A delicious, easy, and hearty stew that can be made any time of the year! With seasoned veggies, tender chicken, and a savory stock, this stew will have your mouth watering! It is the perfect meal when you just want something simple.

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Comfort at its Best

Comfort food has always been my go-to food choice. Of course, comfort food is specific to every single person. But, one thing that we can all agree on is that comfort food can change your entire mood. It can make you feel all warm inside. Comfort food is especially great in the colder months.

Some of my favorite comfort foods are soups and stews. They add that extra warmth that's needed during the Fall and Winter. My Easy One-Pot Chicken Stew does just the trick. It is hearty, rustic, and full of flavor. Plus, you only need one dish to cook with. We love an easy clean-up!

One Pot Shop

The best part about this stew and many others is that you only have to use one pot. You can let them sit on a nice simmer and simply relax. They usually have a mixture of different food groups which means that you do not have to make any other side dishes for the meal. Many of them can fill you up very quickly as well. They are a go-to whenever you want something simple and easy.

For this recipe, I added a lot of fresh herbs and spices. I wanted to maximize the amount of warmth in the soup. I also added a bit of curry powder to add a bit of vibrancy to the stew. The flavors mesh so well together and cook into this amazing liquid. From browning the meat to adding the last bit of chicken stock, no flavor is lost at all!

EasY ONE-Pot Chicken Stew Ingredients:

For this recipe you will need the following simple ingredients:

Chicken Thighs: I always prefer dark meat in soups and stews. They will not dry out, plus they are a lot more flavorful. I cut the thighs into 1 inch chunks.
Extra Virgin Olive Oil: EVOO is a go-to of mine. It has many health benefits as well, but any cooking oil should work if you do not have it (i.e. vegetable oil, canola oil, grapeseed oil, etc.)
Mirepoix: This is a mixture of onions, celery, and carrots. These three ingredients are used in most recipes, especially soups. The stew is pretty rustic, so you can keep your knife cuts rough.
Mushrooms (optional): I personally love mushrooms. I used baby bella mushrooms. They are meaty and have a great texture. But, they are completely optional.
Garlic: I use minced garlic in pretty much everything. It adds a lot of flavor to the stew. Just make sure not to burn it!
Curry Powder: The curry powder brightens up the stew so much! It adds the right amount of spice without making the stew overwhelming to eat.

Chicken Stock or Broth: I always prefer stock over broth. It has a lot more flavor than broth. I always suggest using a good quality chicken stock. You can also make your own as well!
Fresh Herbs: I used thyme, oregano, parsley, and a bay leaf in the stew. I always prefer to use fresh herbs, but you can use dried herbs if that’s all you have. They add an extra punch to the stew. Plus, the green color from the herbs adds a nice contrast to the stew.
Flour: The flour acts as the thickening agent for the recipe. It is mixed with the stock to create a loose slurry.
Golden Potatoes: The potatoes add texture to the stew. I used golden (yellow) potatoes. They hold their shape very well even after being fully cooked. Red potatoes would work great as well.
Salt and Black Pepper: These are the main seasonings for the stew. The great thing about them is that they are used “to taste.” This means that you can season it to your liking and dietary needs.

How to make THIS EASY One-POt Chicken Stew

Follow the directions below to make this amazing soup:

Prep the Chicken. Trim the chicken thighs of any excess fat or skin. Cut the chicken thighs into 1-inch cubes. Lightly season the chicken with salt, pepper, and curry powder.
Sear the Chicken. Add 1 tbsp of EVOO to a medium-sized pot or Dutch oven and place on medium-high heat. Brown the chicken on all sides (about 6 - 7 minutes). Remove the chicken and transfer to the bowl.
Sauté the Vegetables. Add in the other tbsp of EVOO. Add onions, carrots, celery, and mushrooms to the pot. Cook the vegetables until soft (about 5 minutes). Stir occasionally.
Add Liquid and Thickener. Add minced garlic and cook for 1 minute. Continue to stir the pot. Mix flour and chicken stock. Add mixture to the pot. Mix until the bottom of the pot is free of all brown bits.
Add Remaining Ingredients. Add chicken cubes, thyme, oregano, and the bay leaf to the pot. Taste and season with salt and pepper.
Boil & Simmer. Bring the mixture to a boil. Once at boil, reduce the heat to medium-low. Cover and simmer for 20 - 25 minutes.
Add Potatoes. Add potatoes and cook until the potatoes are soft, about 15 - 20 minutes. Taste and season with salt and pepper, if necessary.
Garnish. Add fresh parsley and mix. Ladle, serve, and enjoy!

I’d love to hear your feedback about this Easy One-Pot Chicken Stew! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!