Best Easy Chicken Stew Recipes

EASY CROCK POT CHICKEN STEW

Steps:

• Combine all ingredients in the slow cooker and stir well.
• Cover and cook on low 6-8 hours until chicken is done and vegetables are tender.
• As you serve the stew, fish out the bay leaves and garlic cloves.

EASY OVEN-COOKED JAMAICAN BROWN STEW CHICKEN

Steps:

• Remove the skin from the chicken, joint it, cut the breasts in half and separate the legs and thighs.
• Put the chicken pieces in a large bowl along with all the marinade ingredients. Toss, then rub the mixture into the chicken. Cover tightly and chill for 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Tip the chicken and marinade into a deep ovenproof dish. Cover and bake for 40 mins, then remove the lid and stir in the sugar, stock, browning sauce and flour mixture. Bake for another 15 mins, uncovered, turning the chicken and basting it every 5 mins.
• Check the chicken is cooked through. If not, bake for 15 mins more, then check again. Taste for seasoning, then scatter with the spring onions and serve with rice and peas and slaw, if you like.

EASY CHICKEN STEW AND DUMPLINGS

Steps:

• In a 1 1/2 qt nonstick saucepan, stir together the flour, sage, thyme and pepper. Stir until mixture begins to brown, watching carefully so the flour doesn't burn.
• Whisk in the broth and onion flakes, heat to boiling over medium heat, stirring constantly; stir in the vegetables and chicken, bring to a boil.
• In a small dish, mix together the biscuit mix, chopped onion and milk until well moistened; drop by rounded teaspoonfuls onto boiling stew; reduce heat to low and simmer uncovered for 10 minutes.
• Cover and simmer an additional 10 minutes; sprinkle with dried parsley the last few minutes of cooking.

EASY CHICKEN STEW

Steps:

• Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.
• Add the cabbage and simmer for another 5 mins. If the stew looks too thin, mix the cornflour with 1 tbsp cold water and pour a couple of teaspoonfuls into the pan; let the stew bubble and thicken, then check again. If it's still too thin, add a little more of the cornflour mix and let the stew bubble and thicken some more.
• Season to taste, then spoon the stew into deep bowls. Scatter over the green spring onion slices and serve with crusty bread or warm cheese scones, if you like.

EASY CHICKEN AND BUTTERNUT SQUASH STEW

Steps:

• Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
• Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.

EASY CHICKEN BREAST STEW WITH ONIONS AND CARROTS

Steps:

• Sprinkle chicken pieces with salt, pepper and meat tenderizer and sauté in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
• Sauté onions until translucent, add carrots, garlic and half of parsley, sauté for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
• In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
• To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
• Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
• Enjoy!

EASY ASOPAO DE POLLO - CHICKEN AND RICE STEW

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
• Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes.
• Stir in cilantro and serve.

EASY CHICKEN STEW WITH APPLE

Steps:

• Heat the olive oil in a large pot over medium heat; cook the chicken in the hot oil until it has begun to brown. Add the bay leaves, salt, thyme, black pepper, caraway seeds, red onion, garlic, celery, potatoes, carrots, parsnips, apples, chicken stock, apple cider, and cider vinegar to the pot. There should be enough liquid to just cover the vegetables. If not, add more chicken stock to cover the vegetables.
• Bring the mixture to a simmer and cook, stirring occasionally, until the carrots are tender, about 30 minutes. Remove the bay leaves and garnish with the parsley to serve.

EASY CHICKEN AND BEAN STEW

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add stir-fry vegetables; cook 2 to 4 minutes, stirring frequently, until crisp-tender.
• Stir in turkey, tomatoes, tomato sauce and beans. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes, until thoroughly heated. Sprinkle with basil.

EASY LOW CARB CHICKEN AND MUSHROOM STEW

Steps:

• 1. Cut the chicken thighs into about 1-inch chunks (or whatever size you want).
• 2. Put 2 Tbsp coconut oil in large pot and add the onions. Sweat the onions for a few minutes - be careful not to brown. Add garlic.
• 3. Add chicken thighs and stir into the onion mixture. Allow to cook for about 5 minutes. Then add the rest of the vegetables except for mushrooms and peas. Season with a couple of teaspoons of salt and a few grinds of pepper.
• 4. Add chicken stock or 2 c water plus 2 teaspoons Better Than Bouillon. Stir in the salsa, herbs and hot sauce, and simmer - partly covered - for 30 minutes.
• 5. Add mushrooms and lemon juice and simmer another 10 minutes. Then add the green peas, cover and simmer another 5 minutes. Taste for seasoning, thicken the sauce with a flour/water slurry if you like (I didn't).
• 6. Serve or refrigerate and reheat later. This gives the flavours a chance to mingle. Freeze leftovers - if any.

APPLE CIDER CHICKEN STEW WITH PARSNIPS | EASY REAL FOOD

Steps:

• Preheat oven to 400 degrees. Rinse chicken pieces and dry on paper towels.
• Heat oil or butter in a large pot or Dutch oven over medium heat. When hot, add chicken pieces making sure to not crowd each other. Brown chicken (5-6 minutes) and remove to a platter.
• Drain some of the extra fat, leaving at least 1 TBSP. Add gluten free flour and stir for 1 minute. Whisk in the apple cider and broth and bring to a simmer - cook for 6-8 minutes, stirring frequently. Add in onion, parsnips, carrots and thyme; add chicken pieces back and raisins if you are using. Bring to a simmer, cover, and place in the oven for 20-25 minutes. Remove from oven (it will be hot!!) and let cool before serving.

EASY CHICKEN STEW AND DUMPLINGS

Steps:

• Place the onion in a skillet with the butter, poultry seasoning and water.
• Simmer for 10 minutes.
• In a large pot or dutch oven, put cream of chicken soup, milk, mixed vegetables, onions and chicken.
• Simmer another 10 minutes.
• Mix the bisquick with the 2/3 cup milk, for the dumplings, and spoon large spoonfuls on top of the stew.
• Simmer, covered, for an additional 10 minutes.

SUPER EASY SLOW COOKER CHICKEN STEW

Steps:

• 1. Place chicken breasts in slow cooker. Sprinkle with salt & pepper. Top with pats of butter equaling to 1/4 cup.
• 2. Add carrots, celery and onion to pot. Pour in 1 can chicken broth. Stir in 2 cans cream of chicken soup.
• 3. Slow cook on high for 4 hours or on low for 8 hours.
• 4. Remove chicken to plate. Shred chicken and add back into slow cooker along with frozen peas and corn. Slow cook another 20 minutes or until frozen peas and corn are thawed and hot.
• 5. Serve over hot biscuits, egg noodles, white rice, or mashed potatoes! Sprinkle with a bit of fresh parsley before serving!

CHICKEN & DUMPLINGS (OR EASY CHICKEN STEW - MINUS THE DUMPLI

Steps:

• Boil thighs (or small whole stewing chicken)in water & chicken stock until done (juice runs clear when you pierce them).
• Remove chicken pieces and set aside to cool.
• Add onion, celery, peas and carrots and return to the boil.
• Skin, debone and cut up chicken into bite sized pieces.
• Add chicken and mushroom soups, garlic, spices and chicken pieces to soup, whisk until thoroughly mixed and return to a boil.
• Turn down and simmer for approx 20 minutes.
• Add dumplings from Recipe #30965 (optional) and simmer for 10-15 minutes.
• Serve immediately.

EASY SUN OVEN TUNISIAN CHICKEN STEW

Steps:

• Set Sun Oven out to preheat. Arrange chicken thighs in a roasting or baking pan in a single layer and rub with the harissa. Cover and transfer to the Sun Oven. Cook until the meat is fork tender, 1 1/2 to 2 hours. Remove pan from the Sun Oven. Transfer the thighs to a cutting board and shred. Return the shredded chicken to the cooking liquid along with the beans. Season to taste with salt. Weather and time permitting, put the covered pan back in the Sun Oven until heated, about 2o minutes or gently reheat on the stove. Spoon over cooked couscous and serve with additional harissa.

EASY CROCK POT CHICKEN STEW RECIPE - (4.5/5)

Steps:

• Place frozen chicken and the frozen vegetables and mushrooms in a crockpot. Add the entire container of the cooking creme. Cook high for 4 hours or low for 6-8 hours. Before serving cut the chicken into large bite size pieces.

EASY FRENCH CHICKEN STEW

Steps:

• Pre-heat the broiler.
• Heat olive oil in small saucepot over low heat with crushed garlic cloves for 3-4 minutes. Remove from the heat and reserve.
• Split open the French bread lengthwise, brush both cut sides liberally with the garlic oil and place under the broiler to toast until golden brown. Remove and chop the bread into extra-large, bite-sized pieces.
• In a pot add onion, chicken broth and the crushed tomatoes. Bring the mixture up to a simmer.
• While the tomatoes are getting hot, chop the poached chicken into chunks. Once the tomatoes are simmering, add the chunked chicken, chopped tarragon and season with a little salt and pepper.
• Continue to simmer until the chicken is heated through.
• Divide the garlic bread chunks between 4 serving bowls, top with stew and serve.

QUICK AND EASY CHICKEN STEW

Steps:

• In a large pan or deep 12 inch skillet, melt the butter over medium high heat. Add onion and stir until onion is done.
• Add flour, salt, and pepper and stir until mixture is bubbly, then remove from heat.
• Add milk, cream, and chicken broth. Return to heat, still medium high, and stir constantly until mixture comes to a boil. Boil and stir for one minute.
• Add cooked chicken and cooked peas and carrots. Sometimes I add a little parsley for color. You can add more salt and pepper after for taste to your liking.
• *NOTE* I like to use milk and cream in this recipe as the cream gives it a more rich flavor. You can use just milk, or milk and half and half if you'd prefer.

HEART-HEALTHY EASY CHICKEN STEW RECIPE - (5/5)

Steps:

• In skillet heat oil on high. Salt and pepper chicken. Saute until golden (15 minutes). Transfer to plate. Leave 2 Tablespoons oil in skillet. Saute onion, peppers and garlic 5 minutes. Put chicken back in skillet. Stir in rest. Bring to simmer. Reduce heat to medium and cover. Continue to simmer 30 minutes. Transfer chicken to deep serving dish. Loosely cover with foil. Bring sauce to boil stirring often. (8 minutes). Salt and pepper. Serve with sauce over chicken.