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This delicious Chicken Stew Recipe is better than any restaurant and can be made in a stock pot OR slow cooker. Easy pantry ingredients too!
Looking for a good Chicken Stew recipe? This is it!
This Chicken Stew is THE perfect recipe for a cold winter day OR if you're looking for comfort food that doesn't take a lot to put together.
I'm betting you have everything you need in your pantry for this recipe, which makes it just the perfect recipe.
When I was pregnant with my daughter, I always craved my Grandmama's Chicken Stew. But since I was living in Alaska and away from family, I never got it.
It just didn't dawn on me that I could 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.
You'll want to start with a large pot – I used an 8 quart stockpot.
Add in your potatoes and onions and cook for 30 minutes. You can use regular or baby potatoes – whatever you have on hand! Once your onion and potatoes are tender, reduce the heat to low, take a cup of the potatoes out, and mash them with a fork. Return the potatoes to your pot (this will thicken your soup).
Next, add in your vegetables and your seasoned chicken (I like to cook my chicken in the crock pot for 3 -4 hours on low and then shred into bite size pieces).
Cook the chicken stew on low at least an hour, stirring occasionally. Add your butter 45 minutes before you serve. You can also freeze any leftovers from this chicken soup!
- 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.
How to Make Chicken Stew in The CrockPot:
I was looking over Shannon's recipe one day and it looked so good that I decided to pop it in Mrs. Potts. (It's was 10 degrees outside the day I made this, so definitely was the kind of day for some chicken stew!)
To make this Chicken Stew 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, 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.).
It turned out SO SO good!
Here are a few other family friendly recipes you may enjoy!
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