Looking for more penny pinched recipes? Here you go!
Note from Laurie ~ I was looking over Shannon’s recipe and it looked so good that I decided to pop it in Mrs. Potts today. (It’s 10 degrees outside, so definitely the kind of day for some chicken stew!) To make it in the crockpot, I put the potatoes in Mrs. Potts along with 2 cups of chicken broth (I boiled 2 cups water and added in 1 cube chicken bouillon) and set on high for one hour. Next I’ll mash the potatoes up, add in the remaining ingredients except the butter, and let it simmer all day (I’ll add the butter in a few minutes before serving.) This looks so good ~ I’ll let you know if we like it tonight!
UPDATE from Laurie – IT WAS SO GOOD! I added the potatoes and 2 cups chicken broth to my slow cooker and cooked on high for an hour until they were pretty soft. (My slow cooker cooks FAST, so you may need to cook them a little longer if yours doesn’t.) Then I mashed the potatoes, added everything else in except the margarine/butter (decided to skip those completely) and the chicken was even frozen. I let it cook for 5 hours on low. Shredded chicken and mixed everything back in. It was one of my husband’s favorites! (It makes a LOT – my crockpot was actually overflowing so I only added a total of about 4.5 cups of broth – including the 2 cups I used for the potatoes initially.)
This is the perfect recipe for those cold winter days. I’m betting you have everything you need in your pantry for this recipe, which makes it just the perfect recipe.
I craved my Grandmama’s Chicken Stew when I was pregnant with my 16-year-old and never got it (since we lived in Alaska away from family.) It never dawned on me that I can actually make it myself! 🙂 When I found this recipe about a year ago I messed it up a few times, however this final recipe is just delicious. And it tastes just like any restaurant (and my Grandmama’s) Chicken Stew.
- 2 lbs boneless, skinless chicken breasts, cooked
- 2 large onions
- 7 cups of water
- 6 medium potatoes
- 3 tablespoons of butter
- 3 tablespoons sugar
- 2 cans of corn (or 1 bag of frozen corn)
- 2 14 oz cans of diced tomatoes or (1) 28 oz can
- 5 tsp of salt
- 3 small chicken boullion cubes
- Place the water in an 8 quart stockpot.
- Add potatoes and onions cook on high for 30 minutes.
- Reduce heat to low.
- Take 1 cup of cooked potatoes out and mash that cup potatoes using a fork.
- Return mashed potatoes to stock pot (this will thicken your soup.)
- Add corn, diced tomatoes, salt, pepper, bouillon cubes, sugar and cooked chicken (I cook my chicken in my crock pot for 3-4 hours on low, then shred)
- Cook on low at least an hour.
- Add butter 45 minutes before serving.
- Freeze leftovers. Yum!
If you’d like to make the recipe using a whole chicken instead of boneless skinless chicken breast, check out the original recipe at Southern Plate.
Here are the best sales I see to watch for this week (as of 1/7/15):
- Earth Fare $5 Rotisserie Chicken every Friday
- Kroger Boneless Skinless Frozen Chicken Breasts 18-26 oz $4.99 after Mega Sale
- Perdue Boneless Skinless Chicken Breast Buy One Get One Free at Kroger (Midsouth Region)
- Publix Boneless Skinless Chicken Breast on sale $2.49/lb. after BOGO sale
- Publix Russet Potatoes 5 lb. bag $2.99
- Kroger Organic Russet Potatoes 3 lb. bag on sale $1.99
- Del Monte Canned Vegetables BOGO at Publix
- Meijer Canned Vegetables $.79