Creamy Homemade Chicken Stew Recipes
QUICK & CREAMY CHICKEN STEW RECIPE
Make our Quick & Creamy Chicken Stew Recipe for a delicious dinnertime dish! This Healthy Living chicken stew recipe goes great with a crisp green salad.
Provided by My Food and Family
Categories Cooked Chicken Recipes
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g
ONE-PAN CREAMY CHICKEN STEW
Feed your family this One-Pan Creamy Chicken Stew at dinner this evening. Shredded cheddar teams up with cream cheese spread to give this One-Pan Creamy Chicken Stew recipe its amazing flavor and smooth texture.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
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.
Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 3 g, Protein 18 g
CREAMY CHICKEN STEW
My family spends hours outdoors...no matter what time of year. When we come in, we like nothing more than sitting down to warm biscuits topped with this steaming stew.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
CREAMY HOMEMADE CHICKEN STEW
The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h15m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 65.2 g, Cholesterol 106.5 mg, Fat 14.3 g, Fiber 8.5 g, Protein 43.5 g, SaturatedFat 4.5 g, Sodium 834.5 mg, Sugar 18.4 g
CREAMY CHICKEN STEW
A very flavorful creamy chicken stew that takes you back to the good ole days. Wonderful Sunday after-church food. Serve over hot cooked rice and sprinkle with parsley and paprika for color.
Provided by ALRAYNA
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h55m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 17 g, Cholesterol 150.6 mg, Fat 25.9 g, Fiber 2 g, Protein 34.1 g, SaturatedFat 12.1 g, Sodium 1236.8 mg, Sugar 5.1 g
KICKIN' CREAMY CHICKEN STEW IN A SLOW COOKER
For this recipe I use frozen chicken tenders or chicken breasts (yes, frozen) in my slow cooker. This is a good recipe to substitute beans, veggies, etc. and make it the way you want. This will make 10 "healthy" servings (thats 1/2 a chicken breast) so judge your servings on your families appitite.
Provided by Annacia
Categories Stew
Time 4h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place frozen chicken breasts or tenders in bottom of slow cooker.
- Add remaining ingredients except cream cheese.
- Cook on high for 4-5 hours (less if chicken isn't frozen).
- At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew.
- You can leave all the liquid if you want a soup.
- Add cream cheese, cook on warm setting for 30 minutes, then stir.
- This can be served over rice or wrapped in flour tortillas.
- One healthy serving is 1/2 a breast or 2 large chicken tenders.
CREAMY CHICKEN STEW
Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
- Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
- Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
- When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Nutrition Facts : Calories 400 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium
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- In a large skillet or small Dutch oven, brown the chicken bites in the butter, until bites are just turning golden brown. Drain off fat and juices.
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- Clean and peel the vegetables because with these we will start cooking this recipe. Finely chop both the onion and the leek. Cut the kapia pepper into strips and then cut it into small pieces. The mushrooms, after we have cleaned them a little by cutting their tails but without peeling them, cut them into not very thin slices.
- In a saute pan, heat the sunflower oil, in which we fry the chopped onion, over medium heat. After a minute add the chopped leek over the onion. Fry everything for about three minutes, stirring, after which we can put the chopped kapia pepper in the saute pan. Simmer over medium heat for three minutes, then season with a tablespoon of sweet pepper paste.
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From myrecipes.com
Servings 5Calories 192 per servingTotal Time 38 mins
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; sauté 2 minutes. Add garlic; cook 15 seconds.
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CREAMY CHICKEN STEW - EMILY BITES
From emilybites.com
5/5 (3)Total Time 1 hr 10 minsCategory SoupCalories 258 per serving
- Drizzle the oil into a 5 QT Dutch oven or large soup pot and bring to medium heat. Add the carrots, celery, onions and garlic and stir to coat in the oil. Cook, stirring occasionally, for 5-7 minutes until the onions are softened.
- Add the broth, chicken breasts, potatoes, bouillon, poultry seasoning, oregano, rosemary, thyme, and the bay leaf to the pot. Stir together and make sure the chicken is covered by broth. Bring the pot to a boil and then reduce the heat to low to simmer. Partially cover the pot with the lid on a bit offset/crooked so that there’s about a 1” opening on the side. Simmer for 25 minutes.
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