Speedy Chicken Stew Recipes

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.

SIMPLE CHICKEN STEW

Steps:

• In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.

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.

SPEEDY CHICKEN STEW

Steps:

• Mix all ingredients except bagel chips in Dutch oven.
• Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender. Top each serving with bagel chips.

HEARTY CHICKEN STEW

Steps:

• Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
• Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.

QUICK CHICKEN STEW

Steps:

• Dice chicken breast and make sure it is cooked all the way through. (My dices are a lil on the chunky side).
• In a frying pan lightly sautee garlic, carrots and parsnips until tender.
• Add peppers and cook for a few minutes (I cook them for about 4)
• Add cooked chicken.
• Shake in salt and pepper and the basil.
• Add soup and stir well.
• Add water. Stir thoroughly.
• Simmer for about 10 minutes.
• Serve with buns or on top of diced or mashed potatoes!

QUICK CHICKEN STEW

Steps:

• Heat 1 tbsp oil in skillet over high heat until hot.
• Dice chicken and add to skillet, stirring quickly 3 to 4 minutes or until white.
• Remove to a plate.
• Add remaining 1 tbsp oil to skillet and heat.
• Stir in onion, celery, carrots and mushrooms.
• Cook over medium heat, stirring, until vegetables are crisp-tender, about 5 minutes.
• Mix in tomatoes with their liquid, white wine, garlic, rosemary, salt and pepper.
• Heat to boiling.
• Dissolve flour in cold water and stir into stew.
• Heat to boiling.
• Add potatoes and green beans.
• Reduce heat to med-low and simmer 5 minutes.
• Mix in chicken and simmer 3 minutes longer.

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!