Old Fashioned Chicken and Vegetable Stew

This Old Fashioned Chicken and Vegetable Stew warms you completely – body and soul. It’s hearty, healthy and really easy to make in one pot! There are tender potatoes, lean chicken, fresh herbs like rosemary and thyme and comforting veggies that you loved as a kid, like peas and carrots.

Like any good stew, the flavor improves as it cooks, but this one is also good right away. It doesn’t take too long to whip up – probably less time than it takes to shovel the driveway. Coming in from the cold to a bowl of Old Fashioned Chicken and Vegetable Stew is one of my favorite winter vibes.

What vegetables go into chicken stew?

There’s no hard and fast rule about which vegetables to use in a stew, but the most common ones are carrots and potatoes. And where there are carrots, there may as well be peas.

For this Old Fashioned Chicken and Vegetable Stew, we’re making it super easy by using a bag of frozen mixed vegetables which will include carrots, peas, green beans and corn.

Yes, I said frozen veggies. Gasp! You guys. Frozen veggies are a life saver during the winter months, and you shouldn’t feel like you’re “cheating” by using them.

We have bags and bags of frozen veggies in our freezer during the winter months. I throw them into stir fries, stews, pasta and potato dishes… they’re such an easy way to meet your daily veggie quotas. Cause if you’re like me, salads in the winter sometimes just aren’t always appealing.

I like warm food in the winter, so I like warm veggies. If you want to make this stew with fresh veggies, be my guest, but it will take a lot longer and it’s not necessary.

How to make Old Fashioned Chicken and Vegetable Stew

As promised, you’ll only need one pot to make this cozy, hearty meal.

First, brown the chicken.

Then, saute the onions, garlic and herbs.

The potatoes and vegetables will cook in the chicken broth for about 15 minutes, and you’ll start to see the mixture thicken up and resemble a stew.

The last step is adding the chicken back into the pot with a splash of cream.

The entire process should take about 45 minutes, and you’ll have a stew that tastes like it’s been cooking all day.

Do you need a slow cooker to make Chicken and Vegetable Stew?

Many of us love our stews in a slow cooker. The aromas are so amazing, and the flavors mellowing together all day long just makes it all that much better.

The reason why I chose a stove top method for this Old Fashioned Chicken and Vegetable Stew is because a lot of us don’t have the forethought to plan so far in advance.

If you do, then you can totally make this stew in a slow cooker.

Just omit the step where you brown the chicken, and just dump everything except the frozen veggies in the slow cooker in the morning, set it to low and let it go. Add the veggies during the last hour of cooking.

How to serve Chicken and Vegetable Stew

This one pot meal is also a complete one bowl meal and doesn’t need much else, but we do love it with a loaf of crusty bread.

Another fun idea is to place this stew in a baking dish and cover it with refrigerated pie crust. Instant Chicken Pot Pie!

Like any good stew, this Old Fashioned Chicken and Vegetable Stew will keep well in the refrigerator and freezer. I love having it on hand for those extra cold winter nights.

When you make this Old Fashioned Chicken and Vegetable Stew, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!

For more comforting winter recipes, try these:

• Best Ever Sweet and Sour Meatballs
• Chicken and Broccoli Mac and Cheese
• Pasta alla Vodka with Sweet Peas and Bacon

For more one pot recipes, try these:

• Best Texas Style Chili Recipe (No Beans)
• Creamy Vegan Celery Soup
• Cheesy Chicken & Broccoli Bake

Old Fashioned Chicken and Vegetable Stew

Hearty, one pot recipe with lean chicken, potatoes and vegetables that will warm your body & soul!

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 2 lbs. boneless skinless chicken breast cut into cubes
• 2 Tbsp. unsalted butter
• 1 Tbsp. vegetable oil
• 1 large onion chopped
• 16 oz. bag of frozen mixed vegetables
• 1 lb. russet potatoes peeled and cubed
• 2 cloves garlic minced
• 2 tsp. fresh thyme minced
• 1 tsp. fresh rosemary minced
• 1 tsp. salt
• 2 Tbsp. all-purpose flour
• 2 1/2 cups chicken stock
• 1/4 cup heavy cream

Instructions

 

• Heat butter and oil in a large stockpot over medium heat. Add chicken and brown, breaking it up into smaller pieces with a wooden spoon as it cooks. Season with salt and pepper. Remove the chicken onto a separate plate.
• Add onion, garlic, rosemary, thyme and salt to the pot and cook until the onions are soft, about 4-5 minutes. Add the flour and cook for 1 minute. Whisk in the chicken stock. Bring to a boil, whisking constantly to scrape all the browned bits off the pot.
• Add the potatoes and frozen vegetables. Lower the heat and cover. Simmer for 12-15 minutes, until potatoes are tender, stirring occasionally. Stir in the chicken and cream plus 1/2 cup of water. Cover again and allow to simmer another 10-15 minutes until potatoes and chicken are cooked through.
• Season with additional salt and pepper to taste.

Keyword chicken, dinner, gluten free

Tried this recipe?Let us know how it was!