22 Delicious Chicken Stew Recipes for Crockpot

Picture this: a chilly evening, your family gathered around the table, and the incredible aroma of a hearty chicken stew wafting from your crockpot. There’s nothing quite like the comfort of a warm, flavorful meal that practically cooks itself. Whether you’re craving something classic or a new twist, these 22 delicious recipes are sure to become weeknight favorites. Let’s dive in and find your next go-to stew!

Classic Chicken Stew with Herbs

Perfect for crisp autumn evenings, this herb-kissed chicken stew delivers soul-warming comfort in every spoonful. Sear golden chicken, simmer with aromatic vegetables, and let fresh herbs work their magic for a meal that hugs you from the inside out.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 plump garlic cloves, minced
• 4 vibrant carrots, chopped into coins
• 3 celery stalks, sliced
• 1/4 cup all-purpose flour
• 4 cups robust chicken broth
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 2 dried bay leaves
• 1 tsp coarse kosher salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat 2 lbs bone-in, skin-on chicken thighs completely dry with paper towels.
2. Heat 3 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season chicken thighs evenly with 1 tsp coarse kosher salt and 1/2 tsp freshly cracked black pepper.
4. Place chicken skin-side down in the hot oil and sear for 6-8 minutes until skin is golden brown and crispy.
5. Flip chicken and cook for 4 more minutes until lightly browned, then transfer to a plate.
6. Add 1 large finely diced yellow onion to the pot and sauté for 5 minutes until translucent.
7. Stir in 3 minced plump garlic cloves and cook for 1 minute until fragrant.
8. Add 4 chopped vibrant carrots and 3 sliced celery stalks, cooking for 4 minutes until slightly softened.
9. Sprinkle 1/4 cup all-purpose flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste.
10. Slowly pour in 4 cups robust chicken broth while scraping up browned bits from the pot bottom.
11. Return chicken thighs and any accumulated juices to the pot.
12. Add 2 fresh rosemary sprigs, 3 fresh thyme sprigs, and 2 dried bay leaves to the broth.
13. Bring stew to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
14. Remove chicken thighs with tongs and let cool slightly before shredding meat from bones.
15. Discard herb stems and bay leaves, then return shredded chicken to the pot.
16. Stir in 2 tbsp chopped fresh parsley and simmer uncovered for 10 minutes until slightly thickened.

Ladle this velvety stew into deep bowls where tender chicken melts against sweet carrots. Each herb-infused bite delivers earthy rosemary notes balanced by fresh parsley brightness. Serve over creamy mashed potatoes or with crusty bread for dipping into the rich, savory broth.

Spicy Mexican Chicken Stew

Ditch the bland dinners and dive into this flavor-packed Spicy Mexican Chicken Stew. Get ready to transform simple ingredients into a vibrant, soul-warming bowl that’s perfect for cozy nights. Your kitchen will smell absolutely incredible.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves fresh garlic, minced
• 1 jalapeño pepper, seeds removed and finely chopped
• 1 tbsp smoky ground cumin
• 1 tbsp earthy chili powder
• 1 tsp aromatic dried oregano
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups rich chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen sweet corn kernels
• 1/4 cup freshly chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat 2 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1.5 lbs boneless, skinless chicken thigh chunks and season with salt.
3. Sear chicken for 6-8 minutes, turning occasionally, until golden brown on all sides.
4. Transfer chicken to a clean plate using a slotted spoon.
5. Add 1 large finely diced yellow onion to the pot and sauté for 4-5 minutes until translucent.
6. Stir in 4 cloves minced fresh garlic and 1 finely chopped jalapeño pepper and cook for 1 minute until fragrant.
7. Sprinkle in 1 tbsp smoky ground cumin, 1 tbsp earthy chili powder, and 1 tsp aromatic dried oregano.
8. Toast spices for 30 seconds while stirring constantly to deepen their flavor.
9. Pour in 1 can fire-roasted diced tomatoes with their juices, scraping the bottom of the pot.
10. Add 4 cups rich chicken broth and bring to a vigorous boil.
11. Return seared chicken and any accumulated juices to the pot.
12. Reduce heat to low, cover, and simmer for 25 minutes until chicken is fork-tender.
13. Stir in 1 can rinsed black beans and 1 cup frozen sweet corn kernels.
14. Simmer uncovered for 10 more minutes until corn is tender and beans are heated through.
15. Remove from heat and stir in 1/4 cup freshly chopped cilantro.
16. Serve immediately with lime wedges for squeezing over top.

Expect tender chicken that shreds effortlessly in a broth bursting with smoky heat from the spices. Each spoonful delivers creamy black beans and sweet corn pops against the bright lime finish. Elevate your bowl by topping with avocado slices or serving over cilantro-lime rice for the ultimate comfort meal.

Creamy Garlic Chicken Stew

Fork-tender chicken swimming in a garlicky cream sauce that’ll have you licking the bowl. Sear juicy chicken thighs until golden, then simmer with aromatic garlic and herbs until your kitchen smells like heaven. This cozy stew comes together in one pot for maximum flavor with minimal cleanup.

Ingredients

– 2 lbs bone-in chicken thighs with crispy skin
– 3 tbsp rich extra virgin olive oil
– 8 cloves fresh garlic, minced
– 1 large yellow onion, diced
– 2 cups homemade chicken broth
– 1 cup heavy cream with high fat content
– 1 tsp smoked paprika for depth
– 1/2 tsp freshly cracked black pepper
– 1/4 cup fresh parsley, chopped
– 1 tsp sea salt flakes

Instructions

1. Pat 2 lbs bone-in chicken thighs completely dry with paper towels for optimal browning.
2. Heat 3 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season chicken thighs generously with 1 tsp sea salt flakes and 1/2 tsp freshly cracked black pepper on both sides.
4. Place chicken skin-side down in the hot oil and sear undisturbed for 6-8 minutes until skin is golden brown and crispy.
5. Flip chicken and cook for another 4 minutes until lightly browned on the second side, then transfer to a plate.
6. Add 1 large diced yellow onion to the same pot and sauté for 5 minutes until translucent and fragrant.
7. Stir in 8 cloves minced fresh garlic and cook for 1 minute until aromatic but not browned.
8. Sprinkle 1 tsp smoked paprika over the onion-garlic mixture and stir for 30 seconds to toast the spices.
9. Pour in 2 cups homemade chicken broth, scraping up all the browned bits from the bottom of the pot.
10. Return chicken thighs to the pot along with any accumulated juices.
11. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes until chicken reaches 165°F internally.
12. Remove chicken from the pot and set aside to cool slightly.
13. Stir 1 cup heavy cream into the simmering sauce and cook uncovered for 5 minutes until slightly thickened.
14. Shred chicken meat from bones using two forks, discarding bones and skin if desired.
15. Return shredded chicken to the creamy garlic sauce and stir to combine.
16. Stir in 1/4 cup chopped fresh parsley just before serving.

Creamy garlic sauce clings to every tender shred of chicken in the most luxurious way. Serve this stew over fluffy mashed potatoes or crusty bread to soak up every last drop of that garlicky goodness.

Lemon and Thyme Chicken Stew

Make your kitchen smell like pure comfort with this lemon and thyme chicken stew. Master the art of cozy cooking with bright citrus notes and earthy herbs that transform simple ingredients into a soul-warming masterpiece.

Ingredients

• 2 lbs bone-in chicken thighs with crispy golden skin
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves fresh garlic, minced
• 3 medium carrots, chopped into rustic coins
• 2 celery stalks, sliced thin
• 4 cups rich chicken broth
• 2 fresh lemons, zested and juiced
• 3 sprigs fresh woody thyme
• 1 tsp coarse kosher salt
• ½ tsp freshly cracked black pepper
• 2 tbsp smooth all-purpose flour

Instructions

1. Pat 2 lbs bone-in chicken thighs completely dry with paper towels.
2. Season both sides of chicken thighs evenly with 1 tsp coarse kosher salt and ½ tsp freshly cracked black pepper.
3. Heat 3 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear chicken thighs skin-side down for 6-8 minutes until golden brown and crispy.
5. Flip chicken thighs and cook for 4 more minutes until browned on both sides.
6. Remove chicken from pot and set aside on a clean plate.
7. Add 1 large finely diced yellow onion to the same pot and cook for 5 minutes until translucent.
8. Stir in 4 cloves minced fresh garlic and cook for 1 minute until fragrant.
9. Add 3 medium carrots chopped into rustic coins and 2 thinly sliced celery stalks to the pot.
10. Sprinkle 2 tbsp smooth all-purpose flour over vegetables and stir constantly for 2 minutes to create a roux.
11. Pour in 4 cups rich chicken broth while scraping the bottom of the pot to lift browned bits.
12. Return seared chicken thighs to the pot along with any accumulated juices.
13. Add 3 sprigs fresh woody thyme and the juice of 2 fresh lemons to the stew.
14. Bring stew to a gentle boil, then reduce heat to low and cover with a tight-fitting lid.
15. Simmer for 45 minutes until chicken is fork-tender and easily pulls away from the bone.
16. Remove thyme sprigs and stir in the zest of 2 fresh lemons just before serving.

Come home to tender chicken that falls off the bone and vegetables swimming in a bright, herbaceous broth. Create the ultimate comfort meal by serving it over creamy polenta or with crusty bread for dipping into that glorious lemon-thyme infused liquid.

Tuscan Chicken Stew with White Beans

Savor this cozy one-pot wonder that transforms simple ingredients into a restaurant-worthy meal.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1.5 pounds boneless, skinless chicken thighs
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, sliced into coins
– 2 celery stalks, chopped
– 1 tablespoon sun-dried tomato paste
– 1 cup dry white wine
– 4 cups chicken broth
– 1 (15-ounce) can creamy cannellini beans, drained
– 1 teaspoon dried rosemary
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup heavy cream
– 2 cups fresh spinach leaves
– 1/4 cup grated Parmesan cheese

Instructions

1. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat 1.5 pounds boneless, skinless chicken thighs completely dry with paper towels—this ensures a golden sear.
3. Sear chicken thighs for 5-6 minutes per side until deeply browned, then transfer to a plate.
4. Add 1 large finely diced yellow onion to the pot and sauté for 4 minutes until translucent.
5. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant—don’t let it burn.
6. Add 2 medium carrots sliced into coins and 2 chopped celery stalks, cooking for 3 minutes to soften.
7. Mix in 1 tablespoon sun-dried tomato paste and cook for 1 minute to deepen its flavor.
8. Pour in 1 cup dry white wine, scraping up all the browned bits from the bottom of the pot.
9. Simmer the wine for 2 minutes until reduced by half, concentrating the acidity.
10. Return the seared chicken thighs to the pot along with any accumulated juices.
11. Add 4 cups chicken broth, 1 teaspoon dried rosemary, and 1/2 teaspoon crushed red pepper flakes.
12. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken is tender.
13. Remove chicken with tongs and shred using two forks—this creates perfect bite-sized pieces.
14. Stir shredded chicken back into the stew along with 1 can drained creamy cannellini beans.
15. Simmer uncovered for 10 minutes to thicken slightly and meld flavors.
16. Stir in 1/4 cup heavy cream for luxurious richness.
17. Turn off heat and fold in 2 cups fresh spinach leaves until just wilted.
18. Finish by stirring in 1/4 cup grated Parmesan cheese until melted and incorporated. You’ll love the creamy texture with tender chicken and velvety beans. Yes, this stew tastes even better the next day—the flavors deepen overnight. Serve it over crusty bread to soak up every last drop of the savory broth.

Slow-Cooked Chicken Stew with Potatoes

Viral comfort just dropped. This slow-cooked chicken stew transforms humble ingredients into pure cozy magic—tender chicken, creamy potatoes, and rich broth meld together for the ultimate hands-off dinner win.

Ingredients

– 2 lbs bone-in chicken thighs with crispy skin
– 1 lb Yukon Gold potatoes, cut into rustic 1-inch chunks
– 2 large carrots, sliced into thick coins
– 1 yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups rich chicken broth
– 1/2 cup dry white wine
– 2 tbsp extra virgin olive oil
– 1 tbsp tomato paste
– 1 tsp smoked paprika
– 1/2 tsp freshly cracked black pepper
– 2 sprigs fresh thyme
– 1 bay leaf
– 1/4 cup chopped fresh parsley

Instructions

1. Pat 2 lbs bone-in chicken thighs completely dry with paper towels.
2. Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season chicken thighs generously with salt and 1/2 tsp freshly cracked black pepper.
4. Place chicken skin-side down in the hot oil and sear for 6-8 minutes until golden brown and crispy.
5. Flip chicken and cook for 2 more minutes, then transfer to a plate.
6. Add 1 finely diced yellow onion to the pot and cook for 5 minutes until translucent.
7. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
8. Add 1 tbsp tomato paste and 1 tsp smoked paprika, stirring constantly for 1 minute to deepen flavors.
9. Pour in 1/2 cup dry white wine, scraping up all the browned bits from the bottom of the pot.
10. Add 1 lb rustic Yukon Gold potato chunks and 2 thickly sliced carrot coins to the pot.
11. Return seared chicken thighs to the pot, nestling them among the vegetables.
12. Pour in 4 cups rich chicken broth until ingredients are nearly covered.
13. Add 2 sprigs fresh thyme and 1 bay leaf to the pot.
14. Bring to a gentle simmer, then reduce heat to low and cover.
15. Cook for 1 hour and 45 minutes at a maintained low simmer, checking occasionally that bubbles break the surface.
16. Remove lid and cook uncovered for 15 minutes to slightly thicken the broth.
17. Discard thyme sprigs and bay leaf.
18. Stir in 1/4 cup chopped fresh parsley just before serving.

When you lift the lid, the aroma will stop you in your tracks. The chicken falls effortlessly from the bone into the velvety broth, while potatoes soak up every savory note. Serve it in deep bowls with crusty bread for dipping, or spoon it over creamy polenta for the ultimate comfort food upgrade.

Keto-Friendly Chicken Stew

Huddle up, comfort food lovers! This keto-friendly chicken stew transforms simple ingredients into pure coziness. Get ready to simmer your way to satisfaction without the carbs.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1.5 pounds boneless chicken thighs, cut into 1-inch chunks
– 1 large yellow onion, finely diced
– 3 cloves garlic, freshly minced
– 4 cups rich chicken bone broth
– 1 cup heavy cream
– 2 cups fresh cauliflower florets
– 1 cup sliced cremini mushrooms
– 2 teaspoons smoked paprika
– 1 teaspoon dried thyme
– 1 bay leaf
– ½ cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat 1.5 pounds of boneless chicken thighs completely dry with paper towels before adding to the hot oil.
3. Sear chicken chunks for 4-5 minutes per side until golden brown, working in batches to avoid overcrowding.
4. Transfer browned chicken to a clean plate, leaving drippings in the pot.
5. Add 1 large finely diced yellow onion to the hot drippings and sauté for 5 minutes until translucent.
6. Stir in 3 cloves of freshly minced garlic and cook for 1 minute until fragrant.
7. Pour in 4 cups of rich chicken bone broth, using a wooden spoon to scrape up any browned bits from the bottom.
8. Return the seared chicken thighs to the pot along with any accumulated juices.
9. Add 2 teaspoons smoked paprika, 1 teaspoon dried thyme, and 1 bay leaf to the simmering liquid.
10. Reduce heat to medium-low, cover, and simmer for 25 minutes to develop flavors.
11. Add 2 cups of fresh cauliflower florets and 1 cup of sliced cremini mushrooms to the stew.
12. Continue simmering uncovered for 15 minutes until vegetables are fork-tender.
13. Stir in 1 cup of heavy cream and ½ cup of freshly grated Parmesan cheese until fully incorporated.
14. Season with 1 teaspoon coarse sea salt and ½ teaspoon freshly cracked black pepper.
15. Remove the bay leaf and discard it from the finished stew.
16. Garnish with 2 tablespoons of chopped fresh parsley before serving.

The creamy broth clings perfectly to the tender chicken chunks, while the cauliflower provides satisfying texture without the carbs. Serve this rich stew in deep bowls with extra Parmesan for sprinkling, or ladle it over zucchini noodles for a complete keto meal that feels indulgent yet stays perfectly on plan.

Hearty Chicken Stew with Root Vegetables

Savor this cozy classic that transforms simple ingredients into pure comfort. Sear juicy chicken thighs until golden, then simmer with earthy root vegetables in a rich broth. Your kitchen will smell incredible in under an hour.

Ingredients

– 1.5 lbs bone-in chicken thighs with crispy skin
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 cups hearty chicken broth
– 2 large carrots, chopped into 1-inch chunks
– 2 medium Yukon gold potatoes, cubed
– 1 large parsnip, sliced thick
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat 1.5 lbs bone-in chicken thighs completely dry with paper towels.
2. Heat 2 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season chicken thighs generously with 1 tsp coarse sea salt and 1/2 tsp freshly cracked black pepper.
4. Place chicken skin-side down in the hot oil and sear for 6-8 minutes until skin is deeply golden and crispy.
5. Flip chicken and cook for 3 more minutes, then transfer to a clean plate.
6. Add 1 large finely diced yellow onion to the same pot and sauté for 4 minutes until translucent.
7. Stir in 3 cloves minced fresh garlic and cook for 1 minute until fragrant.
8. Pour in 4 cups hearty chicken broth, scraping up all the browned bits from the bottom.
9. Add 2 large carrots chopped into 1-inch chunks, 2 medium cubed Yukon gold potatoes, and 1 large thickly sliced parsnip.
10. Return seared chicken thighs to the pot, nestling them among the vegetables.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until vegetables are fork-tender.
12. Remove from heat and stir in 2 tbsp freshly chopped parsley.

You’ll love the tender chicken that falls off the bone and the way the root vegetables soak up all that savory broth. Try serving it over creamy polenta or with crusty bread for dipping—the ultimate cozy meal that tastes even better the next day.

Thai Coconut Chicken Stew

Fierce flavors are about to blow your mind with this creamy, dreamy Thai-inspired stew that’s basically a hug in a bowl. Forget takeout—this one-pot wonder delivers restaurant-level richness with minimal effort. Get ready to simmer your way to comfort food nirvana.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized chunks
– 1 tbsp fragrant coconut oil
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, finely minced
– 1 tbsp freshly grated ginger
– 1 red bell pepper, thinly sliced into strips
– 2 tbsp vibrant red curry paste
– 1 (13.5 oz) can rich, full-fat coconut milk
– 1 cup low-sodium chicken broth
– 2 tbsp zesty fish sauce
– 1 tbsp sweet brown sugar
– 1 tbsp tangy lime juice
– 1/4 cup fresh cilantro, roughly chopped
– 1/4 cup fresh basil leaves, torn
– Cooked jasmine rice, for serving

Instructions

1. Heat 1 tbsp fragrant coconut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add 1.5 lbs boneless, skinless chicken thigh chunks and sear for 4–5 minutes, turning once, until golden brown on both sides. (Tip: Don’t overcrowd the pot—work in batches if needed for a proper sear.)
3. Transfer the seared chicken to a clean plate and set aside.
4. Reduce heat to medium and add 1 large thinly sliced yellow onion to the same pot, sautéing for 3–4 minutes until softened and translucent.
5. Stir in 3 cloves finely minced garlic and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
6. Add 1 thinly sliced red bell pepper and cook for 2 minutes until slightly tender.
7. Mix in 2 tbsp vibrant red curry paste and cook for 1 minute, stirring constantly to toast the spices.
8. Pour in 1 (13.5 oz) can rich, full-fat coconut milk and 1 cup low-sodium chicken broth, scraping the bottom of the pot to release any browned bits.
9. Return the seared chicken and any accumulated juices to the pot, stirring to combine.
10. Bring the stew to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is tender and cooked through. (Tip: Simmer, don’t boil vigorously, to keep the coconut milk from separating.)
11. Stir in 2 tbsp zesty fish sauce, 1 tbsp sweet brown sugar, and 1 tbsp tangy lime juice until fully incorporated.
12. Remove from heat and fold in 1/4 cup roughly chopped fresh cilantro and 1/4 cup torn fresh basil leaves. (Tip: Add herbs off-heat to preserve their bright, fresh flavor.)
13. Serve immediately over cooked jasmine rice.
Silky coconut milk coats tender chicken in a broth that’s simultaneously spicy, sweet, and tangy. The bell peppers add a subtle crunch against the melt-in-your-mouth protein. For a next-level twist, top with extra basil, a squeeze of lime, and crispy fried shallots for contrasting texture.

Savory Tomato Basil Chicken Stew

Perfect for those chilly evenings when you crave something deeply satisfying. Picture tender chicken swimming in a vibrant tomato basil broth that hugs every spoonful. This stew transforms basic ingredients into pure comfort.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 28 oz can crushed San Marzano tomatoes
• 4 cups rich chicken broth
• 1/2 cup fresh basil leaves, roughly chopped
• 1 tsp coarse sea salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. Pat 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels.
2. Heat 2 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season chicken thighs evenly with 1 tsp coarse sea salt and 1/2 tsp freshly cracked black pepper.
4. Sear chicken for 4-5 minutes per side until golden brown crust forms.
5. Transfer chicken to a clean plate, leaving drippings in the pot.
6. Add 1 large yellow onion, finely diced to the hot pot and sauté for 3 minutes until translucent.
7. Stir in 3 cloves fresh garlic, minced and cook for 30 seconds until fragrant.
8. Pour in 28 oz can crushed San Marzano tomatoes, scraping any browned bits from the pot bottom.
9. Add 4 cups rich chicken broth and return seared chicken thighs to the pot.
10. Bring stew to a vigorous boil, then immediately reduce heat to low.
11. Cover pot and simmer gently for 45 minutes until chicken shreds easily with a fork.
12. Remove chicken from pot and shred using two forks.
13. Return shredded chicken to the stew and stir in 1/2 cup fresh basil leaves, roughly chopped.
14. Simmer uncovered for 5 more minutes to let flavors meld.

Zesty tomatoes create a bright acidity that balances the rich chicken broth. The shredded chicken becomes incredibly tender while absorbing all the herbal basil notes. Serve this stew over creamy polenta or with crusty bread to soak up every last drop of the vibrant broth.

Curried Chicken and Lentil Stew

Savor this cozy curried chicken and lentil stew that transforms simple ingredients into a flavor-packed meal. Spiced to perfection with aromatic curry powder and creamy coconut milk, it’s a hearty one-pot wonder ready in under an hour. Skip the takeout—this stew delivers warmth and satisfaction in every spoonful.

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into bite-sized chunks
– 1 cup dried brown lentils, rinsed and drained
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 2 tbsp fragrant curry powder
– 1 (14 oz) can full-fat coconut milk, creamy and rich
– 4 cups low-sodium chicken broth, simmering hot
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– ¼ cup fresh cilantro, roughly chopped
– 1 tbsp fresh lime juice, zesty and bright

Instructions

1. Heat 2 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb boneless, skinless chicken thighs and sear for 4–5 minutes until golden brown on all sides.
3. Stir in 1 large yellow onion and cook for 3–4 minutes until softened and translucent.
4. Add 3 cloves minced garlic and 1 tbsp freshly grated ginger, sautéing for 1 minute until fragrant.
5. Sprinkle 2 tbsp fragrant curry powder over the mixture, toasting for 30 seconds to deepen the flavor.
6. Pour in 1 cup dried brown lentils and 4 cups low-sodium chicken broth, scraping up any browned bits from the bottom.
7. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
8. Stir in 1 (14 oz) can full-fat coconut milk and 1 tsp kosher salt, simmering uncovered for 10 minutes to thicken slightly.
9. Remove from heat and stir in ¼ cup fresh cilantro and 1 tbsp fresh lime juice.
10. Season with ½ tsp freshly cracked black pepper, adjusting salt if needed.
This stew boasts a velvety texture from the creamy coconut milk and tender lentils, with layers of spice from the toasted curry. Try serving it over fluffy jasmine rice or with warm naan for dipping—it’s a comforting bowl that tastes even better the next day.

Southwestern Chicken Stew with Peppers

Just when you thought chicken stew couldn’t get more exciting—this Southwestern version smashes expectations. Jam-packed with vibrant peppers and bold spices, it’s the ultimate cozy-meets-fiery bowl. Get ready to transform basic ingredients into pure comfort magic.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced into thin strips
– 1 green bell pepper, sliced into thin strips
– 1 jalapeño, seeds removed and finely chopped
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chili powder
– 4 cups low-sodium chicken broth
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn kernels
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– Salt and freshly ground black pepper to taste

Instructions

1. Heat 2 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 1.5 lbs boneless, skinless chicken thighs with salt and freshly ground black pepper, then add to the pot in a single layer.
3. Sear chicken for 4-5 minutes per side until golden brown, working in batches if needed to avoid overcrowding.
4. Transfer chicken to a clean plate using tongs, leaving drippings in the pot.
5. Add 1 large yellow onion to the pot and sauté for 3-4 minutes until translucent.
6. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
7. Add 1 red bell pepper, 1 green bell pepper, and 1 jalapeño, sautéing for 4-5 minutes until slightly softened.
8. Sprinkle in 1 tbsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp chili powder, toasting for 1 minute to deepen flavors.
9. Pour in 4 cups low-sodium chicken broth and 1 can fire-roasted diced tomatoes, scraping the bottom to release any browned bits.
10. Return seared chicken to the pot along with any accumulated juices.
11. Bring stew to a boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken is tender.
12. Stir in 1 can black beans and 1 cup frozen corn kernels, simmering uncovered for 5 more minutes.
13. Remove from heat and stir in 1/4 cup fresh cilantro.
14. Serve hot with lime wedges for squeezing over top.
Hearty chunks of chicken melt in your mouth while the peppers keep a slight crunch. The smoky cumin and fire-roasted tomatoes create a deep, layered heat that’s balanced by creamy black beans. Scoop it over crispy tortilla strips or fold into warm flour tortillas for next-level leftovers.

French Country Chicken Stew

Kickstart your comfort food game with this rustic French Country Chicken Stew. Grab your Dutch oven and transform humble ingredients into a soul-warming masterpiece. Get ready for fall-apart chicken swimming in a rich, herb-infused broth that’ll have everyone begging for seconds.

Ingredients

– 2 lbs bone-in chicken thighs with crispy skin
– 3 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 fresh garlic cloves, minced
– 4 medium carrots, sliced into rustic coins
– 2 cups hearty chicken broth
– 1 cup dry white wine
– 2 tbsp vibrant tomato paste
– 1 tsp fragrant dried thyme
– 2 bay leaves with earthy aroma
– 1/4 cup fresh parsley, chopped
– 1 tsp coarse sea salt
– 1/2 tsp freshly ground black pepper

Instructions

1. Pat 2 lbs bone-in chicken thighs completely dry with paper towels.
2. Season both sides generously with 1 tsp coarse sea salt and 1/2 tsp freshly ground black pepper.
3. Heat 3 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Place chicken thighs skin-side down and sear for 6-8 minutes until golden brown and crispy.
5. Flip chicken and cook for 4 more minutes until browned on both sides.
6. Remove chicken from pot and set aside on a plate.
7. Add 1 large finely diced yellow onion to the hot pot and sauté for 5 minutes until translucent.
8. Stir in 3 minced fresh garlic cloves and cook for 1 minute until fragrant.
9. Add 2 tbsp vibrant tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
10. Pour in 1 cup dry white wine, scraping up all the browned bits from the bottom of the pot.
11. Simmer the wine for 3 minutes until reduced by half.
12. Add 4 medium carrots sliced into rustic coins and cook for 2 minutes.
13. Return the seared chicken thighs to the pot, nestling them among the vegetables.
14. Pour in 2 cups hearty chicken broth until chicken is nearly submerged.
15. Add 1 tsp fragrant dried thyme and 2 earthy bay leaves to the broth.
16. Bring the stew to a gentle boil, then reduce heat to low.
17. Cover the pot and simmer for 45 minutes until chicken is fall-apart tender.
18. Remove the bay leaves and discard them.
19. Stir in 1/4 cup freshly chopped parsley just before serving.
Just imagine pulling apart that tender chicken with your fork—it literally falls off the bone. The broth becomes velvety and rich, infused with white wine and herbs that meld together perfectly. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop of that incredible sauce.

Mediterranean Chicken Stew with Olives

Forget boring chicken dinners—this Mediterranean stew transforms simple ingredients into a vibrant, flavor-packed masterpiece that’ll have everyone begging for seconds. Fire up your Dutch oven and let’s build layers of savory goodness with briny olives, sweet tomatoes, and tender chicken that falls apart at the touch. Follow these steps for a one-pot wonder that tastes like you simmered it all day.

Ingredients

– 1.5 lbs bone-in, skin-on chicken thighs
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 3 cloves garlic, finely minced
– 1 cup dry white wine
– 1 (28 oz) can crushed San Marzano tomatoes
– 1 cup pitted Kalamata olives
– 2 tsp dried oregano
– 1 tsp smoked paprika
– 1/2 cup fresh parsley, roughly chopped
– Kosher salt to season

Instructions

1. Pat 1.5 lbs bone-in, skin-on chicken thighs completely dry with paper towels.
2. Season both sides of chicken thighs generously with kosher salt.
3. Heat 2 tbsp rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot oil, working in batches if needed to avoid crowding.
5. Sear chicken for 6-8 minutes until skin is golden brown and crispy, without moving it.
6. Flip chicken and cook for 3 more minutes to brown the other side.
7. Transfer chicken to a clean plate, leaving rendered fat in the pot.
8. Add 1 large thinly sliced yellow onion to the hot fat and cook for 5 minutes until softened.
9. Stir in 3 cloves finely minced garlic and cook for 1 minute until fragrant.
10. Pour in 1 cup dry white wine, scraping up all the browned bits from the bottom of the pot.
11. Simmer wine for 3 minutes until reduced by half.
12. Add 1 (28 oz) can crushed San Marzano tomatoes, 1 cup pitted Kalamata olives, 2 tsp dried oregano, and 1 tsp smoked paprika.
13. Return chicken thighs to the pot, nestling them into the sauce.
14. Bring stew to a gentle bubble, then reduce heat to low and cover.
15. Simmer covered for 45 minutes until chicken is fork-tender and easily pulls away from the bone.
16. Stir in 1/2 cup roughly chopped fresh parsley just before serving.

Keep this stew rustic and textured—the tender chicken should shred slightly when stirred, while the briny olives pop against the rich tomato base. Serve it over creamy polenta or with crusty bread to soak up every last drop of that incredible sauce. Leftovers taste even better the next day as the flavors continue to meld together.

Conclusion

Just imagine coming home to these comforting chicken stews simmering in your crockpot! With 22 delicious options, there’s a perfect recipe for every taste and occasion. We’d love to hear which ones become your family favorites—leave a comment below and don’t forget to share this roundup on Pinterest so other home cooks can discover these cozy meals too!