How long does chicken stew last in the refrigerator?

Chicken stew can be safely stored in the refrigerator for 3 to 4 days. To keep it fresh, let the stew cool to room temperature before placing it in an airtight container. When reheating, make sure it reaches an internal temperature of 165°F (74°C) to kill any bacteria. If you don’t plan to eat it within this timeframe, freezing is a better option.

Can I freeze chicken stew, and how should I do it?

Yes, chicken stew freezes well. Choose flour as the thickening agent instead of cornstarch for a better texture after thawing. Divide the stew into individual portions in freezer-safe containers or bags to speed up thawing. Label each container with the date, and use within 3 months for best quality. Thaw in the refrigerator overnight and reheat thoroughly before serving.

What vegetables work best in chicken stew?

Classic vegetables for chicken stew include carrots, potatoes, celery, and onions. These add flavor, texture, and nutrients. You can also add peas, green beans, or mushrooms depending on your taste. Adding root vegetables like parsnips or turnips can provide an earthy flavor and extra heartiness.

Is chicken stew healthy for meal prep?

Chicken stew is a nutritious and balanced meal option for meal prep. It typically contains lean protein from the chicken, fiber and vitamins from the vegetables, and slow-digesting carbohydrates if potatoes or root vegetables are included. It’s low in calories and can be adjusted to reduce sodium by controlling added salt and broth types.

How can I make chicken stew thicker without cornstarch?

To thicken chicken stew without cornstarch, use all-purpose flour, which creates a smooth, rich texture when cooked properly. Another method is to mash some of the cooked potatoes or vegetables into the stew, naturally thickening the broth. Simmering the stew uncovered for a while also helps reduce excess liquid and intensify flavors.

Chicken Stew Recipes With Fresh Ingredients For Comfort

Ingredients

– 1 ½ pounds boneless skinless chicken thighs diced into 1-inch pieces

– 2 tablespoons olive oil divided

– 2 carrots diced

– 1 small onion chopped

– 2 ribs celery diced

– 5 tablespoons flour divided

– ½ teaspoon dried rosemary

– ½ teaspoon dried thyme leaves

– ¼ teaspoon ground sage

– Salt and black pepper to taste

– 1 ½ cups diced potatoes peeled if using russets or baking potatoes

– 1 ½ cups diced sweet potatoes peeled

– ½ red bell pepper finely diced

– ¼ cup white wine

– 4 cups chicken broth or stock

– 1 cup green beans cut into 1-inch pieces or frozen peas thawed

– ½ cup heavy whipping cream

Cook Mode Prevent your screen from going dark

Instructions

1-Getting started with chicken stew is all about prepping your ingredients to make the process smooth and fun. Begin by chopping everything up so cooking feels like a breeze. For a variation, try our easy chicken stir-fry if you’re in the mood for something quicker.

2-Heat 2 tablespoons of olive oil in a large pot over medium heat. Toss in the diced onions, carrots, and celery, and let them cook until they’re soft and smell amazing, about 5-7 minutes. This step builds a strong base for all the flavors to come together.

3-Add the minced garlic and dried thyme, stirring for 1 minute to wake up those aromas. Then, mix in the chicken thighs and brown them on all sides for about 5 minutes this locks in the juices. If you want more ideas, check out our slow cooker chicken and dumplings recipe for a hands-off twist.

4-Pour in 4 cups of chicken broth and add the potatoes, sweet potatoes, and red bell pepper. Bring it to a boil, then lower the heat and simmer for 30-40 minutes until everything is tender. Stir in the green beans or peas and cream at the end for a creamy finish.

5-Season with salt and pepper, and adjust as needed. Let it simmer a bit longer if you want it thicker mashing some potatoes helps too. Once it’s ready, dish it up hot for a meal that hits the spot.

Notes

🥄 Use skinless chicken thighs for tenderness and flavor.
🌿 Fresh herbs can be substituted for dried herbs for a brighter taste.
🥔 Peeling potatoes helps create a smoother texture in the stew, but you can leave skins on for added fiber.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stewing
Cuisine: American
Diet: Gluten-Free (if using gluten-free flour)

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: 350 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 85 mg