WW Chicken Potato Stew

Description

This WW Chicken Potato Stew is a warm, hearty, and satisfying one-pot meal made with tender chicken breast, potatoes, carrots, peas, and flavorful herbs. It’s a lighter take on classic comfort food, using lean chicken and a savory broth without heavy cream or butter. Perfect for a cozy family dinner or easy meal prep!

Ingredients

• 1½ lb (680 g) boneless, skinless chicken breast, cut into bite-size pieces
• 1 lb (450 g) potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp olive oil
• 4 cups fat-free, low-sodium chicken broth
• 1 cup diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp cornstarch
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp salt, or to taste
• 1 bay leaf
• ½ cup green peas
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Season the chicken with paprika, black pepper, and a little salt. Add the chicken and cook for 3–4 minutes until lightly browned. Remove and set aside.
3. Add the onion and carrots to the same pot. Cook for 4–5 minutes until they begin to soften.
4. Add the minced garlic and cook for about 30 seconds.
5. Stir in the tomato paste, then slowly pour in the chicken broth and diced tomatoes.
6. Add the potatoes, thyme, dried parsley, and bay leaf.
7. Return the chicken to the pot and bring the stew to a gentle boil.
8. Reduce the heat, cover, and simmer for 20–25 minutes, or until the potatoes are tender and the chicken is completely cooked.
9. Mix the cornstarch with 2 tablespoons of cold water until smooth.
10. Stir the cornstarch mixture into the stew and cook for 2–3 minutes until slightly thickened.
11. Add the green peas and simmer for another 3–5 minutes.
12. Remove the bay leaf and adjust the seasoning.
13. Garnish with fresh parsley and serve hot.

💚 WW-Friendly Tips

• Use skinless chicken breast for a lean protein option.
• Keep the olive oil measured to control added Points.
• Add extra non-starchy vegetables such as celery, mushrooms, zucchini, or green beans.
• Use fat-free, low-sodium chicken broth.
• For accurate WW Points, calculate the recipe using your current WW plan and exact ingredients, since ZeroPoint foods and Points can vary by member.

❓ Q&A

Q: Can I use chicken thighs instead of chicken breast?
A: Yes! Chicken thighs work well, but they may increase the Points depending on the amount and whether they are skinless.

Q: Can I make this stew ahead of time?
A: Absolutely! Store it in an airtight container in the refrigerator for up to 3–4 days.

Q: Can I add more vegetables?
A: Yes! Try celery, mushrooms, green beans, zucchini, or extra carrots.

Q: Is this stew freezer-friendly?
A: Yes. Freeze cooled stew in airtight containers for up to about 3 months. The potatoes may become slightly softer after thawing.

Q: How can I make the stew thicker?
A: Add the cornstarch slurry near the end of cooking and simmer for a few minutes until the broth thickens.

Q: Can I make this in a slow cooker?
A: Yes. Add the ingredients except the peas and cornstarch to the slow cooker and cook on LOW for about 5–6 hours or HIGH for 2½–3½ hours. Add peas near the end and thicken with the cornstarch slurry.