Have Questions or Comments?
Leave us some feedback and we'll reply back!

    Your Name (required)

    Your Email (required)

    Phone Number)

    In Reference to

    Your Message


    1 1/2 lbs. chicken thighs, boneless, skinless, cut into 2-inch chunks
    1 Tbsp. canola oil
    3 medium carrots, sliced diagonally into 1/2-inch pieces
    1 medium sweet onion, cut into 12 wedges
    6 garlic cloves, chopped
    5 cups chicken stock, divided
    2 Tbsp. all-purpose flour
    12 oz. baby white potatoes, quartered
    Salt and freshly ground black pepper


    This hearty one-pot chicken stew practically cooks itself! It’s made all in
    one-pot with tender chunks of chicken and savory veggies. Best served
    with Crusty Bread!
    Season the chicken with salt and pepper, to taste.
    Heat oil in a pot over high heat. Add chicken and cook, stirring
    occasionally, until brown on all sides, about 6 minutes total.
    Transfer to a plate.
    Add carrots and onions to the pot and cook, stirring often, until
    onions begin to soften, about 4-5 minutes. Add garlic and cook
    for about 30 seconds, stirring nonstop. Add ½ cup chicken stock
    while stirring and scraping to loosen browned bits from the
    bottom of the pot.
    In a small bowl, whisk together our and ½ cup broth; add to the
    pot. Stir in chicken and remaining 4 cups of chicken broth.
    Season with salt and pepper, to taste. Bring to a boil, reduce heat
    to medium-low and simmer 25 minutes, partially covered.
    Add potatoes and cook uncovered until potatoes are soft, about
    18-20 minutes.