Chicken Stew With Savory Recipes

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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

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

SAVORY CHICKEN STEW AND DUMPLINGS (COOKING FOR 2)



Savory Chicken Stew and Dumplings (Cooking for 2) image

♥ Bisquick Heart Smart® recipe! Savor a homemade chicken dinner that's "weeknight quick" to make.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 3

Number Of Ingredients 11

1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 3/4 cups reduced-sodium vegetable broth (from 32-oz box)
1 1/2 cups frozen mixed vegetables
1 cup cut-up cooked chicken breast
1 cup Bisquick Heart Smart® mix
2 tablespoons chopped green onions (2 medium)
1/8 teaspoon onion powder
1/3 cup fat-free (skim) milk

Steps:

  • In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
  • In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
  • Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 40 mg, Fiber 2 g, Protein 20 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 9 g, TransFat 0 g

SAVORY CHICKEN STEW



Savory Chicken Stew image

My mom used to make this in the fall and winter when we were in high school, and it was one of the recipes I was sure to take with me when I moved out on my own.

Provided by Greeny4444

Categories     Stew

Time 35m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 11

1 cup onion, chopped
1 garlic clove, finely chopped
1 tablespoon oil
3 cups chicken, cooked and shredded
1 (1 1/4 ounce) package taco seasoning mix
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can kidney beans, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1/2 teaspoon cornstarch

Steps:

  • Cook the onion and the garlic in the oil in a large saucepan over medium-high heat, until tender.
  • Add remaining ingredients, except for chicken broth and cornstarch.
  • Blend the cornstarch into the chicken broth; add to the saucepan.
  • Bring to a boil.
  • Reduce heat and simmer for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 257.8, Fat 5.4, SaturatedFat 0.8, Sodium 1496.6, Carbohydrate 46.7, Fiber 9.7, Sugar 13.9, Protein 10.8

CHICKEN STEW WITH SAVORY



Chicken Stew with Savory image

Categories     Soup/Stew     Chicken     Potato     Poultry     Sauté     Stew     Fall     Summer     Winter     Simmer     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1/2 lb fatty salt pork, salt rinsed off if necessary and pork cut into 1/2-inch cubes
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon unsalted butter
1 lb onions, cut into 1/2-inch pieces
2 medium carrots (1/2 lb), cut into 1/2-inch cubes
1 tablespoon finely chopped fresh summer savory or 1 teaspoon dried savory, crumbled
1 tablespoon all-purpose flour
6 cups water
2 lb boiling potatoes

Steps:

  • Cook pork in a wide 6- to 7-quart heavy pot over moderate heat, stirring, until golden and fat is rendered, about 8 minutes. Transfer pork with a slotted spoon to paper towels and pour off all but about 2 tablespoons fat from pot.
  • Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Brown chicken in fat in pot over moderately high heat in 2 batches, skin sides down first and turning over once, about 6 minutes per batch. Transfer chicken to 2 plates, breast pieces on one and the rest on the other.
  • Add butter to fat in pot, then cook onions, carrots, and savory over moderately low heat, stirring, until vegetables are softened. Add flour and cook, stirring, 1 minute. Add water in a stream, whisking, then add remaining teaspoon salt and 1/2 teaspoon pepper and bring to a boil over high heat. Return chicken, except breast pieces, and salt pork to pot, then reduce heat and simmer, partially covered, stirring occasionally, 20 minutes.
  • Peel potatoes and cut into 3/4-inch cubes. Add potatoes and breast pieces to pot, then simmer, partially covered, until chicken is cooked through and potatoes are tender, about 15 minutes.

CAMPBELL'S KITCHEN SAVORY CHICKEN STEW



Campbell's Kitchen Savory Chicken Stew image

Chicken, broccoli, carrots and potatoes simmer together in a creamy sauce in this satisfying, easy skillet supper.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut into 1" pieces
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken & Broccoli Soup
½ cup milk
⅛ teaspoon ground black pepper
4 small red potatoes, cut into quarters
2 medium carrots, sliced
1 cup broccoli flowerets

Steps:

  • Heat oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.
  • Add soup, milk, pepper, potatoes, carrots and broccoli. Heat to a boil. Cover and cook over low heat 15 minutes, stirring occasionally. Return chicken to pan. Cover.
  • Cook 5 minutes or until done.

Nutrition Facts : Calories 324 calories, Carbohydrate 36.7 g, Cholesterol 67 mg, Fat 7 g, Fiber 4.2 g, Protein 28.4 g, SaturatedFat 1.7 g, Sodium 103.2 mg, Sugar 4.8 g

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