I love chicken stew. Here in the south, at least chicken stew I’ve had all my life, chicken stew is usually just chicken in a milk based broth with seasonings. And, is eaten with hot sauce and saltine crackers. I started to make that (and I will sometime, and will share it when I do!), but I decided I wanted some vegetables – so I came up with something a little different.
I started with shredded chicken. I realize I sound like a broken record, but I will say it again, for anyone that may have missed it – if you ever need shredded chicken, and you own an instant pot, use your instant pot – and cook your chicken (you can even do it from frozen, if you forgot to thaw it out), with some chicken stock – and then shred it with a hand held mixer. You can get more details here.
While my chicken was cooking, I prepped my vegetables. I used 7 potatoes, 4 carrots and 1 onion. I also added a can of whole kernel corn.
I love my Le Creuset and I use it several times a week. Tonight was no exception. It is, truly, one of my favorite things in my kitchen. I had wanted one for quite a while, but never could justify dropping that much money on one – but, I was given the opportunity to get one as my 20 year anniversary gift from the place I work. I didn’t know I would love it as much as I to – but, I digress… that that to say, I cooked the chicken stew in my Le Creuset. I have 6 3/4 oval Dutch oven, in Cerise.
I added the olive oil, onions and carrots and cooked until they started to soften.
I then added in the seasonings (when I can, I like to add seasonings, like thyme, before adding the liquids – I feel like it opens up the flavor more, if you do). and I just stirred it all through.
I then added in 1 cup of the chicken stock and made sure to pull up any of the brown bits from the bottom of the pot. Once that was done, I added in the potatoes, the corn, the chicken (including the stock from the instant pot), the remaining stock and the milk and brought the stew up to a boil. Then, reduced the heat, covered the pot and let it simmer for 45 minutes.
A couple tips:
- Since the chicken is precooked, you can eat the stew as soon as your vegetables are soft, but the longer you let it simmer, the more the flavors will meld.
- I didn’t have whole milk, but wanted a creamy soup – so I used some skim milk and some heavy cream. Feel free to adjust which milk to your taste. If I would have had whole milk, I would have just used all whole for the 5 cups the recipe calls for.
- If you prefer a less ‘creamy’ stew (or just want to make it a little healthier), just adjust the broth to milk ratio, to your liking – but, we definitely prefer the chicken stew with more milk, than broth.
- If you like a thicker stew, you can certainly add a slurry at the end to thicken.
- Try it with some hot sauce – that’s how we like it! And, some saltine crackers if you have them – unfortunately, we didn’t tonight.
Chicken and Vegetable Stew
3 large chicken breasts, shredded (with stock from cooking)
4 carrots, chopped
6-8 potatoes, diced
1 onion, diced
1 can whole kernel corn, drained
3 cups chicken stock (one cup comes from cooking the chicken breasts – if you cook in instant pot, like I do)
5 cups milk
1 1/2 tsp salt
1 tsp parsley flakes
1 tsp poultry seasoning
1/2 tsp thyme
1 tsp olive oil
- Cook chicken and shred
- Prep vegetables
- In large pot or dutch oven, add olive oil, onions and carrots and cook for 4-5 minutes
- Add in seasonings and stir through
- Add in chicken stock, pulling up any brown bits from the bottom of the pot
- Add the potatoes, then the chicken (including stock from cooking)
- Finally add in milk – and bring to a boil
- Reduce heat, cover and simmer for 45 minutes (or until vegetables are tender)