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Meet your new go-to comfort food: a single serving Chicken Stew that’s as hearty as it is easy to make. Packed with succulent chicken, wholesome veggies, and a rich, flavorful broth, this one-pot wonder will satiate your cravings without leaving you with a mountain of leftovers. Best part? It cooks up in just 30 minutes.

Whether you’re keeping it simple or aiming for a restaurant-quality presentation, this Chicken Stew pairs wonderfully with a variety of side dish recipes. Try it with crusty French bread, perfect for sopping up the savory stew flavors. Add a fresh, light element with a chopped salad, offering a crisp contrast to the hearty stew. And for a comforting base, fluffy rice complements the rich, deep flavors of the stew, making each bite satisfyingly complete.

Why You’ll Love This Chicken Stew Recipe

  • Quick: Cooks in just 30 minutes.
  • One-Pot: Minimal clean-up, maximum flavor.
  • Hearty: It’s like a complete meal in one bowl.
  • Customizable: Feel free to swap in your favorite veggies.
  • Scalable: The recipe doubles beautifully if you’ve got more mouths to feed.

RELATED: Cooking For One – Tips To Eat Healthy and Save Money

Ingredients

the ingredients in chicken stew on a wooden cutting board: chicken, broth, vegetables, olive oil, and seasonings.

If you have any ingredients leftover from this small batch Chicken Stew recipe, check out our Leftover Ingredients Recipe Finder.

  • Olive oil: Extra virgin olive oil is my go-to for this Chicken Stew recipe. It’s the purest form, full of flavor and nutrients. However, if you prefer a milder taste, a light olive oil will do just fine.
  • Chicken: Chicken thighs pack a flavor punch, especially when seared. Alternatives include chicken breast or pre-cooked rotisserie chicken. For the latter, you can skip the initial cooking step, speeding up the process. Consider using leftover chicken in Chicken Cacciatore or Chicken Tikka Masala.
  • Vegetables: This recipe calls for onions, garlic, a celery stalk, a carrot, and 2-3 baby red potatoes. Substitutions? A medium-sized Yukon gold potato works, just cube it to 1-inch pieces. Other veggie add-ins like peas or mushrooms are also welcome. These same vegetables can be found in Beef Stew and Creamy Vegetable Soup.
  • Chicken broth: Low-sodium chicken broth lets you manage the salt level. Taste the stew after cooking to see if more salt is needed. Standard broth works, but you might want to cut back on added salt. We use chicken broth in many of our single serving and small batch recipes like Broccoli Casserole, Chicken Paprika, and Split Pea Soup.
  • Seasonings: The recipe uses Italian seasoning, which is a mix of basil, oregano, thyme, and rosemary. No Italian seasoning? Pick one or two of these herbs to use individually. Kosher salt and pepper are, of course, the basics.
  • Flour: A tablespoon of all-purpose flour helps thicken the stew. If you prefer, cornstarch can be used but halve the quantity. Mix it with cold water and add it five minutes before the stew is ready. Instant potatoes are another thickening alternative.

This section provides a quick rundown of the ingredients used in this Chicken Stew recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

Recipe Variations

You’ve got options when it comes to tailoring this chicken stew to your liking. Whether you’re looking for a creamier broth, a vegetarian version, or one that aligns with dietary restrictions, here’s how you can modify the recipe:

  • Switch Up the Protein: If you’re not a fan of chicken thighs, go ahead and swap in a boneless, skinless chicken breast. Good news—it won’t affect your cooking time!
  • Creamy Chicken Stew: Want a silkier broth? Stir in 1 to 2 tablespoons of heavy cream or coconut cream about 5 minutes before the stew is done cooking. Your broth will transform into a luxurious, creamy delight.
  • Low-Carb Chicken Stew: If you’re counting carbs, simply omit the carrots and potatoes. Sub in low-carb veggies like zucchini, cauliflower, cabbage, or green beans. Your stew will still be hearty, but with fewer carbs.
  • Vegetarian Version: If you’re leaning towards a plant-based option, replace the chicken with tofu or 1/2 cup of rinsed and drained canned beans. Don’t forget to use vegetable broth in place of chicken broth.
  • Paleo-Friendly: On a paleo diet? No worries, just skip the flour. Your stew will be slightly less thick but just as flavorful.
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How To Make Chicken Stew

These step-by-step photos and instructions help you visualize how to make a single serving of Chicken Stew. See the recipe below for ingredient amounts and full recipe instructions.

  1. In a 2-quart saucepan over medium-high heat, heat the olive oil for 30 seconds. Sprinkle the sliced chicken breast with 1/4 teaspoon of kosher salt (or 1/8 teaspoon of regular salt) and 1/8 teaspoon of pepper and add to the pot. Brown the chicken on all sides, about 6 minutes total. Remove chicken from the pot and place on a plate.
one chicken thigh seasoned with salt and pepper in a small saucepan.
  1. If no oil is left in the pot, add an additional 1/2 tablespoon of oil. Add the chopped onions, celery, carrots, garlic, and 1/8 teaspoon of salt. Cook, stirring occasionally until the vegetables have softened, about 5 minutes. Add the flour to the vegetables and cook, stirring frequently for 2 minutes.
chopped celery, onions, carrots, and garlic in a small saucepan.
  1. Pour in the chicken broth and add in the chicken, quartered potatoes, and Italian seasoning. Bring to a boil, then reduce the heat to low and simmer for 20 minutes covered, stirring occasionally until the potatoes and carrots are tender.
broth, vegetables, and chicken in a small pot.
  1. Pour the stew into a bowl, taste and season with additional salt if needed. Garnish with chopped parsley if desired.
an overhead picture of chicken stew on a silver tray next to a gold and brown napkin.

Expert Tips

  • Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your chicken stew turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
  • Sear the Chicken: Start by giving your chicken a good sear. This locks in flavor and makes your stew richer.
  • Veggie Sizing Matters: When it comes to stews, size does matter. Cut your carrots and potatoes into larger, chunky pieces. For instance, quarter the baby potatoes and aim for carrot slices that are about 1/4-inch thick.
  • Choose the Right Pot: For optimal results, I recommend using a 2-quart saucepan for this single serving recipe. The size of your pot can affect cooking time and consistency, so it’s worth getting it right.

Slow Cooker Chicken Stew Instructions

To whip up chicken stew in your slow cooker, follow these steps:

  1. Prepare your veggies by mincing the garlic and chopping the onions, celery, carrot, and potatoes into bite-sized, 1/2-inch pieces. Place them in your slow cooker.
  2. Next, season your chicken with a sprinkle of 1/4 teaspoon kosher salt and a dash of 1/8 teaspoon black pepper. Lay the seasoned chicken atop the veggies in the cooker.
  3. Add 3/4 cup of chicken broth and sprinkle in your Italian seasoning.
  4. Cover the slow cooker and set it to cook for 6 hours on the LOW setting or 3 hours if you prefer the HIGH setting.
  5. When you’re down to the last 30 minutes of cooking, go ahead and shred the chicken using two forks. Want a thicker stew? Combine 1/2 tablespoon of cornstarch with 1 tablespoon of cold water, stirring until smooth. Mix this cornstarch slurry into your stew and switch the slow cooker to HIGH for an additional 30 minutes to thicken the broth.

For this recipe, a 1.5-quart slow cooker works best.

Frequently Asked Questions

What’s the best way to store leftover chicken stew?

Keep any leftover chicken stew in an airtight container and store it in the fridge. It will stay good for up to 4 days.

Can I freeze chicken stew?

Definitely, chicken stew holds up well in the freezer. For optimal results, opt for flour as your thickening agent over cornstarch. The reason? Stews with cornstarch tend to separate when thawed. Use an airtight container and you can freeze it for up to 4 months.

Can I double this chicken stew recipe?

Of course! Doubling this single serving recipe is no problem at all. Simply double your ingredient quantities and be sure to use a larger cooking pot.

a blue bowl filled with chicken stew with a spoonful of chicken resting on the side of the bowl.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this chicken stew or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Chicken Stew For One

5 from 7 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 1 serving
This easy, one-pot chicken stew is filled with tender chicken and vegetables. It feels like a big warm hug if you need one and cooks in just 30 minutes!

Ingredients 
 

  • ½ tablespoon olive oil
  • 1 (4-ounce) boneless skinless chicken thigh (or use boneless, skinless chicken breast), sliced into 1/2-inch strips
  • ¼ teaspoon, plus 1/8 teaspoon kosher salt
  • teaspoon ground black pepper
  • ½ cup chopped onions
  • 1 medium celery stalk -chopped
  • 1 medium carrot -peeled and sliced
  • 1 clove garlic -minced
  • 1 tablespoon all-purpose flour
  • 1 cup low sodium chicken broth
  • 2-3 small baby red potatoes -scrubbed and quartered, about 2/3-cup.
  • ¼ teaspoon Italian seasoning
  • Optional: fresh chopped parsley
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Instructions 

  • In a 2-quart saucepan over medium-high heat, heat the olive oil for 30 seconds. Sprinkle the sliced chicken breast with 1/4 teaspoon of salt and pepper and add to the pot. Brown the chicken on all sides, about 6 minutes total. Remove chicken from the pot and place on a plate.
  • If no oil is left in the pot, add an additional ½ tablespoon of oil. Add the chopped onions, celery, carrots, garlic, and ⅛ teaspoon of salt. Cook, stirring occasionally until the vegetables have softened, about 5 minutes. Add the flour to the vegetables and cook, stirring frequently for 2 minutes.
  • Pour in the chicken broth and add in the chicken, quartered potatoes, and Italian seasoning. Bring to a boil, then reduce the heat to low and simmer for 20 minutes covered, stirring occasionally until the potatoes and carrots are tender.
  • Pour the stew into a bowl, taste and season with additional salt if needed. Garnish with chopped parsley if desired.

Notes

  • Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Chicken Stew turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
  • Sear the Chicken: Start by giving your chicken a good sear. This locks in flavor and makes your stew richer.
  • Veggie Sizing Matters: When it comes to stews, size does matter. Cut your carrots and potatoes into larger, chunky pieces. For instance, quarter the baby potatoes and aim for carrot slices that are about 1/4-inch thick.
  • Choose the Right Pot: For optimal results, I recommend using a 2-quart saucepan for this single serving recipe. The size of your pot can affect cooking time and consistency, so it’s worth getting it right. For more details on dish selection, check out the FAQ section on our website.

Nutrition

Serving: 1serving, Calories: 368kcal, Carbohydrates: 34g, Protein: 29g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 1mg, Sodium: 386mg, Potassium: 642mg, Fiber: 4g, Sugar: 7g, Vitamin A: 10372IU, Vitamin C: 12mg, Calcium: 71mg, Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




9 Comments

  1. Cindy says:

    This is a awesome recipe for using up leftovers or those little collection of frozen chicken and veggies in the freezer. That’s what I did and boy was it a sumptuous meal!
    I also got my new 5 inch dish in the mail today. Honestly I was surprised at the 5 inch size only because I’ve been using the smallest baking dishes on hand and still had too much food for just me. I believe this dish and I are going to become good friends. Thank you Joanie for creating a cooking site for single meal cooks.

    1. Joanie Zisk says:

      I’m so happy you enjoyed the stew, Cindy – thank you!

  2. Sue says:

    Excellent recipe – I used chicken breast instead of thigh & added a few mushrooms & a handful of peas. Will be making thus many more times!

  3. Cecilia Bowers says:

    So glad I made the soup today. It was so easy to make and taste delicious. Definitely making it again.

  4. Lisa says:

    I made this and it was sooo easy and delicious!! I will definitely be making this again. I used turkey instead of chicken and I added white beans.

  5. Doris Cearley says:

    This dish was so tasteful. Such an easy and quick meal. Made enough for four meals for me. Would make a great dish for someone not feeling well or for an elderly shut-in. I definitely will be making this dish again.

  6. Cathie Johnson says:

    Once again, another delicious meal!! Thank you much for all you do, it is nice to have recipes tailored for one person….
    Cathie

  7. Sarah says:

    This is a very easy and flexible stew! I didn’t have celery but used green beans. I also added some additional seasoning. It’s nice the recipe leaves space to adapt to individual taste.

  8. J. Hegyi says:

    Great recipe.