Best Sundown Chicken Stew Recipes

OLD-FASHIONED CHICKEN STEW

Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Steps:

Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

CHICKEN STEW

Chicken Stew image

Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups cubed peeled potatoes
1 cup chopped onion
1 cup sliced celery
1 cup thinly sliced carrots
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 can (6 ounces) no-salt-added tomato paste
1/4 cup cold water
3 tablespoons cornstarch
Shredded Parmesan cheese, optional

Steps:

In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. , Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 280mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

SUNDOWN CHICKEN STEW

Sundown Chicken Stew image

I found this recipe in Healthy Meals In Minutes. I have not tried this recipe, but I'm posting it for a request on the request boards.

Provided by internetnut

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

28 ounces Italian-style tomatoes, undrained
13 3/4 ounces reduced-sodium chicken broth
6 chicken breast halves, skinless, cut into 3/4-inch cubes (4oz each)
3 medium russet potatoes, peeled and cut into 1/2-inch cubes (3 cups)
2 large yellow onions, chopped (2 1/2 cups)
1 cup chopped celery
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1/2 teaspoon fresh ground black pepper
10 ounces frozen lima beans
fresh parsley or marjoram, sprigs (to garnish)

Steps:

In a 5-quart dutch oven, combine tomatoes and broth and bring to a boil over high heat.
Add the chicken, potatoes, onions, celery, chopped marjoram, and pepper and return to a boil. Reduce heat to low; cover and simmer for 10 minutes.
Add lima beans and return to a boil. Cover, reduce heat to low, and simmer until vegetables are fork tender, about 10 minutes.
Ladle stew into serving bowls. Garnish with parsley or marjoram sprigs. Serve immediately.
Prepare In Advance: Place the cooked stew in a bowl, cover with plastic wrap, and refrigerate for up to a day. To reheat, place in a dutch oven and simmer over medium-low heat until heated through.