12 Quick Chicken Stew Recipes For Cozy Weeknight Meals

When life gets hectic, there’s nothing quite like a warm and comforting meal to end the day. I adore making chicken stew because it’s hearty, satisfying, and ideal for those cozy evenings. With these 12 quick chicken stew recipes, you’ll discover a range of flavors, from creamy mushroom to zesty Mediterranean. Each recipe is crafted to be simple yet flavorful. Ready to find your next favorite weeknight dinner?

Classic Hearty Chicken Stew

Indulge in the comforting essence of a Classic Hearty Chicken Stew, a dish that brings warmth to the dining table. Perfect for a family meal, this stew is a delightful blend of tender chicken pieces simmered with a medley of fresh vegetables, herbs, and spices. The rich and savory broth created by slow-cooking the ingredients together guarantees a flavor-packed experience that’s both satisfying and nourishing.

This timeless recipe isn’t only easy to prepare but also makes for a fantastic meal option when you’re short on time but still crave something hearty.

This Classic Hearty Chicken Stew is designed to serve 4-6 people, making it an ideal choice for a cozy family dinner. With minimal preparation and maximum taste, this dish will quickly become a staple in your culinary repertoire. The key to its deliciousness lies in the quality of the ingredients and the patience in letting the flavors meld together.

Whether you choose to serve it with crusty bread or on its own, this stew promises to deliver comfort in every bite.

Ingredients:

• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and pepper to taste
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 3 large potatoes, peeled and cubed
• 1 cup frozen peas
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces in batches, making sure not to overcrowd the pot, and brown them on all sides. Once browned, remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
3. Develop the Base Flavor: Stir in the sliced carrots and celery, cooking for another 5 minutes until they begin to soften. Add the tomato paste, mixing well to coat the vegetables, and cook for another minute.
4. Simmer the Stew: Return the browned chicken to the pot, along with the chicken broth, dried thyme, rosemary, and bay leaves. Bring the mixture to a simmer over medium-high heat.
5. Add the Potatoes: Stir in the cubed potatoes. Reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes or until the chicken is cooked through and the potatoes are tender.
6. Incorporate the Peas: Add the frozen peas to the pot and stir them in. If you prefer a thicker stew, mix the cornstarch with cold water and stir it into the stew. Allow it to simmer for an additional 5-10 minutes until the stew thickens to your desired consistency.
7. Finish and Serve: Remove the bay leaves before serving. Ladle the stew into bowls and garnish with freshly chopped parsley.

Extra Tips:

For the best flavor, consider using homemade chicken broth if available. It adds a depth of flavor that store-bought versions may lack.

Also, feel free to adjust the herbs and seasonings according to your taste preferences; a pinch of paprika or a dash of Worcestershire sauce can add an intriguing twist.

If you have leftovers, this stew can be refrigerated and tastes even better the next day as the flavors continue to meld. When reheating, you may need to add a bit more broth or water to achieve the desired consistency.

Creamy Chicken and Mushroom Stew

Indulge in the warmth and comfort of a Creamy Chicken and Mushroom Stew on a chilly evening. This rich and flavorful dish combines tender chicken pieces with earthy mushrooms, all enveloped in a creamy sauce that’s both satisfying and delicious.

Perfect for a family dinner, this stew is easy to prepare and can be served with a side of crusty bread or mashed potatoes to soak up the creamy goodness.

The blend of herbs and spices in this recipe enhances the natural flavors of the chicken and mushrooms while the cream adds a luxurious texture.

Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, promising to become a household favorite.

Let’s explore the ingredients and the step-by-step process to make a Creamy Chicken and Mushroom Stew for 4-6 people.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Season the chicken chunks with salt and pepper. Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until they’re browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot and continue to cook for another 5 minutes until they’re browned and have released their moisture.
4. Add Herbs and Flour: Stir in the dried thyme and rosemary. Sprinkle the flour over the mushroom mixture, stirring constantly for about 1 minute to remove the raw flour taste.
5. Create the Base Sauce: Gradually pour in the chicken broth, stirring continuously to combine and prevent lumps. Bring the mixture to a simmer.
6. Incorporate the Cream: Slowly add the heavy cream to the pot, stirring to combine. Allow the mixture to return to a gentle simmer.
7. Combine Chicken and Simmer: Return the browned chicken pieces to the pot. Cover and simmer for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Final Seasoning: Taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.

Extra Tips:

When making this stew, feel free to experiment with different types of mushrooms for varied flavors and textures. Portobello, cremini, or shiitake mushrooms all work wonderfully.

Additionally, if the stew becomes too thick, simply add a splash more of chicken broth to reach your desired consistency. For a touch of acidity, a squeeze of lemon juice just before serving can brighten the flavors.

Enjoy your Creamy Chicken and Mushroom Stew with a glass of white wine for an extra special meal.

Spicy Cajun Chicken Stew

A hearty and flavorful dish, Spicy Cajun Chicken Stew is perfect for those who love a bit of heat in their meals. This stew combines tender pieces of chicken with a variety of vegetables and a robust blend of Cajun spices, creating a rich and satisfying meal. Ideal for a cozy dinner, this stew is both comforting and invigorating, offering a taste of the American South in each bite.

The preparation is straightforward, making it a great choice for both weeknight dinners and leisurely weekend meals. With its medley of fresh ingredients and aromatic spices, this Cajun-inspired stew not only fills the kitchen with a delightful aroma but also delivers a deliciously spicy kick. This recipe serves 4-6 people, ensuring that there’s plenty to go around or enough for leftovers.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup frozen okra, thawed
• 2 cups cooked rice

Instructions:

1. Prepare the Chicken: Season the chicken pieces with salt, pepper, and 1 tablespoon of the Cajun seasoning. Heat the olive oil in a large pot over medium-high heat. Add the chicken and brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the onion, green and red bell peppers, celery, and garlic. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion is translucent.
3. Build the Stew Base: Stir in the diced tomatoes, chicken broth, smoked paprika, cayenne pepper, dried thyme, and bay leaf. Return the browned chicken to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
4. Add the Okra: After 20 minutes of simmering, add the okra to the pot. Continue to simmer for an additional 10 minutes, or until the okra is tender and the chicken is fully cooked.
5. Final Seasoning and Serve: Taste the stew and adjust the seasoning with additional salt, pepper, or Cajun seasoning if needed. Remove the bay leaf before serving. Serve the stew over a bed of cooked rice.

Extra Tips:

When cooking Spicy Cajun Chicken Stew, be mindful of the heat level. Cajun seasoning and cayenne pepper can vary in spiciness, so it’s wise to start with less if you’re sensitive to heat, and gradually increase to your preferred taste.

For a thicker stew, you can mash some of the cooked okra or use a cornstarch slurry to achieve your desired consistency. Additionally, allowing the stew to sit for a while after cooking enhances the flavor, making it even more delicious as leftovers.

Mediterranean Lemon Chicken Stew

Mediterranean Lemon Chicken Stew is a delightful and comforting dish that combines tender chicken pieces with vibrant Mediterranean flavors. The tangy lemon and aromatic herbs create a revitalizing contrast to the hearty stew, making it perfect for any season. This quick and easy recipe is ideal for busy weeknights when you desire a wholesome meal without spending hours in the kitchen.

The stew is rich in taste yet light on the palate, offering a satisfying dish that’s sure to become a family favorite. This recipe serves 4-6 people, guaranteeing there’s enough to go around and possibly even some leftovers for the next day. The combination of ingredients not only provides a burst of flavor but also a nutritious meal packed with proteins and essential vitamins.

The Mediterranean Lemon Chicken Stew is best enjoyed with a side of crusty bread or over a bed of rice to soak up the delicious broth.

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 1/4 cup fresh lemon juice
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon slices for garnish

Cooking Instructions:

1. Prepare the Chicken: Begin by cutting the chicken thighs into bite-sized chunks. Season them lightly with salt and pepper to enhance their flavor.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Vegetables: Add the chopped red and yellow bell peppers to the pot. Cook them for 5-7 minutes until they soften slightly.
4. Season the Stew: Sprinkle in the dried oregano, thyme, and smoked paprika. Stir well to make sure the spices coat the vegetables and release their aromas.
5. Brown the Chicken: Increase the heat to medium-high and add the seasoned chicken chunks to the pot. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
6. Add the Broth and Lemon: Pour in the chicken broth and lemon juice, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle boil.
7. Simmer the Stew: Reduce the heat to low and let the stew simmer for 20 minutes, allowing the flavors to meld together. Stir in the cherry tomatoes and olives, and continue to cook for another 10 minutes.
8. Adjust the Seasoning: Taste the stew and add more salt and pepper if necessary. Remove from heat once the chicken is cooked through and the vegetables are tender.
9. Serve and Garnish: Ladle the stew into bowls, garnish with fresh parsley and lemon slices, and serve immediately with your choice of bread or rice.

Extra Tips:

To maximize the flavor of this stew, use fresh lemon juice rather than bottled. The freshness of the lemon enhances the overall taste of the dish.

If you prefer a thicker stew, you can dissolve a tablespoon of cornstarch in water and add it to the pot during the simmering stage. Additionally, feel free to experiment with other Mediterranean ingredients like artichoke hearts or capers to personalize the stew to your liking.

Thai Coconut Chicken Stew

Thai Coconut Chicken Stew is a delicious and comforting dish that brings the vibrant flavors of Thailand into your kitchen. This stew combines tender chicken pieces with the rich creaminess of coconut milk, balanced with the aromatic essence of lemongrass and ginger. The dish is colorful and fragrant, with a slight hint of spiciness from red curry paste, making it a perfect meal for a cozy dinner.

This stew isn’t only easy to make but also versatile, allowing you to adjust the spice levels according to your preference. The combination of fresh vegetables and herbs adds a wonderful texture and depth of flavor to the stew. It’s an excellent choice for anyone looking to explore Thai cuisine or simply enjoy a hearty, warming meal.

Ingredients (serves 4-6):

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• 2 stalks lemongrass, cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1/4 cup fresh basil leaves
• Salt and pepper to taste
• Cooked jasmine rice, for serving

Instructions:

1. Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces and slicing all the vegetables as listed in the ingredients. This guarantees that everything cooks evenly and quickly.
2. Cook the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and ginger, and sauté until the onion becomes soft and translucent, about 3-4 minutes.
3. Add the Curry Paste: Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to meld with the aromatics and become fragrant.
4. Simmer the Stew: Add the chicken pieces to the pot and cook until they begin to brown slightly. Pour in the coconut milk and chicken broth, and stir well to combine. Add the fish sauce, brown sugar, lime juice, and lemongrass to the pot. Bring the mixture to a gentle simmer over medium heat.
5. Add Vegetables: Once the stew is simmering, add the bell pepper, mushrooms, and green beans. Continue to simmer for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Finish with Basil: Remove the lemongrass pieces from the pot. Stir in the fresh basil leaves and season the stew with salt and pepper to taste. Allow it to cook for another 1-2 minutes until the basil is wilted.
7. Serve: Serve the Thai Coconut Chicken Stew hot over a bed of jasmine rice, garnishing with additional basil leaves if desired.

Extra Tips:

To guarantee the best flavor, use fresh ingredients wherever possible, especially for the lemongrass, basil, and lime juice. Adjust the level of spice by varying the amount of red curry paste according to your taste preference.

If you prefer a thicker stew, you can let it simmer uncovered for a few extra minutes to evaporate some of the liquid. For a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of chicken broth.

Enjoy this vibrant dish with a squeeze of fresh lime juice just before serving for an extra burst of flavor.

Mexican-Inspired Chicken Stew

This Mexican-Inspired Chicken Stew is a flavorful and hearty dish that’s perfect for a cozy dinner with family and friends. Infused with rich spices and vibrant ingredients, this stew brings a taste of Mexico to your table. The combination of tender chicken, fresh vegetables, and bold seasonings makes it a satisfying meal that can be enjoyed all year round.

Whether you’re a fan of Mexican cuisine or just looking to try something new, this stew is sure to delight your taste buds. Prepared in just under an hour, this stew isn’t only quick but also makes use of pantry staples and fresh produce. It’s a versatile dish that can be customized according to your heat preference, whether you like it mild or with an extra kick.

Serve it with warm tortillas or over a bed of rice for a comforting and complete meal. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 1 (14-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups chicken broth
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Tortillas or cooked rice, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by prepping all your ingredients. Dice the onion, mince the garlic, and dice both the red and green bell peppers. Cut the chicken breasts into bite-sized pieces.
2. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Cook the Chicken: Add the diced red and green bell peppers to the pot, followed by the chicken pieces. Cook until the chicken is browned on all sides, about 5 minutes.
4. Add the Spices: Stir in the ground cumin, chili powder, paprika, dried oregano, cayenne pepper, salt, and pepper. Cook for another 1-2 minutes, allowing the spices to toast and coat the chicken and vegetables.
5. Simmer the Stew: Pour in the diced tomatoes, black beans, corn, and chicken broth. Stir everything together, bring the mixture to a simmer, and reduce the heat to low. Cover the pot and let the stew simmer for 20-25 minutes, or until the chicken is cooked through and the flavors have melded.
6. Finish and Serve: Stir in the chopped cilantro and lime juice just before serving. Adjust the seasoning with additional salt and pepper if needed. Serve the stew hot, with warm tortillas or over a bed of rice.

Extra Tips:

For a creamier texture, you can add a dollop of sour cream or a handful of shredded cheese to each bowl before serving. If you prefer a thicker stew, mash some of the beans with a fork before adding them to the pot.

Feel free to adjust the level of heat by adding more or less cayenne pepper, or even including some fresh jalapeño slices. Leftovers can be stored in an airtight container in the fridge for up to 3 days and can easily be reheated on the stove or in the microwave.

Italian Chicken and White Bean Stew

Italian Chicken and White Bean Stew is a comforting and hearty dish perfect for a cozy dinner. This stew combines tender chicken, creamy white beans, and flavorful vegetables, all cooked in a rich, savory broth. It’s a dish that brings the warmth of Italian cuisine to your table, with the added bonus of being quick and easy to prepare.

Whether you’re serving it for a family meal or a casual dinner party, this stew is sure to impress with its delicious flavors and satisfying texture.

For this recipe, you’ll want to use bone-in, skinless chicken thighs to impart a deep, rich flavor to the broth. The white beans add creaminess and heartiness, while a medley of vegetables like carrots, celery, and tomatoes provides a balance of sweetness and acidity.

This stew is perfect for serving to a crowd or for preparing ahead of time, as it tastes even better the next day after the flavors have had time to meld together.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 pound bone-in, skinless chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 teaspoon dried Italian herbs
• 1 bay leaf
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Prepare the Ingredients:

Begin by gathering all your ingredients. Chop the onion, mince the garlic, and slice the carrots and celery. Pat the chicken thighs dry with paper towels and season them with salt and pepper.

2. Sauté the Aromatics:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

3. Brown the Chicken:

Increase the heat to medium-high and add the chicken thighs to the pot. Cook them for about 4-5 minutes on each side, until they’re browned but not cooked through. Remove the chicken from the pot and set aside.

4. Cook the Vegetables:

In the same pot, add the sliced carrots and celery. Cook for about 3-4 minutes until they begin to soften. Add the diced tomatoes (with their juice) and stir well.

5. Simmer the Stew:

Return the chicken thighs to the pot and pour in the chicken broth. Add the white beans, dried Italian herbs, and bay leaf. Stir everything together and bring the stew to a gentle boil.

6. Cook the Stew:

Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. Stir occasionally. The chicken should be cooked through, and the vegetables tender.

7. Finish and Serve:

Remove and discard the bay leaf. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese if desired.

Extra Tips:

To enhance the flavor of the stew, consider adding a splash of white wine or a dash of lemon juice before simmering, which will add brightness and depth.

If you prefer a thicker stew, mash some of the white beans with a fork before adding them to the pot. This dish can be made ahead and stored in the refrigerator for up to three days, allowing the flavors to develop even further.

Reheat gently over low heat when ready to serve. Enjoy this Italian Chicken and White Bean Stew with a side of crusty bread or a fresh salad for a complete meal.

Quick Chicken and Vegetable Stew

Quick Chicken and Vegetable Stew is a hearty, comforting dish perfect for those busy weeknights when you want a delicious homemade meal without spending hours in the kitchen. This stew combines tender chunks of chicken with a variety of fresh vegetables, all simmered together in a rich, savory broth. The flavors meld beautifully, creating a wholesome meal that’s not only nutritious but also satisfying.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or for having leftovers for the next day. The ingredients are simple and easily customizable based on what you have on hand. You can enjoy this stew with a side of crusty bread or a fresh salad for a complete meal.

Ingredients:

• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups baby spinach
• 1 cup frozen peas
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned on all sides but not cooked through. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, celery, and red bell pepper. Cook for about 5-7 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
3. Combine Ingredients: Return the chicken to the pot. Add the diced tomatoes with their juice, chicken broth, thyme, and rosemary. Stir everything together, ensuring the chicken and vegetables are well coated in the liquid.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, until the chicken is fully cooked and the flavors are well blended.
5. Add Final Ingredients: Stir in the baby spinach and frozen peas, cooking for an additional 5 minutes until the spinach is wilted and the peas are heated through.
6. Serve: Taste and adjust the seasoning with more salt and pepper if needed. Serve hot in bowls, garnished with fresh parsley if desired.

Extra Tips:

For a thicker stew, you can add a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water in the last 5 minutes of cooking.

If you prefer more vegetables, feel free to add any seasonal veggies you have on hand, such as zucchini or green beans. Leftovers can be stored in the refrigerator for up to 3 days and often taste even better as the flavors continue to develop.

For added depth of flavor, consider adding a splash of white wine during the simmering stage.

Moroccan Chicken Stew With Apricots

Moroccan Chicken Stew With Apricots is a delightful fusion of sweet and savory flavors, drawing inspiration from traditional Moroccan cuisine. This dish beautifully combines tender chicken with the natural sweetness of apricots, enhanced by a blend of aromatic spices.

It’s a hearty stew that’s perfect for a cozy family dinner, bringing a taste of North Africa to your dining table. The slow simmering process allows the flavors to meld together, creating a rich and satisfying meal that’s both exotic and comforting.

The unique combination of ingredients not only makes this dish flavorful but also nutritious. The apricots add a touch of sweetness and a subtle tartness, while the spices provide warmth and complexity. The use of chicken guarantees the stew is protein-rich, making it a well-rounded meal.

Prepare to be transported to the bustling markets of Morocco with every bite of this delectable stew.

Ingredients for 4-6 servings:

• 2 lbs chicken thighs, skinless and boneless
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 2 cups chicken broth
• 1 cup dried apricots, halved
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 tablespoons olive oil
• Fresh cilantro or parsley, chopped for garnish
• Cooked couscous or rice, to serve

Cooking Instructions:

1. Prepare the Chicken: Cut the chicken thighs into bite-sized pieces. Season them with salt and black pepper.
2. Brown the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and brown them on all sides. Once browned, remove the chicken from the pot and set aside.
3. Sauté Aromatics: In the same pot, add the chopped onion and sauté until translucent. Add the garlic and ginger, and cook for another minute until fragrant.
4. Add Spices: Stir in the cinnamon, cumin, coriander, paprika, turmeric, and cayenne pepper. Cook the spices with the onions for about 2 minutes to release their flavors.
5. Combine Ingredients: Return the chicken to the pot and mix well with the spices. Add the chicken broth, diced tomatoes, chickpeas, and apricots. Stir to combine all ingredients thoroughly.
6. Simmer the Stew: Bring the mixture to a gentle simmer, reduce the heat to low, cover the pot, and let it cook for about 30-40 minutes. Stir occasionally, making sure that the chicken is cooked through and the apricots have softened.
7. Serve: Taste and adjust the seasoning if necessary. Garnish with chopped cilantro or parsley and serve hot over a bed of couscous or rice.

Extra Tips:

For an extra depth of flavor, consider marinating the chicken in a little olive oil, lemon juice, and the ground spices for about an hour before cooking. This will infuse the meat with the spices, making the stew even more aromatic.

Additionally, if you prefer a thicker stew, you can mash some of the chickpeas before adding them to the pot. This will naturally thicken the stew as it cooks. Enjoy your Moroccan Chicken Stew With Apricots!

Indian-Style Chicken Curry Stew

Indian-Style Chicken Curry Stew is a delightful fusion of traditional Indian flavors and a comforting stew texture. This dish is perfect for those who love the aromatic spices of Indian cuisine but also crave the warmth and heartiness of a stew.

It’s a dish that combines tender chicken pieces, vibrant spices, and a medley of vegetables simmered to perfection, offering a rich and flavorful experience in every bite. This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering. The stew can be served with rice, naan, or simply enjoyed on its own.

The use of spices such as cumin, coriander, and turmeric, alongside fresh ingredients like tomatoes, onions, and ginger, guarantees a robust and authentic taste. Easy to prepare, this dish can be a quick go-to meal for any night of the week.

Ingredients:

• 1.5 pounds (about 700g) of chicken thighs or breast, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup coconut milk
• 2 medium potatoes, peeled and diced
• 1 cup green peas (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Cooking Instructions:

1. Prepare the Ingredients: Start by prepping all your ingredients. Chop the onion, mince the garlic and ginger, and cut the chicken into bite-sized pieces. Peel and dice the potatoes, and gather all your spices and other ingredients.
2. Cook the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and ginger and cook for another 1-2 minutes.
3. Add the Spices: Sprinkle in the ground coriander, turmeric, garam masala, and chili powder. Stir the mixture well to coat the onions and release the spices’ aromas, cooking for about 1 minute.
4. Brown the Chicken: Add the chicken pieces to the pot and cook until they’re lightly browned on all sides, about 4-5 minutes.
5. Simmer the Stew: Pour in the diced tomatoes, chicken broth, and coconut milk. Stir to combine, then add the diced potatoes. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then lower the heat and let it simmer uncovered for about 20 minutes until the chicken is cooked through and the potatoes are tender.
6. Add Peas and Finish: Stir in the green peas and simmer for another 5 minutes. Adjust the seasoning if needed.
7. Garnish and Serve: Once the stew is ready, remove it from the heat. Garnish with fresh cilantro leaves before serving. Enjoy the stew hot with your choice of rice or bread.

Extra Tips:

To enhance the flavor of this Indian-Style Chicken Curry Stew, consider marinating the chicken pieces in yogurt and spices for a few hours before cooking. This will tenderize the chicken and infuse it with more flavor.

If you prefer a thicker stew, you can simmer it longer, allowing the liquid to reduce. Alternatively, mash a few pieces of potato in the stew to thicken it naturally. Adjust the chili powder to your heat preference, and always taste and adjust the seasoning before serving.

Smoky Chipotle Chicken Stew

Smoky Chipotle Chicken Stew is a flavorful and hearty dish that brings a touch of spice to your dinner table. This stew is perfect for those chilly nights when you crave something warm and comforting. The combination of tender chicken, smoky chipotle peppers, and a medley of vegetables creates a rich and savory stew that tantalizes your taste buds with every bite.

This stew isn’t only delicious but also easy to prepare, making it a fantastic option for a weeknight meal or a cozy weekend dinner. The key to the Smoky Chipotle Chicken Stew is the balance of flavors – the smokiness of the chipotle peppers, the sweetness of corn, and the earthiness of black beans all come together beautifully in a tomato-based broth.

This dish isn’t only filling but also nutritious, packed with protein and vegetables. It’s an ideal meal for feeding a crowd or meal prepping for the week ahead. Serve it with crusty bread or over a bed of rice to soak up every last bit of the delicious broth.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 2 tablespoons chipotle peppers in adobo sauce, chopped
• 4 cups chicken broth
• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
2. Add the Vegetables and Spices: Stir in the diced red and green bell peppers, along with the ground cumin and smoked paprika. Cook for another 2-3 minutes until the peppers are slightly softened.
3. Incorporate the Tomatoes and Chipotle: Add the diced tomatoes and chipotle peppers to the pot. Stir to combine, allowing the flavors to meld for about 2 minutes.
4. Pour in the Broth and Add Chicken: Pour in the chicken broth, then add the chicken thigh chunks. Bring the mixture to a gentle simmer.
5. Simmer the Stew: Cover the pot and let the stew simmer on low heat for about 20-25 minutes, or until the chicken is cooked through and tender.
6. Add Beans and Corn: Stir in the drained black beans and frozen corn. Cook for an additional 5 minutes until the beans are warmed through and the corn is cooked.
7. Season and Serve: Season the stew with salt and pepper to taste. Ladle the stew into bowls, garnishing with chopped cilantro and serving with lime wedges.

Extra Tips:

To enhance the smoky flavor, consider grilling the chicken thighs before adding them to the stew. This extra step can add another layer of deliciousness.

If you prefer a thicker stew, mash some of the beans before adding them to the pot. For those who enjoy extra heat, add more chipotle peppers or a pinch of cayenne pepper.

Slow Cooker Rustic Chicken Stew

There’s something incredibly comforting about a warm, hearty stew, especially when it’s made with tender chicken and rustic vegetables. The Slow Cooker Rustic Chicken Stew is a perfect dish for those who want to enjoy a wholesome meal without spending too much time in the kitchen. This recipe allows all the flavors to meld together beautifully as it cooks slowly throughout the day, resulting in a rich and satisfying stew that’s sure to please both family and friends.

This slow cooker recipe is ideal for busy days when you want to come home to a delicious meal that’s ready to be served. By simply preparing the ingredients in the morning and letting them simmer throughout the day, you can enjoy a cozy, home-cooked dinner without any fuss. The combination of succulent chicken, hearty vegetables, and aromatic herbs creates a dish that’s both nourishing and full of flavor.

Ingredients (serves 4-6 people):

• 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
• 4 cups chicken broth
• 3 medium carrots, sliced
• 3 medium potatoes, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, sliced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized chunks. Chop the carrots, potatoes, onion, and celery. Mince the garlic cloves.
2. Sear the Chicken: In a skillet over medium-high heat, add olive oil. Once hot, add the chicken chunks and sear them until they’re browned on all sides. This will take about 5-7 minutes. Transfer the chicken to the slow cooker.
3. Sauté the Vegetables: In the same skillet, add the chopped onions, garlic, carrots, and celery. Sauté for about 3-5 minutes until they begin to soften. Transfer the vegetables to the slow cooker.
4. Combine Ingredients in Slow Cooker: Add the diced potatoes, chicken broth, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir everything together to combine.
5. Cook the Stew: Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. The stew is done when the chicken is cooked through and the vegetables are tender.
6. Thicken the Stew: About 30 minutes before serving, mix the flour with a little water to make a slurry. Add the slurry to the slow cooker and stir well. Add the frozen peas and continue to cook until the stew thickens slightly.
7. Final Touches: Once done, remove the bay leaf. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving if desired.

Extra Tips: For an added depth of flavor, consider using bone-in chicken pieces instead of boneless ones, as the bones can enrich the broth. If you’re looking for a creamier stew, you can stir in a splash of cream or a dollop of sour cream just before serving. Additionally, if you prefer a thicker stew, you may increase the amount of flour or use a cornstarch slurry.

This dish pairs beautifully with rustic bread or a simple side salad for a complete meal. Enjoy your hearty Slow Cooker Rustic Chicken Stew!