A simple stew that only needs one pan. It tastes like it’s been cooking for hours, but it only takes 40 minutes to make!
There’s a certain magic in a big pot of chicken stew simmering away on the stove – the kind that makes your kitchen smell incredible, tastes like you’ve put in way more effort in than you actually have, and turns a regular old Tuesday night into something deeply cosy and comforting. Let’s be honest … some nights just demand a bowl of something warm, rich and hearty. Maybe it’s freezing outside. Maybe you’re just now getting home after a long day of crowded public transportation or finally getting out from behind the wheel of a car stuck in heavy rain. Now you’re craving something homemade and nourishing and you need a meal that practically cooks itself – so you can quickly get out of the kitchen and get onto that soft, comfy couch.
This one-pot wonder ticks all the boxes. Golden, juicy chicken that’s browned for extra flavour. Soft, buttery potatoes and sweet carrots soaking up all the goodness. A rich, savoury broth that’s ridiculously comforting. Minimal effort, but maximum payoff.
Homemade Chicken Stew is the kind of meal that hugs you from the inside, feeds a crowd (or just yourself, twice over), and somehow tastes even better the next day. Grab a big spoon, a hunk of crusty bread, and prepare to fall in love with the easiest, cosiest, most satisfying chicken stew of your life. Make extra as this freezes brilliantly!.
I’ve been there: I make a lot of chicken stew and then wonder how long it will stay good. Thanks to cooking in bulk to save time during the busy week, I’ve learned a lot about how to store food properly. I’m going to tell you everything you need to know today to keep your chicken stew fresh and safe to eat.
Quick Answer
For those in a hurry
- Refrigerator storage: 3-4 days
- Freezer storage: 2-3 months for best quality (still safe beyond this time)
The Science Behind Food Spoilage
Let’s talk about why food goes bad before we get into specific times. If you don’t store homemade chicken stew properly, the chicken, vegetables, and liquid make it a great place for bacteria to grow. From 40°F to 140°F (4°C to 60°C), bacteria grow very quickly. This is known as the “danger zone” in the world of food safety. “.
When we refrigerate food, we slow bacterial growth significantly. Bacteria go into hibernation when food is frozen, but they don’t die completely.
Refrigerator Storage: Making Your Chicken Stew Last
For three to four days, your homemade chicken stew will stay fresh in the fridge. Here’s how to maximize its shelf life:
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Cool it quickly: Never put hot stew directly in the fridge. It raises the internal temperature of your refrigerator, potentially compromising other foods. Instead:
- Divide large batches into smaller containers to cool faster
- Use an ice bath: Place your pot in a sink filled with ice water
- Stir occasionally to release heat
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Use proper containers: Store your stew in airtight containers. Glass containers work great as they don’t absorb odors or stains.
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Temperature matters: Ensure your refrigerator maintains a temperature below 40°F (4°C).
Pro tip: Place your stew on upper shelves rather than in the door, where temperature fluctuates more.
Freezer Storage: Extending Your Stew’s Life
If you want to keep your chicken stew longer, freezing is your best option. Properly frozen homemade chicken stew maintains best quality for 2-3 months, though it remains safe to eat beyond this timeframe.
Best Practices for Freezing:
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Cool completely before freezing to prevent ice crystal formation which can affect texture.
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Leave headspace: When filling containers, leave about 1-inch space at the top as liquids expand when frozen.
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Portion control: Freeze in meal-sized portions so you only thaw what you’ll eat.
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Label everything: Write the date and contents on your containers. Trust me, after a few weeks, all frozen foods look similar!
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Use freezer-safe containers: Not all plastic containers are created equal. Use ones specifically designed for freezing or heavy-duty freezer bags.
What About Those Potatoes?
If your chicken stew contains potatoes, note that they can change texture slightly when frozen and thawed. They might become a bit softer or grainier, but they’re still perfectly safe to eat.
Signs Your Chicken Stew Has Gone Bad
No matter how careful you are with storage, it’s important to check for spoilage before eating. Here are the warning signs:
- Off odor: Trust your nose! If it smells sour or unusual, throw it out.
- Mold: Any visible mold means the entire container should be discarded.
- Unusual texture: If the liquid has become extremely thick or slimy, that’s a bad sign.
- Taste: If it passes the smell test but tastes off, don’t continue eating it.
Remember: When in doubt, throw it out! Food poisoning isn’t worth the risk of saving a few dollars.
Reheating Your Stored Chicken Stew
When it’s time to enjoy your stored stew, proper reheating is essential for both safety and flavor:
From the refrigerator:
- Stovetop: Pour stew into a pot and heat on medium, stirring occasionally until it reaches 165°F (74°C).
- Microwave: Heat in a microwave-safe container, stirring halfway through until thoroughly hot.
From the freezer:
- Thaw first (recommended): Transfer from freezer to refrigerator 24 hours before you plan to eat it.
- Cook from frozen: If you forgot to thaw, place frozen stew in a pot with a small amount of water over low heat, stirring as it melts.
Safety reminder: Always reheat chicken stew to an internal temperature of 165°F (74°C) to kill any potential bacteria.
Extending Freshness: Advanced Tips
Want to make your chicken stew last even longer? Try these advanced strategies:
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Consider pressure canning: With proper equipment and knowledge, you can pressure can chicken stew for long-term storage at room temperature.
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Rotate your stock: Use the “first in, first out” method for frozen foods – eat the oldest batches first.
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Quality ingredients matter: Fresh ingredients at the start means longer-lasting stew in storage.
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Acid helps: Adding a touch of vinegar or lemon juice can help extend shelf life slightly due to their antimicrobial properties.
FAQs About Storing Homemade Chicken Stew
Can I refrigerate chicken stew in the pot I cooked it in?
While convenient, it’s not recommended. The pot retains heat longer, keeping the stew in the dangerous temperature zone. Transfer to shallow containers for quicker cooling.
Is it safe to refreeze thawed chicken stew?
If you thawed it in the refrigerator and it hasn’t been out for more than 2 hours at room temperature, you can refreeze it, though you might notice some quality loss.
Why did my frozen stew separate?
This is normal! The water content separates from other ingredients during freezing. Simply stir well while reheating to recombine everything.
Can I add fresh ingredients to leftover stew before freezing?
It’s not recommended to add raw ingredients to cooked stew before freezing. If you want to refresh your stew, add fresh components after thawing, during reheating.
The Bottom Line
Homemade chicken stew is a wonderful comfort food that can save you time and money when properly stored. To recap:
- Refrigerate for 3-4 days
- Freeze for 2-3 months for best quality
- Always cool properly before storing
- Label and date everything
- When reheating, bring to 165°F (74°C)
By following these guidelines, you’ll maximize the lifespan of your delicious homemade chicken stew while keeping you and your family safe from foodborne illness.
I love having homemade stew ready to go on busy nights – it’s one of my favorite kitchen hacks! With these storage tips, you can enjoy your cooking efforts for days or even months to come.
What can I serve with Chicken Stew?
This is a full meal in a bowl, so the only thing I usually serve on the side is buttered crusty bread. However, you could serve it with my Freezer Friendly Garlic Bread or 5 Minute Cheesy Garlic Bread. Other good options would be rice, cauliflower rice or mashed potatoes.
What else could I add to Chicken Stew and can I play with the flavours?
You could add a couple of tablespoons of tomato paste (concentrated puree) for a slight tang of tomato. And add bay leaves for an extra depth of herby flavour, or use parsley, rosemary, tarragon, dill or sage as well as or instead of the thyme. A sprinkling of paprika is also a nice touch. Swap one or both of the potatoes for the same amount of sweet potato.
One pan, low-cost ingredients, and just 10 minutes of hands-on time = this flavoursome, soul-warming chicken stew. A full meal in a bowl … no sides required.