This easy chicken and mushroom stew is a comforting, protein-packed meal that’s naturally low in carbs and rich in flavor.
Featuring tender chicken thighs, hearty vegetables, and earthy mushrooms, it provides fiber and essential nutrients in every bite.
Quick, satisfying, and versatile, it’s perfect for weeknight dinners, meal prep, or warming up on a cozy evening.
Low-Carb Chicken and Mushroom Stew
Equipment
- 1 large pot or Dutch oven (6–8 qt)
- 1 Cutting Board
- 1 Cutting Board
- 1 measuring cup
- 1 Measuring Spoon
- 1 Wooden spoon or spatula
- 1 Wooden spoon or spatula
Ingredients
- 2 Tbsp coconut oil or oil of choice
- 1 lb skinless boneless chicken thighs, cut into 1-inch pieces
- 1 large onion chopped
- 2 tsp garlic minced
- 1 ½ cups celery chopped
- 1 cup carrot chopped
- 2 cups chicken stock
- ½ cup chunky salsa or chopped tomatoes
- Few dashes hot pepper sauce optional
- 2 tsp salt
- Freshly ground black pepper to taste
- 1 bay leaf
- 1 tsp dried parsley flakes
- ½ tsp Herbes de Provence
- 3 cups mushrooms sliced
- 1 Tbsp lemon juice
- ½ cup frozen green peas
Instructions
- Prepare the Chicken Chunks: Start by trimming any excess fat from the chicken thighs and cutting them into roughly 1-inch bite-sized pieces. This size ensures they cook evenly and absorb the flavors of the stew. Set the chicken aside on a plate, and pat it lightly with a paper towel to remove any moisture, which will help in browning later.
- Sauté the Aromatics: Heat 2 tablespoons of coconut oil (or your preferred cooking oil) in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil shimmers, add the chopped onions. Stir gently and cook for 3–4 minutes until the onions are translucent and soft, but not browned. Then, add the minced garlic and sauté for another 30–60 seconds until fragrant. This forms a flavorful base for your stew.
- Brown the Chicken: Add the chicken pieces to the pot with the sautéed onions and garlic. Stir to coat the chicken evenly in the oil and aromatics.Let the chicken cook for about 5 minutes, occasionally stirring to ensure it develops a light golden color on all sides. This step locks in the juices and enhances the overall depth of flavor in the stew.
- Add Vegetables and Seasonings: Next, add the chopped celery and carrots to the pot, gently folding them into the chicken mixture. Sprinkle in 2 teaspoons of salt, a few grinds of freshly ground black pepper, 1 teaspoon of parsley flakes, and ½ teaspoon of Herbes de Provence. Add the bay leaf for a subtle earthy aroma. Stir everything thoroughly so the seasonings evenly coat the vegetables and chicken.
- Incorporate Liquids and Tomato Base: Pour in 2 cups of chicken stock and ½ cup of chunky salsa (or chopped tomatoes) into the pot. Stir well to combine, making sure the chicken and vegetables are submerged in the liquid.If desired, add a few dashes of hot pepper sauce to give the stew a gentle spicy kick. Bring the mixture to a gentle simmer over medium heat.
- Simmer the Stew: Reduce the heat to low and partially cover the pot with a lid. Allow the stew to simmer gently for about 30 minutes. During this time, the flavors will meld, and the vegetables will soften while the chicken becomes tender. Stir occasionally to prevent sticking, and adjust the heat to maintain a low, steady simmer.
- Add Mushrooms and Lemon Juice: After the initial simmer, add 3 cups of sliced mushrooms to the pot. Pour in 1 tablespoon of lemon juice to brighten the flavors. Stir gently, cover, and let the stew simmer for another 10 minutes. The mushrooms will release their earthy flavor and absorb the richness of the broth.
- Incorporate Peas and Final Simmer: Finally, add ½ cup of frozen green peas to the stew. Stir to combine, cover, and let the stew cook for an additional 5 minutes. The peas add a pop of sweetness and vibrant color, making the dish visually appealing as well as delicious.
- Taste and Adjust Seasonings: Remove the lid and taste the stew. Adjust salt, pepper, or hot sauce according to your preference. If you prefer a thicker stew, mix 1–2 teaspoons of flour with a small amount of cold water to make a slurry and stir it into the simmering stew until desired consistency is reached.
- Serve and Enjoy: Ladle the stew into bowls while hot. It can be served on its own for a low-carb meal, or over rice, pasta, or potatoes if you prefer a more hearty option. Leftovers can be refrigerated for up to 3 days or frozen for future meals. Reheat gently on the stovetop or in the microwave to enjoy the full depth of flavors.
Notes
- This stew is incredibly flexible; you can swap chicken thighs for breasts if preferred, though thighs remain juicier.
- Adjust the heat by adding more or less hot pepper sauce to suit your taste.
- The recipe works well with other vegetables like bell peppers, zucchini, or parsnips.
- For extra richness, finish with a splash of cream or coconut milk.
- Leftovers taste even better the next day as the flavors continue to meld.
Chef’s Secrets for Perfect Stew
To elevate this stew, start by properly browning the chicken before adding vegetables.
This caramelization step locks in juices and creates a deeper, more satisfying flavor.
Another tip is to use a mix of mushrooms—cremini, shiitake, or button mushrooms add layers of earthy taste.
Don’t skip the lemon juice at the end; its acidity brightens the flavors and balances the richness of the chicken.
Finally, simmer gently on low heat rather than boiling, as this keeps the chicken tender and prevents the vegetables from becoming mushy.
Serving Suggestions for Maximum Enjoyment
This stew shines on its own as a low-carb option, but it pairs beautifully with a variety of sides.
Serve over cauliflower rice or mashed potatoes for a hearty, comforting meal.
For a lighter touch, pair it with a crisp green salad or steamed greens.
Crusty bread also complements the rich broth, perfect for soaking up every bit of flavor.
Garnish with fresh parsley or a sprinkle of grated Parmesan to add a touch of color and taste.
Storage Tips for Freshness
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat gently on the stovetop or in the microwave to preserve the chicken’s tenderness.
For longer storage, this stew freezes beautifully for up to three months.
When freezing, allow it to cool completely before transferring to a freezer-safe container or bag, leaving a little headspace for expansion.
Thaw overnight in the fridge before reheating to retain the full flavor and texture of the dish.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, though it is leaner and may become slightly drier than thighs.
Cook gently and avoid overcooking to maintain tenderness.
2. Can I make this stew in advance?
Absolutely! The flavors deepen if made a day ahead. Store in the fridge and reheat gently before serving.
3. How can I make this stew thicker?
You can use a small flour or cornstarch slurry mixed with water, adding it gradually to the simmering stew until desired thickness is reached.
4. Can I use fresh peas instead of frozen?
Yes, fresh peas work perfectly. Add them toward the end of cooking to preserve their color and sweet flavor.
5. Is this stew suitable for meal prep?
Definitely! This stew stores well in the fridge and can be portioned into containers for quick, ready-to-eat meals throughout the week.
