20 Delicious Chicken Stew Recipes Hearty

Let’s face it, nothing beats the comfort of a hearty chicken stew simmering on your stove, especially when the weather turns chilly. Whether you’re craving something classic with a twist or eager to explore global flavors, our roundup of 20 delicious chicken stew recipes is sure to inspire your next cozy meal. Dive in and discover your new favorite comfort dish today!

Classic Chicken Stew with Vegetables

Let’s dive into making a hearty classic chicken stew with vegetables. This dish is perfect for cozy nights and packed with flavor.

Ingredients

• Chicken thighs – 2 lbs
• Carrots – 2 cups, chopped
• Potatoes – 2 cups, diced
• Onion – 1 cup, chopped
• Garlic – 3 cloves, minced
• Chicken broth – 4 cups
• Flour – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chicken thighs, cook until browned, about 5 minutes per side. Remove and set aside.
3. In the same pot, add onion and garlic. Sauté until soft, about 3 minutes.
4. Sprinkle flour over the onions, stir to coat evenly.
5. Slowly pour in chicken broth, stirring constantly to avoid lumps.
6. Return chicken to the pot. Add carrots, potatoes, salt, pepper, and thyme.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.
8. Remove lid, simmer for an additional 15 minutes to thicken the stew.
9. Check seasoning, adjust if necessary.

Finished stew should be thick and hearty. Flavors meld beautifully overnight, making it great for meal prep. Serve over mashed potatoes for extra comfort.

Spicy African Chicken Stew

Yearning for a dish that packs heat and heartiness? This Spicy African Chicken Stew delivers bold flavors with minimal fuss.

Ingredients

• Chicken thighs – 2 lbs
• Vegetable oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Cayenne pepper – 1 tsp
• Chicken broth – 2 cups
• Peanut butter – ¼ cup

Instructions

1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Add chicken thighs, skin side down. Cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same pot, add diced onion. Cook for 3 minutes until translucent.
4. Add minced garlic and tomato paste. Stir for 1 minute until fragrant.
5. Sprinkle cayenne pepper over the mixture. Stir to combine.
6. Pour in chicken broth, scraping the bottom to release any browned bits.
7. Return chicken to the pot. Bring to a boil, then reduce heat to low. Simmer for 25 minutes.
8. Stir in peanut butter until fully dissolved. Simmer for another 10 minutes.

Silky peanut butter thickens the stew, balancing the cayenne’s fire. Serve over steamed rice or with crusty bread to soak up the rich sauce.

Creamy Chicken and Mushroom Stew

Ultimate comfort food, this creamy chicken and mushroom stew is hearty and satisfying. Perfect for a cozy dinner, it combines tender chicken with earthy mushrooms in a rich sauce.

Ingredients

• Chicken thighs – 1.5 lbs
• Mushrooms – 8 oz
• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Flour – 2 tbsp
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Season chicken thighs with salt and black pepper.
2. Heat butter in a large pot over medium-high heat until melted.
3. Add chicken thighs, skin side down, and cook for 5 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
4. In the same pot, add mushrooms and cook for 3 minutes until softened.
5. Sprinkle flour over mushrooms, stir to coat, and cook for 1 minute.
6. Slowly whisk in chicken broth, scraping the bottom of the pot to loosen any browned bits.
7. Return chicken to the pot, add thyme, and bring to a simmer. Cover and cook for 20 minutes on low heat.
8. Stir in heavy cream and simmer for another 5 minutes until slightly thickened.
9. Tip: For a smoother sauce, remove the chicken before adding the cream, then shred and return it to the pot.
10. Tip: If the sauce is too thick, add a little more broth to reach desired consistency.
11. Tip: Serve over mashed potatoes or rice for a complete meal.

Lusciously creamy with a deep, savory flavor, this stew is a crowd-pleaser. The mushrooms add an umami richness that pairs beautifully with the tender chicken. Try garnishing with fresh parsley for a pop of color.

Slow Cooker Chicken Stew with Dumplings

Ultimate comfort food doesn’t get easier than this. Just set it and forget it until dinner time.

Ingredients

• Chicken thighs – 2 lbs
• Carrots – 2 cups, chopped
• Potatoes – 2 cups, chopped
• Chicken broth – 4 cups
• Flour – 1 cup
• Baking powder – 2 tsp
• Milk – ½ cup
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Place chicken thighs, carrots, and potatoes in the slow cooker.
2. Pour chicken broth over the ingredients in the slow cooker.
3. Cover and cook on low for 6 hours. Tip: For richer flavor, brown the chicken thighs in a skillet before adding to the slow cooker.
4. After 6 hours, shred the chicken thighs in the slow cooker using two forks.
5. In a bowl, mix flour, baking powder, milk, salt, and pepper to form dumpling dough. Tip: Do not overmix the dough to keep dumplings light.
6. Drop tablespoon-sized dollops of dough into the slow cooker. Tip: Space dumplings evenly to ensure even cooking.
7. Cover and cook on high for 30 minutes, or until dumplings are cooked through.

Best served hot, this stew boasts tender chicken and fluffy dumplings in every bite. Try garnishing with fresh parsley for a pop of color and freshness.

Moroccan Chicken Stew with Chickpeas

Every cook needs a hearty stew in their repertoire, and this Moroccan-inspired version delivers bold flavors with minimal fuss.

Ingredients

• Chicken thighs – 1.5 lbs
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Cumin – 1 tsp
• Paprika – 1 tsp
• Chickpeas – 1 can (15 oz), drained
• Tomato paste – 2 tbsp
• Chicken broth – 2 cups
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add diced onion and cook until soft, about 3 minutes. Tip: Scrape up any browned bits for extra flavor.
4. Add minced garlic, cumin, and paprika. Cook until fragrant, about 30 seconds.
5. Stir in chickpeas and tomato paste, coating everything evenly.
6. Pour in chicken broth and bring to a simmer. Tip: The liquid should just cover the ingredients.
7. Return chicken to the pot, cover, and reduce heat to low. Simmer for 25 minutes. Tip: The chicken is done when it reaches 165°F internally.
8. Season with salt and let stand for 5 minutes before serving.

Aromatic and satisfying, this stew boasts tender chicken and creamy chickpeas in a richly spiced broth. Serve over couscous or with crusty bread to soak up every last drop.

Healthy Chicken and Quinoa Stew

Healthy chicken and quinoa stew is a hearty, nutritious meal perfect for any season. Here’s how to make it.

Ingredients

• Chicken breast – 1 lb, diced
• Quinoa – 1 cup
• Chicken broth – 4 cups
• Carrots – 2, sliced
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced chicken breast. Cook until no pink remains, about 5 minutes.
3. Add minced garlic. Stir for 30 seconds until fragrant.
4. Pour in chicken broth. Bring to a boil.
5. Add quinoa and sliced carrots. Reduce heat to low (200°F).
6. Cover and simmer for 15 minutes, or until quinoa is fluffy.
7. Season with salt and black pepper. Stir well.
8. Remove from heat. Let stand for 5 minutes before serving.

Make sure to dice the chicken evenly for uniform cooking. Rinse quinoa under cold water to remove bitterness. Letting the stew stand thickens it slightly. This stew has a creamy texture with a savory, slightly nutty flavor. Serve with a sprinkle of fresh herbs or a squeeze of lemon for extra zest.

Thai Coconut Chicken Stew

Fancy a cozy bowl of Thai Coconut Chicken Stew? This dish blends creamy coconut milk with tender chicken and aromatic spices for a comforting meal.

Ingredients

– Chicken thighs – 1 lb – Coconut milk – 1 can (13.5 oz) – Chicken broth – 1 cup – Fish sauce – 1 tbsp – Brown sugar – 1 tbsp – Lime juice – 2 tbsp – Red curry paste – 1 tbsp – Garlic – 2 cloves, minced – Ginger – 1 tsp, grated – Cilantro – ¼ cup, chopped

Instructions

1. Heat a large pot over medium heat. Add chicken thighs, skin side down, and cook for 5 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside. 2. In the same pot, add minced garlic and grated ginger. Sauté for 1 minute until fragrant. 3. Stir in red curry paste and cook for 30 seconds to release its flavors. 4. Pour in coconut milk and chicken broth, scraping the bottom to deglaze the pot. 5. Add fish sauce and brown sugar, stirring until the sugar dissolves. 6. Return the chicken to the pot. Simmer on low heat for 20 minutes, covered. 7. Remove the lid, add lime juice, and simmer for another 10 minutes to thicken slightly. 8. Garnish with chopped cilantro before serving. Tip: For deeper flavor, marinate the chicken in fish sauce and lime juice for 30 minutes before cooking. Tip: If the stew is too thick, add a splash of water or broth to reach desired consistency. Tip: Serve over jasmine rice to soak up the delicious sauce. Silky and rich, this stew offers a perfect balance of sweet, spicy, and tangy flavors. Try topping with extra cilantro and a squeeze of lime for a fresh finish.

French Chicken Stew with Red Wine

Zesty and comforting, this French Chicken Stew with Red Wine is a hearty dish perfect for chilly evenings. Its rich flavors meld beautifully, offering a satisfying meal with minimal fuss.

Ingredients

• Chicken thighs – 2 lbs
• Red wine – 1 cup
• Carrots – 2, sliced
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Flour – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Season chicken thighs with salt and pepper, then brown in the pot for 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, carrots, and garlic until softened, about 5 minutes.
4. Sprinkle flour over vegetables, stirring to coat evenly.
5. Pour in red wine, scraping the bottom of the pot to deglaze.
6. Return chicken to the pot, add thyme, and bring to a simmer.
7. Cover and cook on low heat for 45 minutes, until chicken is tender.
8. Tip: For deeper flavor, let the stew sit for 10 minutes before serving.
9. Tip: Serve with crusty bread to soak up the sauce.
10. Tip: If the sauce is too thin, simmer uncovered for an additional 5 minutes.

Succulent chicken falls off the bone in this stew, with a sauce that’s rich and slightly tangy from the red wine. Try serving it over mashed potatoes for an extra comforting twist.

Easy Chicken and Potato Stew

Perfect for a cozy night in, this chicken and potato stew is hearty and straightforward. Packed with flavor, it’s a one-pot wonder that requires minimal effort.

Ingredients

• Chicken thighs – 1.5 lbs
• Potatoes – 2 cups, diced
• Carrots – 1 cup, sliced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Chicken broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add onion and garlic. Cook until soft, about 3 minutes.
4. Add carrots and potatoes. Stir to combine with onions and garlic.
5. Return chicken to the pot. Add chicken broth, salt, pepper, and thyme.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until potatoes are tender.
7. Tip: For a thicker stew, mash a few potatoes against the side of the pot before serving.
8. Tip: Always brown the chicken first for deeper flavor.
9. Tip: Let the stew rest for 5 minutes off the heat before serving to allow flavors to meld.

Enjoy the tender chicken and creamy potatoes in every bite. Serve with crusty bread to soak up the rich broth.

Mexican Chicken Stew with Corn and Beans

This Mexican Chicken Stew with Corn and Beans is a hearty, flavorful dish perfect for any night of the week. Toss everything into one pot and let the flavors meld together beautifully.

Ingredients

• Chicken thighs – 1.5 lbs
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Chicken broth – 4 cups
• Diced tomatoes – 1 can (14.5 oz)
• Black beans – 1 can (15 oz), drained
• Corn – 1 cup
• Cumin – 1 tsp
• Chili powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chicken thighs, cook until browned on both sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, add diced onion and minced garlic. Cook until soft, about 3 minutes.
4. Pour in chicken broth and diced tomatoes. Stir to combine.
5. Return chicken to the pot. Add black beans, corn, cumin, chili powder, and salt.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes.
7. Remove chicken, shred with two forks, and return to the pot. Simmer uncovered for 5 more minutes.

Serve this stew with a sprinkle of fresh cilantro or a dollop of sour cream for extra flavor. The texture is thick and hearty, with a perfect balance of spices and sweetness from the corn.

Indian Butter Chicken Stew

Rich in flavor and easy to make, this Indian Butter Chicken Stew brings warmth to any table. Ready in under an hour, it’s a perfect weeknight dinner.

Ingredients

• Chicken thighs – 1.5 lbs
• Butter – 3 tbsp
• Heavy cream – 1 cup
• Tomato paste – 2 tbsp
• Garam masala – 1 tbsp
• Garlic – 3 cloves, minced
• Salt – 1 tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add minced garlic, sauté until golden, about 1 minute.
3. Add chicken thighs, cook until browned, 5 minutes per side.
4. Stir in tomato paste and garam masala, cook for 2 minutes.
5. Pour in heavy cream, bring to a simmer.
6. Reduce heat to low, cover, and cook for 20 minutes.
7. Remove lid, stir, and cook for another 10 minutes until thickened.
8. Season with salt, stir well.

Hearty and creamy, this stew pairs beautifully with basmati rice or naan. The garam masala adds a warm depth, making it a comforting dish for chilly evenings.

Chicken Stew with Sweet Potatoes and Kale

Kickstart your meal prep with this hearty chicken stew. Perfect for chilly evenings, it’s a one-pot wonder that combines tender chicken, sweet potatoes, and kale.

Ingredients

• Chicken thighs – 1.5 lbs
• Sweet potatoes – 2 cups, diced
• Kale – 2 cups, chopped
• Chicken broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 2 minutes.
2. Add chicken thighs, season with salt and black pepper, and cook until browned, about 5 minutes per side.
3. Remove chicken and set aside. In the same pot, add sweet potatoes and cook for 3 minutes, stirring occasionally.
4. Pour in chicken broth, bring to a boil, then reduce heat to simmer for 10 minutes.
5. Return chicken to the pot, add kale, and simmer for another 5 minutes until kale is wilted and chicken is cooked through.
6. Tip: For deeper flavor, let the stew sit for 10 minutes before serving.
7. Tip: If the stew is too thick, add more broth until desired consistency is reached.
8. Tip: Serve with crusty bread to soak up the broth.

Enjoy the stew’s creamy sweet potatoes against the tender chicken and crisp kale. Try topping with a sprinkle of grated Parmesan for an extra flavor boost.

Greek Lemon Chicken Stew

Deliciously tangy and hearty, this stew combines tender chicken with the bright flavors of lemon and herbs. Perfect for a cozy dinner, it’s a one-pot wonder that’s both simple and satisfying.

Ingredients

• Chicken thighs – 2 lbs
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Chicken broth – 4 cups
• Lemon juice – 1/4 cup
• Oregano – 1 tsp
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove chicken and set aside. In the same pot, sauté garlic until fragrant, about 30 seconds.
4. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pot.
5. Return chicken to the pot. Add oregano, salt, and black pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, until chicken is tender. Tip: Skim off any foam that rises to the surface for a clearer broth.
7. Remove lid and simmer for an additional 15 minutes to slightly thicken the stew. Tip: For extra richness, stir in a tablespoon of butter at the end.

Chicken turns fork-tender, soaking up the lemony broth with a hint of oregano. Serve over a bed of orzo or with crusty bread to mop up the flavorful sauce.

Chicken and Sausage Stew with Peppers

Savory and hearty, this stew combines tender chicken with smoky sausage and sweet peppers for a comforting meal.

Ingredients

• Chicken thighs – 1.5 lbs
• Smoked sausage – 12 oz
• Bell peppers – 2, sliced
• Chicken broth – 3 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add chicken thighs, skin side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
3. Slice sausage into ½-inch pieces and add to the pot. Cook for 4 minutes, stirring occasionally, until lightly browned.
4. Add sliced bell peppers and cook for 3 minutes until slightly softened.
5. Return chicken to the pot. Pour in chicken broth. Season with salt and black pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes.
7. Tip: For deeper flavor, let the stew sit for 10 minutes off the heat before serving.
8. Tip: If the broth is too thin, remove the lid and simmer for an additional 5 minutes.
9. Tip: Serve with crusty bread to soak up the flavorful broth.

Now, the stew boasts a rich broth with tender chicken and sausage, complemented by the sweetness of peppers. Perfect over rice or with a side of warm cornbread.

Low-Carb Chicken Stew with Cauliflower

Hankering for a hearty yet healthy meal? This low-carb chicken stew with cauliflower is your go-to. It’s simple, satisfying, and packed with flavor.

Ingredients

– Chicken thighs – 1 lb
– Cauliflower – 2 cups, chopped
– Chicken broth – 2 cups
– Olive oil – 1 tbsp
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add chicken thighs, cook for 5 minutes per side until golden brown. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Remove chicken, set aside. In the same pot, add minced garlic, sauté for 30 seconds until fragrant.
4. Add chopped cauliflower, cook for 3 minutes, stirring occasionally.
5. Pour in chicken broth, bring to a boil. Tip: Use homemade broth for deeper flavor.
6. Return chicken to the pot, reduce heat to low, simmer for 20 minutes. Tip: Cover the pot to keep the stew moist.
7. Season with salt and black pepper, stir well.
8. Serve hot. Just right for a cozy dinner, this stew boasts tender chicken and soft cauliflower in a rich broth. Try topping with fresh herbs for an extra flavor boost.

Chicken Stew with Apples and Cider

Rustic flavors meet comfort in this chicken stew with apples and cider. Perfect for chilly evenings, it’s a hearty dish that combines sweet and savory effortlessly.

Ingredients

– Chicken thighs – 2 lbs
– Apple cider – 2 cups
– Apples – 2, sliced
– Onion – 1, chopped
– Flour – 2 tbsp
– Salt – 1 tsp
– Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Season chicken thighs with salt and coat lightly with flour.
3. Brown chicken in the pot for 5 minutes per side, then remove.
4. In the same pot, sauté onion until translucent, about 3 minutes.
5. Add sliced apples and cook for another 2 minutes.
6. Return chicken to the pot and pour in apple cider.
7. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
8. Tip: For thicker stew, mix 1 tbsp flour with 2 tbsp water and stir in during the last 5 minutes.
9. Tip: Use a mix of sweet and tart apples for balanced flavor.
10. Tip: Don’t overcrowd the pot when browning chicken to ensure even cooking.
Mouthwatering and tender, the chicken falls apart easily, mingling with the soft apples and rich cider broth. Serve over mashed potatoes or with crusty bread to soak up the sauce.

Brazilian Chicken Stew with Coconut Milk

Flavorful and comforting, this stew combines tender chicken with creamy coconut milk for a hearty meal. Perfect for weeknights or special occasions, it’s a dish that brings warmth to any table.

Ingredients

– Chicken thighs – 2 lbs
– Coconut milk – 1 can (13.5 oz)
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cilantro – ¼ cup, chopped

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Season chicken thighs with salt and black pepper, then add to the pot. Brown on both sides, 4 minutes per side.
4. Pour in coconut milk, stir to combine. Tip: Shake the can well before opening for a smoother consistency.
5. Reduce heat to low, cover, and simmer for 25 minutes. Tip: Avoid boiling to prevent the coconut milk from separating.
6. Remove lid, stir in chopped cilantro, and cook for an additional 5 minutes. Tip: For extra flavor, let the stew sit covered for 10 minutes off the heat before serving.
7. Serve hot. The stew should have a creamy texture with tender chicken pieces. Pair with rice or crusty bread for a complete meal.

Chicken Stew with Lentils and Spinach

Make this hearty chicken stew with lentils and spinach for a nutritious meal. It’s simple, flavorful, and perfect for any season.

Ingredients

• Chicken thighs – 1 lb
• Lentils – 1 cup
• Spinach – 2 cups
• Chicken broth – 4 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chicken thighs, cook for 5 minutes on each side until golden brown.
3. Remove chicken, set aside. In the same pot, sauté garlic for 1 minute until fragrant.
4. Add lentils, chicken broth, salt, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes.
6. Return chicken to the pot, add spinach. Cook for another 10 minutes until spinach wilts.
7. Check seasoning, adjust if necessary. Tip: For thicker stew, mash some lentils against the pot.
8. Tip: Serve with crusty bread to soak up the broth.
9. Tip: Garnish with lemon zest for a fresh twist.

Velvety lentils and tender chicken make this stew comforting. The spinach adds a fresh, earthy note. Try topping with a dollop of yogurt for extra creaminess.

Autumn Chicken Stew with Squash and Sage

Perfect for chilly evenings, this hearty stew combines tender chicken, sweet squash, and aromatic sage in a rich broth.

Ingredients

• Chicken thighs – 1.5 lbs
• Butternut squash – 2 cups, cubed
• Chicken broth – 4 cups
• Sage – 1 tbsp, chopped
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Season chicken thighs with salt and pepper, then add to the pot. Brown for 5 minutes per side. Remove and set aside.
3. In the same pot, add butternut squash. Cook for 3 minutes, stirring occasionally.
4. Return chicken to the pot. Add chicken broth and sage. Bring to a boil.
5. Reduce heat to low. Simmer for 25 minutes, covered, until chicken is cooked through and squash is tender.
6. Tip: For deeper flavor, let the stew sit for 10 minutes before serving.
7. Tip: If the broth is too thin, simmer uncovered for an additional 5 minutes.
8. Tip: Fresh sage can be substituted with 1 tsp dried sage.

Flavorful and comforting, this stew boasts a velvety texture with chunks of tender chicken and squash. Serve with crusty bread to soak up the savory broth.

Chicken Stew with Peas and Carrots

Make this hearty chicken stew with peas and carrots for a comforting meal. It’s simple, flavorful, and perfect for any night.

Ingredients

• Chicken thighs – 1.5 lbs
• Carrots – 2 cups, sliced
• Peas – 1 cup
• Chicken broth – 4 cups
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Season chicken thighs with salt and pepper, then add to the pot. Cook for 5 minutes per side until golden. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove chicken and set aside. In the same pot, add carrots. Cook for 3 minutes.
4. Sprinkle flour over carrots, stirring for 1 minute to cook off the raw taste.
5. Slowly pour in chicken broth, stirring to combine. Bring to a simmer.
6. Return chicken to the pot. Cover and simmer for 25 minutes. Tip: Keep the lid slightly ajar to prevent boiling over.
7. Add peas and cook for 5 more minutes. Tip: Frozen peas can be added directly without thawing.
8. Check seasoning and adjust if necessary.

Tender chicken and vegetables in a rich broth make this stew a satisfying dish. Serve it with crusty bread to soak up every last drop.

Conclusion

Luscious and comforting, these 20 chicken stew recipes are sure to warm your heart and home. Whether you’re craving something classic or adventurous, there’s a dish here for every taste. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!

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