can i use rotisserie chicken?

Yes — skip the searing step and stir in shredded rotisserie chicken during the last 10 minutes of simmering.

can i make this in the slow cooker?

Yes! Sauté the aromatics first, then combine everything (except cream and basil) in the slow cooker and cook on low for 6–7 hours or high for 3–4. Stir in the cream and basil at the end.

can i freeze the leftovers?

Yes! Let the stew cool completely, then freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge and rewarm gently on the stove, adding a splash of broth or cream as needed.

Tomato Basil Chicken Stew

Description

This Tomato Basil Chicken Stew is a rich and comforting one-pot meal made with tender chicken, hearty potatoes, mushrooms, and a creamy tomato-basil broth.

Ingredients

Scale

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
fine sea salt and freshly ground black pepper
1 medium yellow onion, diced
2 medium carrots, diced
8 ounces baby bella (cremini) mushrooms, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 pounds Yukon gold or red potatoes, diced into 1-inch cubes
1 (28-ounce) can crushed tomatoes
2 cups chicken stock
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup chopped fresh basil, plus extra for garnish
1/2 cup heavy cream
freshly-grated Parmesan, for serving (optional)

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Instructions

Sear the chicken. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then add to the pot in a single layer. Sear for 3–4 minutes per side until lightly golden. Transfer to a plate and set aside.
Sauté the vegetables. Add the onion and carrots to the pot. Cook for 5 minutes, stirring occasionally, until softened. Add mushrooms and cook another 3 minutes until lightly browned. Stir in garlic and tomato paste and cook for 1 minute, stirring constantly.
Build the broth. Add the potatoes, crushed tomatoes, 2 cups chicken stock, oregano, bay leaf, and red pepper flakes. Stir to combine, then return chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, until potatoes are tender and chicken is cooked through.
Finish with cream and basil. Stir in the fresh basil and heavy cream, and discard the bay leaf. Taste and season with additional salt and pepper as needed.
Serve. Ladle into bowls, top with extra basil and Parmesan if desired, and serve warm with crusty bread.

Notes

Recipe edit: This recipe was reworked in 2025 to make it a heartier stew by adding in potatoes, mushrooms, tomato paste, chicken stock, crushed tomatoes, and cream, while starting with raw chicken instead of pre-cooked. The original recipe, published in 2010, included beans, celery, spinach, and a lighter tomato broth.