This easy creamy chicken stew recipe is full of carrots, celery, potatoes…and bacon! The ultimate comfort food, all in one pot.
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Why we love this recipe
Oh, this easy, scrumptious chicken dinner. It’s somewhere in between your best chicken stew recipe and a chicken soup…it’s thicker than a soup for sure, and even though I’m calling it a stew, all that delectable creamy sauce up there makes it a little more soup-like than your typical stew.
Let’s just put it this way: you are going to want both a fork AND a spoon to scoop up every single drop and morsel. Because this is hearty, warm and wonderful bowl full of cold weather comfort food at its most comforting.
Now, one of the things I love about this recipe is that it is a great way to use up leftover roast chicken.
If you don’t happen to have leftover roast chicken hanging around, it’s perfectly okay to pick up one of those roasted chickens in the supermarket…they will work just fine here.
Ingredients you need
Ingredient additions and substitutions
- Chicken: You can use any kind of cooked chicken you have around, both chicken breasts and chicken thighs. You can also use turkey instead of chicken.
- Potatoes: Yukon Gold potatoes can be substituted for the red potatoes. You can even use sweet potatoes if you like.
- Cream: Want things Extra Creamy? Use heavy cream instead of half and half.
- Vegetables: Other vegetables you can add include peas, green beans, cubed butternut squash and spinach. Add these when you add the potatoes.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
Step 1: Now, one of the things that makes this easy chicken stew recipe so heavenly is that you are going to both start off and finish it with bacon. You cook up some chopped bacon until it is nice and crispy, and then scoop it out…but leave the drippings in there.
Step 2: Now toss in some chopped carrots, celery and onion along with some salt and thyme, and cook them up just until they are tender and perfect, about 5 minutes. Stir in a little all purpose flour (this is going to help things thicken up a bit).
Step 3: Add some chicken broth and chopped potatoes to the pot, bring it to a boil and simmer everything up for about 10 minutes.
Step 4: Pour in some half and half and some cooked shredded chicken, give it all a stir and simmer it up for another five minutes.
Step 5: Stir in that cooked bacon and some chopped scallions, stir and give it a minute or so to warm up. Taste and add some salt and/or black pepper if you think it needs it.
Tell the folks drawn into your kitchen by the amazing aroma to set the table…because you’re done! Now spoon it out, and spend the next little while thinking that it really doesn’t matter whether it is a soup or a stew…as long as it tastes so dang good!
Recipe FAQs
White meat, dark meat or a mixture will all work. I’ve even used leftover Thanksgiving turkey and it was scrumptious!
You can…but it’s not that much over the whole recipe, and it does provide that creaminess that makes this recipe so special.
If you are using Idaho potatoes then yes, I would peel them. If you are using red or Yukon gold or baby potatoes, I always leave the skin on – it’s nice and thin and tender.
A Dutch Oven is a heavy pot with thick, high walls and a tight fitting lid (although you don’t need the lid for this recipe). Here is the Dutch Oven I love to cook with. It’s definitely spendy, but I use it all the time and it will last forever.
Drop it in the comments section below and I will answer pronto!
Want to round out your meal?
Well, nothing goes better with a creamy, dreamy soup or stew like a nice warm butter biscuit or some cream cheese stuffed biscuits. And how about some pumpkin doughnut muffins or some caramel apple cake for a sweet dessert?
Other soup and stew recipes we love
Looking for more comfort food? Here is our complete collection of comfort food recipes!
We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintCreamy Chicken Stew
Creamy chicken stew is full of carrots, celery, potatoes…and bacon! The ultimate comfort food, all in one pot. Welcome to comfort food heaven!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 6 slices bacon, chopped into 1/2 inch pieces
- 1 sweet onion, peeled and chopped
- 4 carrots, peeled and sliced thin
- 2 celery ribs, cut into 1/2 inch pieces
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 6 tablespoons flour
- 4 cups chicken broth (I like the Pacific and Imagine box varieties)
- 2 large red potatoes, cut into 1/2 inch dice
- 3 cups shredded cooked chicken
- 1 cup half and half
- 2 scallions, chopped
Instructions
- Cook bacon in a large Dutch oven or other heavy pot until crisp. Remove with slotted spoon and set aside, leaving the bacon drippings in the pot.
- Add onion, carrots, celery, salt and thyme and cook over medium heat until the vegetables soften, about 5 minutes. Add flour, stir and cook another 2 minutes.
- Add broth and potatoes and bring to a simmer. Cook for about 10 minutes or until potatoes are done.
- Add chicken and half and half and simmer another 5 minutes. Taste and add salt and pepper as needed. Stir in cooked bacon and scallions and serve.
Notes
Chicken: You can use either white meat or dark meat for this recipe. If you don’t have leftover chicken or you don’t want to cook up your own, you can use a rotisserie chicken from the supermarket and it will work just fine!
Potatoes: We recommend either red skinned or Yukon Gold potatoes for this recipe. Not only do they both have a great flavor, but you don’t have to peel them (scrub them up well though!)
Consistency: If you want the sauce thicker and more stew-like, whisk in some flour after you have simmered the broth and potatoes, about a tablespoon at a time. Wondra flour (which you can find in the baking aisle) is a super fine flour that is perfect for thickening soups and stews.
Patty says
Love this recipe – perfect for a cozy winter night in! I also like the flexibility of changing out the veggies. Yum!
Thanks Patty and yes! This is definitely a flexible recipe. :)
Katie says
I made this for my family. They enjoyed it. I didn’t have carrots or white potatoes, so I used diced sweet potatoes. I also didn’t have any half and half of cream, so I stirred in some sour cream at the end and topped it with a little shredded cheddar. My 10 year old gave it 4/5 stars (high praise for Mr. Picky).
Hi Katie! I’m so glad your family liked this one, and I love how flexible you were with this substitutions. And 4/5 stars from Mr Picky? I’ll take it! :)
Robin Moulton says
I added a little poultry seasoning, frozen green beans and some mushrooms. Came out awesome!! Will definitely make it again!! Great football food!
Hi Robin and love your additions! Hurray for football season! :)
Bobbi says
We absolutely love this!!! So flavorful and hearty for our Nova Scotia winter nights. I made this in the summer too lol, it’s just soooo good.
I also add in different vegetables as well like chopped mushrooms, asparagus, green beans and corn
Thank you for sharing ❤
Bobbi! Thank you so much for this sweet comment – I’m glad your family loves this as much as mine does. :)
Jim Snicer says
Made this tonight with only addition of deglazing pan in which chicken was cooked with white wine and dumping into the mix. Absolutely delicious, served over buttered spaetzle…yummy!!!
Hi Jim! I love your deglazing addition – am definitely trying this next time we have this! Also, buttered spaetzle – YUM.
Emily says
My family loved this recipe. My 8 year old even had seconds. I made this during our shelter in place and did not have half and half so I used a cup of skim milk and a spoonful of sour cream and it came out great.
Emily! I’m so glad this worked for you – and good job on the substitutes – we are all getting so creative during quarantine. :) Hope you and yours are safe and sound!
charlotte says
That looks pretty perfect! Thanks for sending me to the grocery store for half and half and chicken broth! LOL!!!
Ha! I hope it was worth that grocery store run – it’s definitely one of our family faves! :)
Ash says
I’ve made this a dozen times or so now, and I still love it. It’s easy and it turns out great every time. I even made some to share with friends, who of course asked for the recipe! When I posted pics of the stew to social media, someone inevitably asked for the recipe then, too. This is a fan favourite in our house :)
Hi Ash, and thank you so much for this sweet comment! We love it in my house too, and I’m so glad your house feels the same way! :) :)
Tracey T says
Absolutely delicious meal for a large dinner party. Doubled the recipe & added more potatoes to bulk it up & every one loved it. In fact, as each guest arrived they commented on how divine the house smelt. Will make again. Thanks for the fabulous easy recipe.
Tracey! I’m so glad this recipe worked so well for you and your dinner party – it is definitely one my my faves when I am serving a crowd. And isn’t it fabulous when the house smells like delicious supper! Yay!
Christy says
I made this recipe tonight and it was fabulous. It will definitely be a regular at our house. Super easy. I used 100% cream instead of half and half because that’s how we roll. This is the perfect dinner for a cold winter evening. Served with some homemade einkorn bread for a super nutritious meal. Thanks for posting.
Christy! I’m so glad you liked it (and glad you went for it on the cream! :)) Stay warm!
Molly says
This is my second time making it, omitted the backn the second time and still was just as delicious! Its becone one of my fiancé’s favorite dishes!!
Fiance! Congrats!! And I’m so glad it is a hit in your house. :)
Joy Peckham says
OM Goodness! This was so good! The perfect cold-weather meal. I modified only because I either didn’t have it on hand and seasoned based on my taste. Honestly – you could throw any veggie in this stew, I added squash, some baby frozen peas and mushrooms. I can see myself changing this every time!
Joy! I’m so glad you liked it, and yes! it’s one of those recipes you can customize endlessly. My favorite kind. :)
Susan says
I have made this quite a few times and it’s so delicious!! I think you should think about changing the picture if possible.. I was hesitant at first because the broth looks green. When I posted it on my FB page today to share the first and only comment was “This looks dreadful!”…sorry
Susan, don’t be sorry – I am grateful for all feedback, no matter what kind! I appreciate your candor, and I’ll see what I can do about the picture.
Joy says
This looks amazing, even though I am currently living in hot Africa! How many chicken breasts would you say you need for the 3 cups?
Hi Joy! I think 2 good sized chicken breast halves would do it.
Stephanie says
I made this tonight and it was delicious! to cut the fat I didn’t use any bacon and I just used a bit of olive oil. Also, I used fat free evaporated milk instead of the cream, it came out perfectly! I found it to be very salty so next time I would cut the salt in half, and there will definitely be a next time! thank you!
Kate says
My pleasure, and glad you liked it (and kudos for making it healthier!)