Creamy Beef Stew Recipes Recipe For Chicken

CREAMY HOMEMADE CHICKEN STEW

Steps:

• In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.

CREAMY CHICKEN STEW

Steps:

• Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
• Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
• Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.

CREAMY CHICKEN AND BEEF

Steps:

• In a large skillet, partially cook bacon over medium heat. Drain on paper towels. Place beef in a greased 3-qt. slow cooker. Fold chicken pieces in half and wrap a bacon strip around each; place over the beef. , Combine the flour, soup and sour cream until blended; spread over chicken. Cover and cook on low until chicken is tender, 8-9 hours. Serve over noodles.

OLD-FASHIONED CHICKEN STEW

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.

QUICK & CREAMY CHICKEN STEW

Steps:

• PLACE potatoes and water in microwaveable dish; cover with lid.
• Microwave on HIGH 7 minute or until fork-tender.
• Meanwhile, heat oil in large saucepan on medium-high heat.
• Add chicken; cook 7 minute or until browned, stirring occasionally.
• ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover.
• Reduce heat to medium-low; simmer 3 minute or until chicken is cooked through and vegetables are heated through.
• STIR in sour cream; cook 1 minute or until heated through, stirring occasionally.

CREAMY CHICKEN STEW

Steps:

• Season the chicken pieces with salt and pepper.
• Heat the oil with butter in a large heavy pot over medium heat.
• Brown the chicken on all sides (about 8 minutes per side) then transfer to a large bowl.
• To the same pot add in onion, garlic, red pepper flakes (if using) and thyme; saute stirring occasionally for about 4-5 minutes.
• Add in flour and cook, stirring 1 minute.
• Whisk in broth, water and wine; bring to a boil, whisking continuously.
• Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
• Add in the whipping cream and Parmesan cheese (if using); mix to combine, then add in the browned chicken back to the pot along with any juices from the bowl, season with salt and pepper; cover and simmer until the chicken is cooked and the veggies are tender (about 25-50 minutes, or longer).

CREAMY CHICKEN STEW

Steps:

• In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
• Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
• Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
• Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
• Stir in the cream and season with more salt to taste.
• Serve warm.
• Enjoy!

QUICK & CREAMY CHICKEN STEW RECIPE

Steps:

• Microwave potatoes and water in covered microwaveable dish on HIGH 7 min. or until potatoes are tender.
• Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
• Add potatoes, soup, dressing and frozen vegetables to chicken in saucepan; stir. Bring to boil; cover. Simmer on medium-low heat 3 min. or until chicken is done and vegetables are heated through.
• Stir in sour cream; cook 1 min. or until heated through, stirring occasionally.

ONE-PAN CREAMY CHICKEN STEW

Steps:

• Melt butter in Dutch oven or small stockpot on medium heat. Add vegetables; cook 8 to 10 min. or until mushrooms are tender and golden brown, stirring frequently.
• Add chicken, thyme and pepper; cook 8 to 10 min. or until chicken is done, stirring frequently. Add cornstarch; cook and stir 2 min. Stir in chicken broth; bring just to boil. Cook 1 to 2 min or until thickened, stirring constantly. Remove from heat.
• Add shredded cheese and cream cheese spread; stir until melted.