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Hearty Chicken Stew Recipe warms your soul and belly.

This One-Pot Chicken Stew is cozy, hearty, and packed with nourishing vegetables and tender shredded chicken. It’s the kind of soul-warming meal that comes together in a single pot — easy to make, easy to clean up, and perfect for chilly nights or wholesome weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup / Stew
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1/2 medium onion diced
  • 1/2 medium red bell pepper diced
  • 2 large carrots peeled and sliced into rounds
  • 2 stalks celery diced
  • Salt and pepper to taste
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 pounds boneless skinless chicken breasts (or thighs)
  • 3/4 pound baby potatoes quartered
  • 3 sprigs fresh thyme plus more for garnish, optional
  • 1 bay leaf
  • 3 1/2 cups low-sodium chicken broth
  • 1 cup green beans cut
  • Fresh parsley optional for garnish

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
  2. Add diced onions, carrots, and celery. Season with salt and pepper. Sauté for 5–8 minutes until softened. Add minced garlic and stir for 1 minute.
  3. Sprinkle flour over the sautéed veggies and stir to coat evenly, cooking for 1–2 minutes.
  4. Add the chicken breasts (or thighs), potatoes, red bell pepper, thyme sprigs, and bay leaf. Pour in chicken broth and season with additional salt and pepper.
  5. Bring to a gentle simmer. Cover and cook for 25–30 minutes, or until chicken is cooked through and vegetables are tender.
  6. Add green beans during the last 10 minutes of simmering.
  7. Remove bay leaf and thyme stems. Shred the chicken with two forks and return it to the pot. Stir well to combine.
  8. Serve hot, garnished with fresh thyme or parsley if desired.

Notes

  • Make It Creamy: Stir in a splash of cream or a dollop of sour cream for a richer stew.
  • Slow Cooker Tip: You can adapt this recipe for a slow cooker — cook on low for 6–7 hours or high for 3–4 hours before shredding the chicken.
  • Freezer-Friendly: Freeze cooled stew in airtight containers for up to 2 months. Thaw and reheat gently on the stove.
  • Vegetable Variations: Swap in peas, corn, or chopped spinach depending on what’s in season or in your fridge.