Chicken stew is one of those comfort foods that’s perfect for batch cooking. There’s nothing better than making a big pot on Sunday and enjoying it throughout the week. But how long can you safely keep that delicious homemade chicken stew before it goes bad? Whether you’ve stored it in the fridge or decided to freeze it for later knowing the proper storage timeframes is essential for both safety and taste.
I’ve researched this topic thoroughly and am sharing everything you need to know about storing your homemade chicken stew safely
Quick Answer: Shelf Life of Homemade Chicken Stew
Before diving into all the details, here’s what you need to know at a glance:
- Refrigerator storage: 3-4 days
- Freezer storage:
- For best quality: 4-6 months (StillTasty)
- Safe but quality may decline: 2-3 months (Chef’s Resource)
- Room temperature limit: No more than 2 hours
Factors That Affect Your Chicken Stew’s Shelf Life
Several things can impact how long your stew stays fresh and safe to eat:
1. Initial Ingredient Freshness
The freshness of your ingredients when you first make the stew plays a huge role in how long it’ll last. If you’re using chicken that’s already close to its expiration date, your stew won’t last as long in storage. Always start with the freshest ingredients possible!
2. Proper Cooking Temperature
Safety begins during the cooking process. You’ve gotta make sure your chicken reaches an internal temperature of 165°F (74°C) to kill harmful bacteria. Those veggies should be thoroughly cooked too.
3. Cooling Process
This is super important! You need to cool your stew quickly before refrigerating or freezing. Letting it sit at room temperature for more than two hours can create the perfect environment for bacteria to multiply.
4. Storage Container Choice
Using airtight containers or freezer bags prevents contamination and freezer burn. The container should be appropriate for your storage method.
Refrigerator Storage: Keeping It Fresh
If you’re planning to eat your chicken stew within a few days, refrigeration is your best bet. Here’s how to maximize its fridge life:
Cooling It Down Properly
First things first – you need to cool that stew down fast! Transfer it to shallow containers so heat can escape more quickly. You can even place the container in an ice bath to speed up the process. The goal is to get your stew below 40°F (4°C) within two hours of cooking.
Choosing the Right Container
Airtight containers are a must. Glass or plastic food storage containers with secure lids work great. This prevents cross-contamination with other foods in your fridge.
Setting the Right Fridge Temperature
Make sure your refrigerator stays at 40°F (4°C) or below. Many people don’t realize their fridge isn’t cold enough, which can lead to food spoiling faster. A refrigerator thermometer is a worthy investment!
Freezer Storage: Long-Term Preservation
When you want to keep your chicken stew for longer periods, freezing is the way to go. Here’s how to do it right:
Smart Portioning
I always recommend portioning your stew into individual or family-sized servings before freezing. This way, you can thaw exactly what you need without having to defrost the entire batch.
Proper Packaging
Use freezer-safe bags or containers specifically designed for freezing. With bags, squeeze out as much air as possible to prevent freezer burn. For containers, leave a little headspace (about half an inch) to allow for expansion during freezing.
Clear Labeling
Don’t skip this step! Label your frozen stew with the date it was made. Trust me, in three months, you won’t remember when you made it. A simple piece of masking tape and a marker works perfectly.
Safe Thawing Methods
The safest way to thaw frozen chicken stew is in the refrigerator overnight. In a pinch, you can use the microwave, but you’ll need to cook it immediately after thawing. Avoid thawing at room temperature, as this can allow bacteria to multiply.
How to Tell if Your Chicken Stew Has Gone Bad
Even with proper storage, stew doesn’t last forever. Here are the warning signs that indicate your stew has spoiled:
1. Off Odor
Your nose knows! If your stew smells sour or just “off,” that’s a clear sign it’s spoiled. When in doubt, throw it out.
2. Slimy Texture
If the surface feels slimy or sticky, it’s time to say goodbye to that stew.
3. Visible Mold
Any sign of mold growth means the entire container should be discarded immediately. No exceptions!
4. Unusual Color
A change in color, like a dull or discolored appearance, can signal spoilage.
Reheating Stored Chicken Stew Safely
When it’s time to enjoy your stored stew, make sure you reheat it properly:
- Stovetop: This is my preferred method. Heat the stew thoroughly until it reaches an internal temperature of 165°F (74°C).
- Microwave: Stir frequently to ensure even heating throughout.
- Slow cooker: Not recommended for reheating, only for cooking.
Frequently Asked Questions About Storing Chicken Stew
Can I refreeze chicken stew that has been thawed?
It’s generally not recommended. Each thaw-freeze cycle degrades quality and can increase bacterial growth. If you thawed it in the refrigerator and it hasn’t been there for more than 1-2 days, you might get away with refreezing, but the quality will suffer.
Does adding potatoes or other vegetables affect storage time?
The veggies themselves don’t significantly impact safety within the recommended storage times. However, some vegetables (especially potatoes) can get mushy after freezing and thawing, affecting the texture but not safety.
Is it safe to eat chicken stew that’s been in the fridge for 5 days?
While it might be safe, it’s best to err on the side of caution. The recommended refrigerator storage time is 3-4 days. After this, the risk of bacterial growth increases significantly. Always check for signs of spoilage before consuming.
How can I speed up the cooling process for my stew?
Besides using shallow containers and an ice bath, dividing the stew into smaller portions will help it cool faster. You can also stir occasionally to release heat.
What are the symptoms of food poisoning from spoiled chicken stew?
Symptoms can include nausea, vomiting, diarrhea, stomach cramps, and fever. These typically appear within hours to days after eating contaminated food. If you experience these symptoms after eating stew that may have been stored too long, seek medical attention.
Can I add more broth to my stew after it’s been refrigerated or frozen?
Yes! This is actually a great way to revive stew that’s gotten a bit thick after storage. Just make sure to bring the stew back up to a safe temperature (165°F/74°C) after adding the broth.
Tips for Maximizing Your Chicken Stew’s Shelf Life
- Cook thoroughly – Ensure all ingredients reach safe temperatures during initial cooking.
- Cool quickly – Use shallow containers and ice baths to speed cooling.
- Store promptly – Refrigerate within 2 hours of cooking.
- Use quality containers – Invest in good airtight storage containers.
- Portion before freezing – Freeze in meal-sized portions for convenience.
- Label everything – Date your containers so you know when they were made.
- Monitor temperatures – Keep your fridge below 40°F and freezer at 0°F.
Final Thoughts
Homemade chicken stew is a wonderful comfort food that can provide multiple meals with proper storage. Remember that refrigerated stew should be eaten within 3-4 days, while frozen stew maintains best quality for about 4-6 months according to StillTasty (though Chef’s Resource suggests 2-3 months for optimal quality).
When in doubt about the safety of your stored stew, remember this golden rule: When in doubt, throw it out! No meal is worth risking foodborne illness.
Happy cooking and storing!
Is it OK to put raw chicken in a slow cooker?
While it is safe to put raw chicken in a slow cooker, for the best results I would recommend browning the chicken before adding it to the stew.
How to Cook Chicken Stew in Crockpot
- Brown the chicken. Begin by searing the chicken until golden brown on all sides. This helps to tenderize the chicken and enhance its savory flavor.
- Add the flour and herbs. Toss the browned chicken in flour and then add the thyme and rosemary.
- Add the veggies and broth. Toss in the onion, potatoes, carrots, and salt, and cover with chicken broth.
- Cover and cook. Cover the crock pot with a lid and cook for 7-8 hours on low or 3-4 hours on high.
- Add the milk and peas. Once the stew is cooked, pour in the milk, add the green peas, and cook on high for a final 10-15 minutes.
- Adjust seasoning. Taste the stew and adjust the seasoning of salt and pepper as needed.
The stew can be served immediately or saved for later. I honestly think this stew tastes better the longer it sits as the flavors deepen so it’s a great make-ahead meal and makes wonderful leftovers too.
Make it Gluten-Free: Swap the all-purpose flour for equal parts 1-to-1 gluten-free flour.
Make it Dairy-Free: Swap the dairy milk for soy milk or almond milk.
Think stew is unhealthy? Think again! Made complete of whole foods, this hearty chicken stew is a balanced meal complete with complex carbohydrates, fiber, protein, and healthy fats.