You’ve never met an easier chicken stew recipe. Overloaded with tender chicken, crushed tomatoes, potatoes, corn, and seasonings, this flavorful stew will be on the table in 30 minutes.
This easy chicken stew recipe is a shortcut version of my family’s old-fashioned chicken stew. Even though it is made in a fraction of the time it normally takes, it still has that wonderful old-fashioned flavor of the stew we all love so much. It is truly comfort food at its finest and a staple meal often on our table.
The main difference between this recipe and the original version is that I can have this one on the table in less than half an hour, making an old-fashioned stew doable even on my busiest of days keeping us out of the drive-thru. You won’t be disappointed in the flavor and you will love the ease in how it comes together.
So, what flavors can you expect in my chicken stew? Tender chicken, chicken stock, crushed tomatoes, onion, potatoes, corn, sugar, butter, and salt and pepper. Now, when I say this is easy I mean it. The instructions are as follows… dump everything into a stockpot, bring it to a boil and then simmer for 20 minutes. That’s all there is to it.
My easy chicken stew is rich with flavor, hearty, filling, and the perfect main dish for busy families. Ready to give it a go?
- Rotisserie chicken
- Chicken broth
- Crushed can
- Hash browns
- Whole kernel corn
- Unsalted butter
How to Make Easy Chicken Stew
Are you ready for these extra complicated directions?
Place all ingredients in a large stockpot over medium-high heat.
Stir often until it comes to a boil and then reduce the heat and simmer until potatoes are tender (about 20 minutes).
Yep, that’s it! Keep scrolling for recipe notes and serving suggestions.
- Store leftover stew in an airtight container in the fridge for up to 4 days. Simply reheat in the microwave.
- You can also freeze leftovers for up to 6 months. Thaw overnight in the fridge before reheating in the microwave.
- Please note that this recipe makes 20 bowls of chicken stew. But don’t worry, you can easily halve the ingredients or freeze leftovers. It’s a great meal prep option.
- Now, this is a shortcut version of my Southern chicken stew. But if you like, you can use whole potatoes instead of hash browns. I recommend .
- You can also use any kind of leftover chicken you’ve got on hand, like cooked chicken breast or cooked skinless chicken thigh.
- If you want to add more vegetables, here are some suggestions (I’d add a cup of whichever veggies you choose): frozen peas, green beans, sweet potato, diced carrot, , or celery.
How do you serve easy chicken stew?
Can I make this into crock pot chicken stew?
Yes, if you’d prefer slow cooker chicken stew, just add all the ingredients to the crock pot and cook on high for 2 to 3 hours or low for 4 to 6 hours.
Can I make instant pot chicken stew?
Absolutely! If you want to use uncooked chicken pieces in the instant pot chicken stew, you can cook them using the saute function along with the onion for 4 to 5 minutes. Then add the remaining ingredients and cook on manual high pressure for 10 minutes, allowing a 10-minute natural release. If it needs to be thickened, make the slurry below, remove the lid, press saute, add the mixture, then simmer for about 5 minutes until it thickens.
How do you thicken chicken stew?
I don’t generally thicken this chicken stew, but if you want to, combine one tablespoon of flour with some broth to create a slurry that will work to thicken the stew. Arrowroot powder and cornstarch are gluten-free alternatives. Simmering the stew without the lid on also works to thicken the stew.
Can I add raw chicken to my stew?
Because of the relatively quick cooking time, I recommend only using cooked chicken. But it doesn’t take long to brown the chicken in a skillet before adding it to the pot.
Looking for more sensational stew recipes? I’ve got you:
- 1 rotisserie chicken skin removed, meat shredded, and set aside
- 2 48-ounce cartons chicken broth
- 1 28-ounce can crushed tomatoes
- 10 ounces frozen diced onion or one large onion
- 32 ounces frozen cubed hash browns
- 32 ounces frozen whole kernel corn
- 3 tablespoons sugar
- 2 tablespoons unsalted butter
- 2 teaspoons salt
- 3-4 teaspoons pepper
- Place all ingredients in a large stockpot over medium-high heat.1 rotisserie chicken, 2 48-ounce cartons chicken broth, 1 28-ounce can crushed tomatoes, 10 ounces frozen diced onion or one large onion, 32 ounces frozen cubed hash browns, 32 ounces frozen whole kernel corn, 3 tablespoons sugar, 2 tablespoons unsalted butter, 2 teaspoons salt, 3-4 teaspoons pepper
- Stir often until it comes to a boil and then reduce the heat and simmer until potatoes are tender (about 20 minutes).
If it be possible, as much as lieth in you, live peaceably with all men.
Romans 12:18 KJV Submitted by Mike Childers