Best 3 One Pot Creamy Chicken Stew Recipe By Tasty Recipes

Craving a warm and comforting meal? Look no further than this One-Pot Creamy Chicken Stew. This hearty dish is packed with succulent chicken, tender vegetables, and a creamy sauce that will tantalize your taste buds. The best part? It's all made in one pot, making cleanup a breeze.

In this article, you'll find not just one, but three delectable variations of this classic stew. The original recipe features a rich and flavorful sauce made with heavy cream and cream cheese. If you're looking for a lighter option, the Creamy Chicken Stew with Coconut Milk is a delightful choice. And for those who love a bit of spice, the Creamy Chicken Stew with Poblano Peppers is sure to satisfy.

Each recipe is accompanied by step-by-step instructions and a list of ingredients, ensuring that even novice cooks can create this comforting dish with ease. Whether you're a seasoned home chef or just starting out, these recipes are sure to become a staple in your kitchen. So gather your ingredients, heat up your stove, and let's embark on a culinary journey that will leave you and your loved ones feeling warm and satisfied.

Here are our top 3 tried and tested recipes!

ONE-POT CHICKEN STEW

One-Pot Chicken Stew image

I threw this together and it was so good, I had to write the recipe down. Would be excellent with crusty bread and a green salad.

Provided by Gillian

Time 50m

Yield 3

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
3 (5 ounce) boneless, skinless chicken thighs, cut into bite-sized cubes
1 large onion, chopped
¼ cup all-purpose flour
4 cups water
3 cups skin-on cubed potatoes
1 cup diced carrot
1 tablespoon chicken soup base
1 tablespoon herbes de Provence
½ cup diced green bell pepper
1 cup chopped button mushrooms

Steps:

Heat oil in a deep pan over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir for 2 to 3 minutes.
Add water, potatoes, carrot, soup base, and herbes de Provence. Cover and simmer for 15 to 20 minutes. Add mushrooms and bell pepper; simmer until all vegetables are tender, 10 to 15 more minutes.

Nutrition Facts : Calories 440 calories, Carbohydrate 46.6 g, Cholesterol 86.4 mg, Fat 14.7 g, Fiber 6.4 g, Protein 30.5 g, SaturatedFat 3.5 g, Sodium 841.3 mg, Sugar 6.9 g

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY

One-Pot Creamy Chicken Stew Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, vegetable oil, white mushroom, medium yellow onion, garlic, unsalted butter, Yukon Gold potatoes, large carrot, celery, all purpose flour, dry white wine, chicken stock, McCormick® Poultry Seasoning, frozen peas, heavy cream

Provided by McCormick

Categories Dinner

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 lb boneless, skinless chicken breasts, and/or thighs, cut into 1-inch (2.54 cm) pieces
1 teaspoon kosher salt, plus more to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 cup white mushroom, stemmed and roughly chopped
1 medium yellow onion, diced into ½-inch (1.2 cm) pieces
2 cloves garlic, minced
1 tablespoon unsalted butter
2 Yukon Gold potatoes, peeled and diced into ½-inch (1.2 cm) pieces (about 2 cups)
1 large carrot, diced into ¼-inch (6 mm) pieces (about 1 cup)
2 stalks celery, diced into 1/4 in (6 mm) pieces
¼ cup all purpose flour
1 cup dry white wine
2 cups chicken stock
1 ½ tablespoons McCormick® Poultry Seasoning
½ cup frozen peas
½ cup heavy cream

Steps:

Season the chicken with salt and pepper.
Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
Stir in the cream and season with more salt to taste.
Serve warm.
Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 49 grams, Sugar 7 grams

CREAMY CHICKEN STEW

Creamy Chicken Stew image

My family spends hours outdoors...no matter what time of year. When we come in, we like nothing more than sitting down to warm biscuits topped with this steaming stew.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 16

Ingredients

3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon each salt, pepper and paprika
2 tablespoons canola oil
2 cups cubed peeled potatoes,1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 cup each coarsely chopped green and sweet red pepper
1 cup diced celery
1 medium onion, diced
2 teaspoons dried basil
1 bay leaf
1/4 teaspoon celery salt
7 cups chicken broth, divided
1/2 cup butter
3/4 cup all-purpose flour
Warm biscuits

Steps:

In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.

Nutrition Facts :

Tips:

For a thicker stew, use less broth or add a cornstarch slurry at the end of cooking.
To make the stew gluten-free, use gluten-free flour or cornstarch.
For a vegetarian version of the stew, omit the chicken and add more vegetables, such as diced potatoes, carrots, or celery.
To add a bit of spice to the stew, add a pinch of cayenne pepper or red pepper flakes.
Serve the stew over rice, mashed potatoes, or egg noodles.

Conclusion:

This one-pot creamy chicken stew is a quick and easy weeknight meal that is sure to please the whole family. With its simple ingredients and creamy, flavorful broth, this stew is a comfort food classic that is perfect for a cold winter day. So next time you're looking for a quick and easy meal, give this one-pot creamy chicken stew a try.