Chicken Stew with Potatoes
5 from 6 votes

Easy Creamy Chicken Stew with Potatoes

Easy Creamy Chicken Stew with Potatoes Recipe is like a big ole hug from the inside out.  It's comfort food without the extra fat and calories.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 12 servings
Author Julie Menghini


  • 1 onion diced (1-1/2 cup)
  • 2 russet potatoes cubed (4 cups)
  • 1 red pepper diced
  • 8 oz mushrooms roughly chopped
  • 3 lbs chicken thighs boneless, skinless and cut into bite-sized pieces
  • 1/4 cup butter unsalted
  • 1/4 cup flour
  • 4 cups chicken stock low fat, low sodium
  • 2 tbsp thyme fresh
  • salt and pepper


  • In a large stock pot (6 qt) melt butter and add potatoes and onions.  Cook until they begin to soften (not browned).  Add chicken, mushrooms, and red peppers.  Stir to combine.
  • Add flour and stir to coat.  Pour in chicken stock, fresh thyme, salt, and pepper.  Cook until chicken is cooked through and potatoes are tender.  Not mushy!
  • Add additional salt and pepper to taste.  Serve in bowls and garnish with additional fresh thyme if desired.


Calories: 360kcal | Carbohydrates: 13g | Protein: 22g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 123mg | Sodium: 239mg | Potassium: 566mg | Fiber: 1g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 17.8mg | Calcium: 24mg | Iron: 1.7mg
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