One Pot Chunky Potato Chicken Stew

From time to time I like to check in with you guys to make sure I’m hitting all those recipe sweet spots and giving you the recipes you want to see. That sentence felt weird in my head as I was typing it so I can only imagine it feels weird to you as you’re reading it but whatever, we’re rolling with it and moving on.

I asked you on my Instagram stories a couple weeks back what you’re hoping to see and soups and stews and chilis were high on the list. “Give me cozy!!” You yelled at me. And so I got to work. I felt like we needed some stews.

What I love about a good stew is you can really customize it with whatever veggies you have in your fridge. Don’t have potatoes? Try for some sweet potatoes or butternut squash cubes. You know what would be kind of epic? If you don’t have chicken but have TONS of leftover turkey from Thanksgiving, what if you shred it up and sub it in this stew instead? Whoa, that just gave me a really great idea: leftover thanksgiving turkey stew. Holy smokes, I may just be hopped up on caffeine but that sounds kinda genius.

If you love soups and stews and chilis as much as me, you need to try this vegetarian pumpkin chili or this slow cooker creamy cauliflower soup or this beet and leek soup. I mean, now I can’t stop thinking about soups and I feel like it wouldn’t be right to move on without mentioning this homemade creamy dairy free tomato soup, this chicken zoodle soup, or this carrot orange ginger soup. Dude, I’ve got a bunch of soups on this site.

How to Make One Pot Chunky Potato Chicken Stew

Heat the butter in a large stockpot or Dutch oven over medium heat. Once hot, add the cubed chicken and cook until browned, about 7 minutes. Remove the chicken from the pan and set aside.

To the pan, add the potatoes, onion, carrots and celery. Sauté for 8-10 minutes until the vegetables start to soften. Add the chicken back to the pot along with the tapioca starch, salt, pepper, paprika and thyme and cook for 2 additional minutes before adding the chicken stock.

Bring the mixture to a boil, reduce the heat to a simmer and cook for 20-30 minutes. The liquid should reduce a bit and the mixture should look thicker. Add a splash of cream or coconut milk for richness if desired. Serve!

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!