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Home > Recipes > Meat and Poultry

Hearty Potato Stew Recipe With Chicken

by Gabriela - Updated April 2, 2025 | 2 Comments
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This easy potato stew with chicken is an old-fashioned recipe for a comforting, hearty meal that's both simple to make and delicious. Whether you're using chicken, pork, beef, or even going meatless, this dish is versatile and satisfying. It's a beloved humble recipe I grew up with, one of these economical one-pot meals, easy to make and a family favorite.  

Delicious Potato Stew with Chicken in a bowl with red pot in the background.

This recipe is part of my one pot meals category that you can find on my blog. Check out this collection for 44 Easy Stew Recipes or this easy recipe for Sauerkraut Stuffed Cabbage  Rolls.

Jump to:
  • 💝 Why This Recipe Works
  • 📝 Main Ingredients:
  • 👩‍🍳 Instructions to make this hearty stew
  • 💡 Expert Tips
  • ❄️ How to store this dish
  • 🙋‍♀️ Recipe Faqs
  • 🍲 More One-Pot Meal Recipes
  • 📖 Recipe
  • 💬 Comments

💝 Why This Recipe Works

  • Versatility: Choose your favorite meat or opt for a vegetarian version—either way, it's delicious.
  • Pantry-Friendly and Economical: Utilizes staple ingredients for a fuss-free, comforting meal anytime, and it doesn't cost a fortune to make it.
  • Comfort in a Bowl: Perfect for those days when you need a touch of home or a warm hug from your kitchen.

📝 Main Ingredients:

This perfect comfort food recipe works with simple ingredients that are economical and easy to find. (For the full recipe, check the recipe card at the bottom of this article)

Ingredients display for the Potato stew with chicken.

Meat: When it comes to this dish, you can use anything available. I used chicken, but pork, beef, rabbit, or game meat are all acceptable. As a rule for this dish, you will need meat without the bone.

It cooks faster, which helps you bring dinner to the table quickly. Use pork chunks, beef chunks, chicken thighs or breasts, etc.

Potatoes: Choose varieties that hold their shape yet absorb all the flavors beautifully. While any potato will work, some varieties lend themselves better to stewing. Yukon gold is particularly good for its buttery texture and ability to hold shape while absorbing flavors. Make this dish in the spring using new potatoes and fresh dill

Parsley and Dill: Herbs are important in this dish because they keep it bright and flavorful. Choose what you like. Sometimes, I use fresh, and sometimes, I use dried herbs, and they both serve the purpose. Replace the fresh herbs with bay leaves for a different flavor profile.

👩‍🍳 Instructions to make this hearty stew

Step 1. Brown your meat choice in a Dutch oven, or a large pot, then add the onions and sauté them until translucent. Browning the meat on all sides adds a deep, savory flavor to the stew but also creates a rich color.

Steps for cooking the chicken with onions.

Step 2. Add water or vegetable broth, just enough to cover the meat, simmering until nearly tender. This will also deglaze the pot and help with the flavor.

Step 3. Introduce cubed potatoes and cook until tender, for about 20 minutes. Let your stew simmer gently. Cooking it on a lower heat for a longer time allows the flavors to meld together beautifully and the meat to become fork-tender.

Steps for cooking the meat in broth with potatoes.

Step 4. Stir in tomato paste or tomato sauce and seasoning. If you make this dish in summer, use fresh diced tomatoes.

Steps for finishing the potato stew with tomato sauce

Step 5. Finish in the oven at 350F for 15 minutes.  This step thickens the sauce but also adds a layer of complexity to the dish’s flavors.

Step 6. Add fresh herbs, like dill and parsley, to bring a bright, fresh flavor to the stew. Replace the fresh herbs with dried ones during winter.

Finishing the dish with herbs.

Step 7. If time allows, let the stew rest off the heat for about 10 minutes before serving. This lets the flavors settle and integrate, making every bite even better.

Step 8. Serve with some crusty bread for dipping or polenta for a traditional touch. This stew gets better the next day as the flavors have time to get friendly with each other.

Potato Stew With Chicken in a serving bowl1200

💡 Expert Tips

  • Finish it in the oven: A stew finished in the oven has more flavor than the one made only on the stove, so please give it a try and let me know what you think.
  • Experiment with Vegetables: While potatoes are the star, feel free to add carrots, celery, or even red pepper for added nutrition and taste diversity.

❄️ How to store this dish

  • Store in the fridge in an airtight container for up to 3-4 days. 
  • Freeze in freezer-safe containers, leaving space for expansion for up to 3 months. Thaw overnight in the fridge. 
  • Reheat on the stovetop, in the microwave, or in the oven until heated through. If the stew's too thick, add a bit of water or stock.

🙋‍♀️ Recipe Faqs

Can I make this potato stew vegetarian/vegan? 

Absolutely! Just skip the meat. The stew is still hearty and flavorful without it.

How can I thicken the sauce on this potato stew?

If you prefer a thicker stew, you can mash a few of the cooked potatoes and stir them back into the stew or use a bit of cornstarch slurry.

🍲 More One-Pot Meal Recipes

  • Mexican red rice (Arroz A La Mexicana) with onions garlic and peas.
    Mexican Red Rice (Arroz A La Mexicana)
  • Delicious Chicken Tinga in a slow cooker- close up.
    Best Slow Cooker Chicken Tinga
  • Chickpeas Green Beans With Pork And Spanish Chorizo
    Chickpea and Green Bean Stew with Pork and Spanish Chorizo
  • Potato Leek Soup With Bacon in Slow Cooker.
    Slow Cooker Potato Leek Soup
Thank you note for the readers.

📖 Recipe

Potato Stew With Chicken in a serving bowl square image1200

Hearty Potato Stew Recipe With Chicken

This easy one-pot potato and chicken stew is a delicious recipe to make any day of the week and perfect for the entire family. The leftovers are great.
4.91 from 10 votes
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Course: Meat and Poultry
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 6 servings
Calories: 436kcal
Author: Gabriela
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Ingredients

  • 2-3 tablespoons vegetable oil like extra virgin olive oil or vegetable oil
  • 1 pound meat decide what you are going to use- could be pork loin, OR beef chuck, OR chicken breast/or thighs
  • 1 medium white onion diced
  • 1 ¼ cups water or chicken/beef or vegetable stock
  • 2 pounds potatoes peeled and cubed
  • 2 tablespoons tomato paste or 1 cup tomato sauce (reduce the water/stock)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons fresh chopped parsley or dill or 1 teaspoon dried parsley or dill

Instructions

  • Prepare the Meat: Opt for boneless meat, such as pork loin, beef chuck, chicken thighs, or breasts. Cut into chunks.
  • Brown the Meat: In a Dutch oven or large pot, heat some oil over medium heat. Sear meat chunks until browned on all sides.
  • Sauté the Onion: Dice one medium onion. Add to the pot with the meat, cooking until translucent. Stir occasionally to prevent burning.
  • Simmer: Season with salt and pepper. Add about ¼ cup of warm water or stock, just enough to nearly cover the meat. Cover the pot and simmer for about 10 minutes.
  • Prepare and Cook the Potatoes: Clean, peel, and cube potatoes into one-inch pieces.
  • Add potatoes to the pot with a cup of warm water or additional stock. Cook until tender, about 15-20 minutes.
  • Add Final Touches: Mix in 2 tablespoons of tomato paste. Season with salt, pepper, and garlic powder, stirring gently.
  • Finish in the Oven: Transfer the pot to an oven preheated to 350°F (175°C) for 10 minutes. This step helps to concentrate the flavors.
  • Be careful not to overcook; the stew should remain saucy.
  • Garnish and Serve: Sprinkle with fresh parsley or chopped dill before serving.
  • Note: Ensure your Dutch oven or pot is oven-safe before transferring it to the oven. If not, transfer the stew into an oven-safe dish for the final baking step.

Notes

  • Versatility: Feel free to swap in your preferred meat or go vegetarian. This stew is forgiving and adaptable.
  • Herbs: Fresh herbs add a bright touch, but dried ones work well too. Adjust to your taste.
  • Storage: Keeps well in the refrigerator for up to 4 days. Reheat as needed and enjoy.

Nutrition

Serving: 1g | Calories: 436kcal | Carbohydrates: 31g | Protein: 26g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 84mg | Sodium: 701mg | Potassium: 1060mg | Fiber: 4g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 34mg | Calcium: 44mg | Iron: 3mg
Tried this Recipe? Pin it Today!Mention @thebossykitchen or tag #thebossykitchen!

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Reader Interactions

Comments

  1. Gigi says

    February 06, 2024 at 4:54 pm

    5 stars
    This is one of my favorite dishes. It is so easy to make and so filling and comforting!

    Reply
    • Gabriela says

      February 07, 2024 at 10:55 am

      Thank you, Gigi! I am happy you liked the recipe!

      Reply
4.91 from 10 votes (9 ratings without comment)

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