A hearty and comforting one pot meal, this creamy Fast Pot Chicken Stew is made with chicken thighs, carrots, garlic, green beans, and spices like rosemary, thyme and sage.

Why I Love This Recipe

A thick savory stew is the proper meal to cozy up with through the cold winter months.

This Fast Pot Chicken Stew is reassuring, hearty, and satisfying by itself or when paired with a crusty slice of bread. It’s creamy, filled with flavor, and loaded with a number of dried herbs like thyme, rosemary, sage, and parsley. 

Made with chicken thighs for protein, tons of veggies like carrots, celery, green beans and potatoes, and heavy cream for creaminess and a lift to its satiety factor, this stew is a meal the entire family will love.

I really like making this stew within the Fast Pot since it saves time and energy. Set it, and forget it! It tastes as in the event you’ve been simmering all of it day long, when it really only took you lower than an hour from start to complete.

For those who don’t have an Fast Pot, you possibly can easily make this within the slow cooker or on the stove top. Nonetheless you make it, you’ll have a one pot meal that’s warm, cozy, nourishing, and delicious. 

Ingredients You’ll Need

Notes on Ingredients

boneless, skinless chicken thighs: I like using chicken thighs since they’re more flavorful than breasts, but you should use either. You may also make it vegetarian or vegan by substituting the chicken with a plant-based protein like chickpeas or lentils and swapping the chicken broth with vegetable broth.

butter: fragrant flavor enhancer used to coat the veggies for sautéing.

yellow onion: adds fragrant flavor. 

celery: a part of the fragrant foundation for the broth. 

carrots: adds a subtle sweetness and enhances the flavour of the broth.

garlic: packs in the flavour. 

white wine: deglazes the pan which maximizes the general flavor of the stew. 

baby potatoes: potatoes are a very good source of fiber, potassium, vitamin C and B6. Be happy to substitute for other potato varieties as needed. 

dried rosemary: adds a piney, peppery flavor. 

dried thyme: provides a subtle minty, sweet, and earthy flavor.

dried sage: provides a full, earthy flavor that’s barely lemony and minty.  

dried parsley: adds a fresh, daring flavor.

bay leaf: adds one other layer of flavor to go with the dried herbs.

salt and pepper: essential flavor enhancers.

chicken broth: can substitute for vegetable broth but the flavour is likely to be different. 

frozen cut green beans: green beans are a wonderful source of vitamins A, C, and K, in addition to folate and calcium. I like using frozen green beans here for added convenience. 

heavy cream: for creaminess and contributes to the wealthy flavor. 

cornstarch: used to thicken the stew. You’ll be able to swap with flour or arrowroot starch if needed

Equipment You’ll Need (affiliate links – in the event you make a purchase order I receive a small commission)

Fast Pot

Methods to Make Fast Pot Chicken Stew

1. Sear chicken thighs. Heat olive oil on high Sauté setting and once hot, add chicken thighs and sear until browned, about 3-4 minutes on all sides.
2. Sauté aromatics. Set Fast Pot to normal Sauté and melt butter. Once melted, add onions, celery and carrots and cook until onions are translucent, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute, then add wine to deglaze the pan, scraping the underside as needed. 
3. Add ingredients. Turn Sauté off and add chicken back into the pan followed by the potatoes, rosemary, thyme, sage, parsley, bay leaf, salt, pepper, and chicken broth. Stir ingredients together.
4. Cook. Secure cover onto Fast Pot (make sure that set to sealing) and set to Pressure Cook for 10 minutes. Allow for natural pressure release for 10 minutes before using quick release.
5. Shred chicken. Remove chicken from the pot to shred then add it back in. 
6. Add heavy cream and green beans. Stir in heavy cream and green beans. Remove bay leaf.
7. Make cornstarch slurry and add to pot. Whisk cornstarch and three tablespoons water in a small bowl until combined. Add cornstarch slurry to pot, stir to include, and set to Sauté until soup begins to thicken, about 3-5 minutes. Serve hot! 

Expert Suggestions

1. Remember to cut the potatoes sufficiently small (think bite-sized pieces) in order that they cook throughout to fork tender.
2. Allow heavy cream to come to room temperature before adding to soup to stop curdling.
3. Green beans will be swapped for any frozen vegetable of your selection. Corn, bell peppers, peas, broccoli or cauliflower would all work well.
4. For those who’re making within the slow cooker:

• • Add all ingredients (except olive oil, butter, green beans, heavy cream, and cornstarch) to slow cooker and cook until chicken reaches an internal temperature of 165 degrees F and potatoes are tender, about 3-4 hours on high and 7-8 hours on low.

1. • Stir in green beans, heavy cream, and cornstarch slurry to assist thicken.

Recipe FAQs

Is stew higher within the slow cooker or pressure cooker?

Each definitely work and can taste delicious, so it depends upon your preference, which appliance you could have, and the way much time you could have. Pressure cookers are great in a pinch whereas slow cookers run all day. A slow cooker is great for hands off cooking, while a pressure cooker involves just a few more steps that require your attention. When it comes to overall taste, some people feel that flavor is healthier retained in a pressure cooker, but again that is subjective. 

How do you make a stew thicker?

The important thing to achieving a thick, creamy stew is making a cornstarch slurry. I typically mix 3 tablespoons of cornstarch with 3 tablespoons water and stir until combined. With the Fast Pot set to Sauté, add the slurry and let the stew come to a simmer, allowing it to thicken, stirring occasionally, about 3-5 minutes. 

Can other vegetables be added to the stew?

Why not!? I like to recommend sticking to frozen veggies here because they require no prep and are super quick so as to add in at the top. Corn, bell peppers, peas, broccoli or cauliflower would all work well.

Can you place raw chicken within the Fast Pot?

Yes, you possibly can put raw chicken within the Fast Pot. The cooking time for chicken varies depending on the dimensions of the breasts/thighs but 8-10 minutes on high should do the trick. Chicken should reach an internal temperature of 165 degrees before you eat it, and in the event you’re unsure that it’s cooked through, test with a cooking thermometer.

Storage and Preparation 

Fast Pot Chicken Stew leftovers will be stored in an airtight container within the refrigerator for as much as 3-4 days. To reheat on the stovetop, use a small saucepan and warmth over medium-low until reaches desired temperature. To reheat within the microwave, use a microwave-safe bowl and reheat for 1-3 minutes, depending on the microwave. 

Leftovers can be stored in an airtight container within the freezer for as much as 3 months. Let defrost within the refrigerator overnight before reheating.

Recipes That Pair Well

Air Fryer Garlic Bread

Beet Salad with Feta

Air Fryer Cauliflower

Holiday Shaved Brussels Sprout Salad with Pomegranate

Air Fryer Zucchini Chips

For more fast pot inspiration, take a look at my other recipes below!

Fast Pot 15 Bean Soup

Fast Pot Sweet and Sour Chicken

Easy Fast Pot Vegetarian Chili 

Fast Pot Butternut Squash Risotto

Fast Pot Guiness Beef Stew

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Description

A hearty and comforting meal, this creamy Fast Pot Chicken Stew is made with chicken thighs, carrots, garlic, green beans, and spices like rosemary, thyme and sage.

• 2 tablespoons olive oil
• 1.5–1.75 lbs boneless, skinless chicken thighs
• 2 tablespoons butter
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2–3 celery stalks, diced (about 1 cup)
• 2 carrots, diced (about 1 cup)
• 4 cloves garlic, minced
• 1/4 cup white wine
• 1.5 lbs baby potatoes, cut into bite-sized pieces
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 teaspoon dried parsley
• 1 bay leaf
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 4 cups chicken broth
• 1 1/2 cups frozen cut green beans
• 1/2 cup heavy cream
• 3 tablespoons cornstarch

1. Set Fast Pot to high Sauté and add olive oil. Once oil is hot, add chicken thighs and sear until browned, about 3-4 minutes on all sides (chicken needs to be easy to flip once browned). Remove chicken from pot and put aside.
2. Set Fast Pot to normal Sauté. Add butter and once melted, add onions, celery and carrots and cook until onions are translucent, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Add wine to deglaze the pan (scrape the underside of the pan using a spatula or mixing spoon).
4. Turn Sauté off / hit Cancel. Add chicken back into the pan followed by the potatoes, rosemary, thyme, sage, parsley, bay leaf, salt, pepper, and chicken broth. Stir ingredients together.
5. Secure cover onto Fast Pot (make sure that set to sealing) and set to Pressure Cook for 10 minutes. Allow for natural pressure release for 10 minutes before using quick release.
6. Remove chicken from pot and shred before adding back to pot.
7. Stir in heavy cream and green beans. Remove bay leaf.
8. In a small bowl, whisk together cornstarch and three tablespoons water until combined. Add cornstarch slurry to pot, stir to include, and set to Sauté until soup begins to thicken, about 3-5 minutes (soup will proceed to thicken because it cools).
9. Serve hot and with additional salt and / or pepper, to taste.

Notes

1. For those who don’t have or like green beans, use a use frozen vegetable of your selection. Corn, bell peppers, peas, broccoli or cauliflower would all work well.
2. For those who don’t need to use wine, add a little bit little bit of broth to deglaze the pot before adding the remainder.
3. Allow the heavy cream to return to room temperature before adding it in to stop curdling.
4. Be sure that to chop the potatoes sufficiently small (think bite-sized pieces) in order that they cook to fork-tender.

To make chicken stew within the slow cooker:

1. Add all ingredients (except olive oil, butter, green beans, heavy cream, and cornstarch) to slow cooker and cook until chicken reaches an internal temperature of 165 degrees F and potatoes are tender, about 3-4 hours on high and 7-8 hours on low.
2. Stir in green beans, heavy cream, and cornstarch slurry to assist thicken.

• Prep Time: 5 minutes
• Cook Time: 50 minutes
• Category: Stew
• Method: Fast Pot
• Cuisine: American

Keywords: fast pot chicken stew, chicken stew in fast pot