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Easy One-Pot meals are great for busy nights, and all you need are a few pantry staples to put this easy One-Pot Chicken Stew together! Juicy chicken and fresh veggies unite to make this hearty meal!

How Can I Make This Stew Creamy?

If you want to make this stew creamy, add heavy cream (for ⅓- ½ cup) until you reach the desired creamy consistency.

What If I Don’t Have All The Vegetables The Recipe Calls For?

Use the veggies you have on hand like mushrooms or sliced zucchini. This recipe is great for a fridge clean!

Can I Use Dried Thyme If I Don’t Have Fresh?

Yes, you can. Remember dried herbs have a more potent flavor than fresh ones, so use ⅓ of the amount called for.

Cook’s Tip

For a quicker meal, use shredded leftover rotisserie chicken.

If you like crisp-tender vegetables instead of overcooked ones, be mindful of the cooking time and check them for doneness periodically.

Check the seasoning after the soup has been simmering and add more salt if needed.

Hearty One-Pot Chicken Stew

Simple, low-calorie, and full of nutrients, this hearty stew comes together in no time!

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: SERVINGS

Calories: 317kcal

Author: Kathy

Ingredients

2 tbsp unsalted butter
½ medium onion, diced
2 large carrots, peeled and sliced
2 celery stalks, diced
½ tsp salt
freshly ground black pepper to taste
2 garlic cloves, minced
2 tbsp all-purpose flour
3 ½ cups low-sodium chicken broth
1 lb boneless, skinless chicken breasts
¾ lb baby potatoes, quartered
½ medium red bell pepper, diced
3 sprigs fresh thyme (or ½ tsp dried thyme)
1 bay leaf
1 cup green beans, cut into ½-inch pieces
fresh parsley for garnish

Instructions

Melt the butter in a large Dutch oven over medium-high heat and saute the onions, carrots, and celery until tender, about 5-8 minutes. Season with salt and pepper. Stir in the minced garlic and cook for 30 seconds more.
Sprinkle in the flour and stir to coat the veggies. Pour in the chicken broth and add the chicken, potatoes, red bell pepper, thyme, and bay leaf. Simmer for 25-30 minutes or until the chicken is cooked through, adding the green beans 10 minutes before the cooking time is over.
Turn the heat off and remove the chicken breasts. Shred them using two forks and return them to the pot. Check the seasoning and add more salt if needed. Serve hot and garnish with freshly chopped parsley if desired, and a slice of toasted crusty bread.