Chicken stew is the kind of meal that makes everything feel warm and calm again.
When it’s simmering on the stove, the kitchen fills with the cozy scent of turkey bacon, and herbs — and you know something comforting is coming.
This version comes together in just about an hour, but it tastes like it’s been cooking all day.
Juicy chicken thighs, smoky turkey bacon, tender potatoes, and sweet carrots all melt together in a rich sauce that feels like a hug in a bowl.
Serve it piping hot with crusty bread to soak up every bit of that savory goodness.
It’s simple, hearty, and the kind of comfort food you’ll crave all year long.
For the Chicken Stew
- Chicken Thighs – Boneless, skinless thighs stay juicy and tender even after simmering. Cut them into bite-sized pieces for faster cooking.
- Turkey Bacon – Adds a smoky, savory depth to the stew and helps build a flavorful base.
- Olive Oil – Used to sauté the turkey bacon and brown the chicken.
- Garlic and Onion – The aromatic backbone of the stew — they add warmth and richness.
- Carrots and Celery – Classic stew vegetables that bring sweetness, crunch, and balance.
- Chicken Broth – Infuses the stew with deep, complex flavor.
- Flour – Thickens the sauce, giving it that velvety, hearty texture.
- Beef Broth – Adds richness and color. You can substitute chicken broth for a lighter flavor.
- Crushed Tomatoes – Provide body and a subtle tang that balances the richness.
- Worcestershire Sauce – A small splash gives the stew umami depth and savory punch.
- Dried Thyme and Bay Leaves – The perfect herbs for layering earthy, cozy flavor.
- Baby Potatoes – They simmer in the stew and soak up all that delicious sauce.
- Mushrooms – Add a meaty texture and deepen the flavor of the broth.
- Green Beans – Stirred in at the end for freshness, color, and a tender-crisp bite.
- Salt and Pepper – Essential for balancing and enhancing every flavor in the pot.
Quick Chicken Stew (Casserole)
A cozy, rich chicken stew that tastes like it simmered all day — ready in just an hour! The secret? Juicy boneless chicken thighs, smoky turkey bacon, and hearty beef broth for deep, slow-cooked flavor.
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Servings: 5
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Ingredients
- ½ tbsp olive oil
- 150 g / 5 oz turkey bacon, chopped
- 750 g / 1½ lb boneless, skinless chicken thighs, cut into 3 cm (1¼") pieces (see Note 1)
- ½ tsp each salt and pepper
- 3 cloves garlic, minced (about 1 tbsp)
- 1 onion, sliced
- 3 carrots, peeled, halved lengthwise, and sliced 1 cm (⅓") thick
- 2 celery stalks, sliced 1 cm (⅓") thick
- 1½ cups (375 ml) red chicken broth(see Note 2)
- 4 tbsp all-purpose flour
- 3 cups (750 ml) low-sodium beef broth (or chicken broth, see Note 3)
- 400 g / 14 oz canned crushed tomatoes
- 2 tsp Worcestershire sauce
- ½ tsp each salt and pepper
- 1½ tsp dried thyme
- 2 dried bay leaves
- 350 g / 12 oz baby potatoes, halved
- 200 g / 6 oz mushrooms, halved or quartered if large
- 150 g / 5 oz green beans, trimmed and halved
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Brown the turkey bacon & chicken:
Heat olive oil in a large, heavy-based casserole pot over high heat. Add turkey bacon and cook until it starts to release its fat. Add the chicken, season with salt and pepper, and cook until golden brown. -
Add aromatics:
Stir in the garlic and onion. Cook for 1 minute, then add celery and carrot. Sauté for 2 more minutes. -
Deglaze with chicken broth:
Pour in the chicken broth and simmer rapidly for about 2 minutes, until the alcohol aroma dissipates. -
Thicken with flour:
Sprinkle in the flour and stir until fully incorporated. -
Add liquids & seasoning:
Gradually pour in half the beef broth while stirring, then add the rest. Stir in the crushed tomatoes, Worcestershire sauce, thyme, bay leaves, and remaining salt and pepper. Add the potatoes. -
Simmer:
Cover and simmer gently for 30 minutes. -
Add vegetables:
Remove the lid, add mushrooms and green beans, and simmer uncovered for another 10 minutes, allowing the sauce to thicken.
(Note: Keep the lid off during this step — this is essential for a rich, thick sauce!) -
Serve:
Ladle into bowls, sprinkle with parsley if desired, and serve with warm crusty bread.
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Chicken: Boneless thighs are best for tenderness and flavor. If using breast, add it only during the final 5 minutes of cooking to avoid drying out.
For bone-in pieces, increase simmer time and add extra water as needed. -
Beef vs. chicken broth:
Beef broth gives a deeper flavor and richer color. Chicken broth works too, but will yield a lighter stew.
- Can I use chicken breast instead of thighs?
You can — but I really recommend using boneless, skinless thighs. They stay juicy even after simmering, and the sauce clings beautifully to them. If you only have chicken breast, just add it in during the last 5 minutes so it doesn’t dry out. - What can I use instead of chicken broth?
No chicken broth? No problem! Just use extra beef broth. To boost the flavor, brown your turkey bacon and chicken well before adding the liquid — those golden bits on the bottom of the pot (called fond!) give the stew the same depth you’d get from chicken broth. - My sauce looks thin — how do I thicken it?
The easiest fix? Simmer with the lid off for 10 minutes to let the liquid reduce. You can also whisk a teaspoon of flour or cornstarch into a bit of water, then stir it in and simmer briefly until it thickens. Easy! - Can I make this ahead or freeze it?
Yes! In fact, it tastes even better the next day. Let it cool completely before refrigerating or freezing. Reheat gently on the stove — and if the sauce thickens too much, just add a splash of broth or water to loosen it. - My potatoes turned mushy — what went wrong?
Ah, classic stew dilemma! Use baby potatoes or Yukon Golds (they hold their shape better than Russets). And don’t add them too early — 30 minutes of simmering is plenty to get them perfectly tender without falling apart.
