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Dutch Oven Creamy Chicken Stew

Creamy chicken stew on the stove is delicious. Use fresh or leftover rotisserie chicken, carrots and potatoes to make this easy one pot meal. If you loved our Dutch Oven stew with beef you are going to love this version with poultry too.

Creamy Chicken Stew

Dutch Oven chicken stew can be simmered on the stove or heated in the oven if you’d prefer. It’s a great leftover chicken breast recipe we make often that is loaded with a thick broth with lots of vegetables in every single bite. (affiliate links present)

Southern Creamy Chicken Stew

We will show you how to make this with fresh meat cut into bite size cubes. If yours is precooked then you’d add that later as you’d just be warming those pieces. You’ll want to simmer those veggies to tender first so it all melds together in your pot at the same time. Breasts or chicken thighs work well for this.

We first made pressure cooker chicken stew at home and that was fabulous. BUT as always I want to share how to make stew on the stovetop too so you could choose which you prefer. As for the veggies fresh is best but you could use frozen without the potatoes for a quicker cook.

Dairy Free Creamy Chicken Stew

Dairy Free Creamy Chicken Stew Recipe

This is easier to make dairy free than our Instant Pot creamy chicken is since that one uses canned condensed soup that is hard to mimic. Since this is from scratch you can make many more substitutions and plant based vegan butters work well.

  • Chicken boneless, cubed, thighs used
    • you could add frozen chicken thighs but I’d choose small sizes and will take longer to cook to proper internal temperature of 165 F
  • Salt and pepper
  • 8-10 slices bacon
  • 1 onion diced
  • Mushrooms sliced
  • Celery diced
  • Minced garlic
  • 3/4 tbsp thyme
  • 4 c chicken broth
  • 3 tbsp buter or vegan based stick
  • Soy sauce
  • 1/3 c all purpose flour
  • Red potatoes cubed into bite size pieces
  • 4 carrots peeled and cut into dials, some love halved fresh green beans too

If you wanted to make it easy prep you could use bagged frozen veggies. I would use larger pieces so they still stay somewhat firm in the 30 minutes or so it cooks. You really could tweak this in a number of different ways. When using beef or making a Venison Stew Recipe you would want to swap out the broth to a deeper flavor.

Creamy Chicken Stew with Coconut Milk

Creamy Chicken Stew with Coconut Milk

Just like with our Crockpot Chicken and Gravy you can use lactose free dairy products if you like. There isn’t really a difference in that regard. I have used a vegan plant based butter product before. If you want to make it creamier at the end you can stir in heavy cream or coconut milk. Not necessary but an option.

  • Arrange chicken in a bowl and season with salt and pepper.
  • Set aside. In a large pot, cook chopped bacon over medium heat for about 7 – 8 minutes or until bacon is cooked.
  • Using a slotted spoon, transfer bacon to a plate lined with paper towel. Leave grease in pot.
  • Add mushrooms, onion, celery, garlic and thyme to pot.
  • Cook, stirring occasionally for about 5 minutes. Increase heat to high and add 1 cup broth and soy sauce. Make sure to scrape up any browned bits on the bottom of pot.
  • Bring ingredients to a boil. Stir occasionally while cooking until liquid evaporates and vegetables begin to sizzle This will take about 15 minutes. Add butter and melt.
  • Sprinkle flour all over vegetables and stir until coated.
  • Slowly whisk in remaining broth until consistency is smooth. Add bacon, potatoes, and carrots. Stir until blended. Cook, uncovered for about 30 minutes, stirring occasionally.

Turn stove up to high. Using a wooden spoon, scrape down sides while stirring. Add chicken, and bring to a simmer. Continue to cook, stirring occasionally for about 45 minutes more.

If making as a pre cooked chicken recipe it wouldn’t take nearly as long as this to get tender chicken and veggies. Serve seasoned with salt and pepper to taste.

Creamy Chicken Stew with Bacon

Creamy Chicken Stew with Bacon

How to thicken stew is a simple process and can be done using various methods. Here are some common techniques to do this well. You can;

Use a Flour or Cornstarch Slurry: Mix 1-2 tablespoons of all-purpose flour or cornstarch with an equal amount of cold water to create a smooth paste or slurry. Gradually whisk the slurry into the simmering stew, stirring constantly. Continue to simmer and stir for a few minutes until the stew thickens to your desired consistency.

Use a roux which is a mixture of fat (usually butter or oil) and flour that’s used to thicken sauces and stews. In a separate pan, melt 2-3 tablespoons of butter or heat an equal amount of oil over medium heat. Add an equal amount of all-purpose flour to the melted fat and whisk continuously. Cook for a few minutes until it turns a light golden color.

  • Gradually add the roux to the simmering stew while stirring. Be careful not to add it all at once to avoid lumps.
  • Simmer the stew for a few minutes to cook out the raw flour taste and allow it to thicken.

How to Thicken Stew

You can use instant potato flakes or leftover mashed potatoes to thicken soups and stews as well. Simply sprinkle potato flakes into the simmering pot while stirring until it reaches the desired thickness. If using mashed potatoes, whisk them into the stew to incorporate and thicken it.

Fresh or dried bread crumbs can be used as a thickening agent as well. Crushed crusty bread works, croutons mashed, or canned crumbs. Add them gradually to the simmering stew, stirring continuously until the desired thickness is achieved.

Southern Creamy Chicken Stew

Sometimes, you can simply simmer uncovered for an extended period to allow excess liquid to evaporate and naturally thicken it, or add less chicken stock initially.

Slow Cooker Chicken Stew

If you instead wanted to use your Crock pot to make this you could. Low and slow is a great option and makes it so that you don’t have to watch it for over an hour on the stove. You would basically follow the same timing as our Slow Cooker Beef Stew with Onion Soup Mix which is adding all the ingredients for 6-8 hours.

No need to brown the meat because it will cook in the liquid over the entire day. Follow instructions and jump to recipe card below to get started friends!! If you have some left you can store leftovers once cooled in airtight containers in the fridge. Reheat in the microwave for about 1 minute stirring halfway thru.

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Creamy Chicken Stew
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Creamy Chicken Stew

Dutch oven creamy chicken stew on the stove is delicious. Use fresh or rotisserie chicken, carrots and potatoes. An easy one pot meal.
Course Entree, Main Course, Soup
Cuisine American
Keyword bacon, chicken, creamy, dairy free, dutch oven, stew, stovetop
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Servings 8
Calories 428kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Arrange chicken in a bowl and season with salt and pepper. Set aside. In a large pot, cook chopped bacon over medium heat for about 7 – 8 minutes or until bacon is cooked. Using a slotted spoon, transfer bacon to a plate lined with paper towel. Leave grease in pot.
  • Add mushrooms, onion, celery, garlic and thyme to pot. Cook, stirring occasionally for about 5 minutes. Increase heat to high and add 1 cup broth and soy sauce. Make sure to scrape up any browned bits on the bottom of pot.
  • Bring ingredients to a boil. Stir occasionally while cooking until liquid evaporates and vegetables begin to sizzle This will take about 15 minutes. Add butter and melt.
  • Sprinkle flour all over vegetables and stir until coated. Slowly whisk in remaining broth until consistency is smooth. Add bacon, potatoes, and carrots. Stir until blended. Cook, uncovered for about 30 minutes, stirring occasionally.
  • Turn stove up to high. Using a wooden spoon, scrape down sides while stirring. Add chicken, and bring to a simmer. Continue to cook, stirring occasionally for about 45 minutes more.
  • Serve seasoned with salt and pepper to taste.

Video

Nutrition Facts
Creamy Chicken Stew
Amount Per Serving (2 oz)
Calories 428 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 102mg34%
Sodium 1119mg49%
Potassium 773mg22%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 4g4%
Protein 28g56%
Vitamin A 5346IU107%
Vitamin C 11mg13%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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