heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Stir in 1 cup of the heavy cream then stir the flour into the remaining heavy cream until there are no lumps.
- Stir it into the stew, along with the cooked chicken and turn the heat up to high to boil for 5 minutes, stirring often to prevent burning.
- Once the stew has thickened to your liking, turn the heat off and serve with bread and fresh thyme for garnish if desired.
Thank you for dried herb recipes. I never have fresh, how many cooks do?