Cozy Chicken Stew

Warm up with this tasty one-pot dinner! This is the perfect recipe for a group dinner because you can toss it all in a pot and let it simmer until you’re ready to serve. Hearty and filling, you won’t even need a side dish.

For 5-6 Servings You’ll Need:

1 Onion

4 Large Carrots

2 Cups Spinach

2 Cups Sliced Mushrooms

6-8 Skinless Chicken Thighs

32 Oz Chicken Broth

2 Teaspoons Dried Parsley

2 Teaspoons Garlic Powder

1 Teaspoon Salt

1 Teaspoon Ground Pepper

1 Teaspoon Paprika

1 Teaspoon Dried Bay Leaves 

4 Tablespoons Flour

½ Cup Milk

First, dice onions finely and slice carrots into rounds. Heat a couple teaspoons of oil in the bottom of your pot over medium heat. Once hot, add onion and stir. When the onions begin to soften, add all the chicken thighs- we used thighs with the bone in, but boneless works too! At this point, let the chicken brown up a bit, about 5 minutes each side. 

Once the chicken thighs are slightly browned add carrot rounds and stir with chicken and onion - there should be a nice liquid forming at this point. Stir in parsley, garlic powder, salt, pepper, paprika and bay leaves. Cover and stir periodically while carrots soften - about 8 minutes. 

Finally, stir mushrooms and spinach. Once all the veggies are evenly incorporated, add the carton of chicken broth and bring to a boil. While the stew heats, mix flour and in about ¼ cup of water to create a thick paste. When the stew reaches a boil, add flour paste and lower heat to low. Stir in milk and simmer. We used skim milk, but any dairy milk will do. 

Let the stew simmer and thicken. The stew can simmer as long as you’d like! The longer the better, so that meat can fall apart! 

When serving, we added a little sprinkle of hot sauce to add a kick, but that’s optional! Leftovers will keep in the fridge for a week or in the freezer for months!