Best 20 Creamy Chicken Stew Recipes

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Indulge in a Creamy Chicken Stew, a delectable dish that promises both comfort and satisfaction. This classic stew features tender chicken pieces enveloped in a creamy, flavorful sauce brimming with umami-rich mushrooms, aromatic herbs, and succulent vegetables. As you savor each spoonful, the velvety broth, infused with the essence of fresh thyme and bay leaves, tantalizes your taste buds. This hearty stew is not only a culinary delight but also a versatile recipe that adapts effortlessly to various dietary preferences. Discover the joy of creating a creamy chicken stew that caters to your unique dietary needs, whether it's a classic rendition, a gluten-free delight, or a keto-friendly extravaganza. Embark on a culinary journey as we unveil the secrets behind this timeless dish and guide you through each step of the cooking process, ensuring a creamy chicken stew that will warm your soul and tantalize your palate.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN STEW



Creamy Chicken Stew image

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

3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon each salt, pepper and paprika
2 tablespoons canola oil
2 cups cubed peeled potatoes,1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 cup each coarsely chopped green and sweet red pepper
1 cup diced celery
1 medium onion, diced
2 teaspoons dried basil
1 bay leaf
1/4 teaspoon celery salt
7 cups chicken broth, divided
1/2 cup butter
3/4 cup all-purpose flour
Warm biscuits

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



Creamy Homemade Chicken Stew image

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

1 cup lowfat evaporated milk
¼ cup all-purpose flour
1 ½ pounds chicken leg meat
¾ pound small fresh button mushrooms
2 potatoes, peeled and cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 ¼ cups frozen green peas, thawed
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried marjoram
¼ teaspoon dried rosemary
¼ cup chopped fresh parsley

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



Creamy Chicken Stew image

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

1 (2 to 3 pound) whole chicken, cut into pieces
1 ⅔ teaspoons seasoned salt
water to cover
1 cup chopped onion, divided
¼ cup chopped green bell pepper
¼ cup chopped celery
1 ½ cups chicken broth
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 cube chicken bouillon
1 ½ teaspoons white sugar
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 pinch seasoned salt
ground black pepper to taste
1 cup quartered potatoes
1 cup sliced carrot
1 cup heavy cream

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

CREAMY SPINACH-ARTICHOKE CHICKEN STEW



Creamy Spinach-Artichoke Chicken Stew image

This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.

Provided by Sarah DiGregorio

Categories     dinner, poultry, soups and stews, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
3 celery stalks, chopped
8 garlic cloves, smashed and chopped
2 cups chicken stock
3/4 cup white wine
2 to 2 1/4 pounds boneless, skinless chicken thighs
1/2 lemon, juiced (about 1 1/2 tablespoons)
1 teaspoon red-pepper flakes
1 (10-ounce) package frozen cut spinach
1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
1/2 cup cream cheese (about 4 ounces)
1/2 cup finely chopped fresh dill
4 to 6 scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping

Steps:

  • In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  • Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
  • Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  • Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
  • Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
  • Divide the stew among bowls, and top with scallions and Parmesan.

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY



One-Pot Creamy Chicken Stew Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, vegetable oil, white mushroom, medium yellow onion, garlic, unsalted butter, Yukon Gold potatoes, large carrot, celery, all purpose flour, dry white wine, chicken stock, McCormick® Poultry Seasoning, frozen peas, heavy cream

Provided by McCormick

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

2 lb boneless, skinless chicken breasts, and/or thighs, cut into 1-inch (2.54 cm) pieces
1 teaspoon kosher salt, plus more to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 cup white mushroom, stemmed and roughly chopped
1 medium yellow onion, diced into ½-inch (1.2 cm) pieces
2 cloves garlic, minced
1 tablespoon unsalted butter
2 Yukon Gold potatoes, peeled and diced into ½-inch (1.2 cm) pieces (about 2 cups)
1 large carrot, diced into ¼-inch (6 mm) pieces (about 1 cup)
2 stalks celery, diced into 1/4 in (6 mm) pieces
¼ cup all purpose flour
1 cup dry white wine
2 cups chicken stock
1 ½ tablespoons McCormick® Poultry Seasoning
½ cup frozen peas
½ cup heavy cream

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!

Nutrition Facts : Calories 747 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 49 grams, Sugar 7 grams

INSTANT POT® CREAMY CHICKEN STEW



Instant Pot® Creamy Chicken Stew image

A creamy chicken stew that is perfect for when you are craving comfort food.

Provided by My Hot Southern Mess

Time 1h25m

Yield 6

Number Of Ingredients 18

2 tablespoons salted butter
2 pounds boneless, skinless chicken thighs, or more to taste
3 medium carrots, sliced
1 medium onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
2 cups chicken broth, divided
4 cups diced potatoes
2 tablespoons gluten-free all-purpose flour
1 tablespoon Worcestershire sauce
2 large bay leaves
1 teaspoon poultry seasoning
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon dried rosemary
½ teaspoon salt
1 cup heavy cream
½ cup frozen peas

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
  • Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
  • Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
  • Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
  • Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 30.3 g, Cholesterol 157.7 mg, Fat 29.1 g, Fiber 4.7 g, Protein 30.4 g, SaturatedFat 14.4 g, Sodium 781.3 mg, Sugar 4.8 g

SLOW-COOKER CREAMY HERBED CHICKEN STEW (COOKING FOR 2)



Slow-Cooker Creamy Herbed Chicken Stew (Cooking for 2) image

Make a bold beginning. With just a little bit of morning prep, you can come home to a delicious chicken dinner for two.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 2

Number Of Ingredients 12

1 cup baby-cut carrots
1 Yukon Gold potato, cut into 1 1/2-inch pieces
1/4 cup chopped onion
1/4 cup sliced celery
1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound boneless skinless chicken thighs
3/4 cup Progresso™ chicken broth (from 32-ounce carton)
1/2 cup snap pea pods
1/4 cup whipping (heavy) cream
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
  • Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
  • Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
  • Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 90 mg, Fiber 3 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1150 mg

CROCK POT CREAMY CHICKEN STEW



Crock Pot Creamy Chicken Stew image

A creamy, delicious stew that I discovered by accident. I've been trying for a long time to be successful at this crock pot thing without luck.....until this recipe! It comes out the consistency of canned stewed but with fresh veggies and meat. This recipe made enough for 2 adult suppers and 2 adult lunches the next day.

Provided by dunebuggy8

Categories     Stew

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breasts, cut up (or 6 boneless, skinless chicken thighs)
1 (10 ounce) can Campbell's Golden Mushroom soup
1 (10 ounce) can turkey gravy (or 1 1/4 cup leftover homemade)
1 small onion, diced
5 potatoes, cut into 1 inch cubes
3 carrots, sliced
3/4 cup frozen peas

Steps:

  • Throw all ingredients in crockpot and stir. Put on low for 6 to 8 hours. Done!

Nutrition Facts : Calories 353, Fat 2.7, SaturatedFat 0.7, Cholesterol 35.6, Sodium 525.6, Carbohydrate 60, Fiber 8.8, Sugar 6.5, Protein 22.8

CREAMY CHICKEN & BROCCOLI STEW



Creamy Chicken & Broccoli Stew image

Shh! Don't tell anyone! This recipe is so simple, but you'd never know it. My husband, who normally doesn't like chicken, asks for this dish regularly. -Mary Watkins, Little Elm, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 8 servings.

Number Of Ingredients 13

8 bone-in chicken thighs, skinned (about 3 pounds)
1 cup Italian salad dressing
1/2 cup white wine or chicken broth
6 tablespoons butter, melted, divided
1 tablespoon dried minced onion
1 tablespoon garlic powder
1 tablespoon Italian seasoning
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, softened
2 cups frozen broccoli florets, thawed
2 pounds red potatoes, quartered

Steps:

  • Place chicken in a 4-qt. slow cooker. Combine the salad dressing, wine, 4 tablespoons butter, onion, garlic powder, Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl; pour over chicken., Cover and cook on low for 5 hours. Skim fat. Remove chicken from slow cooker with slotted spoon; shred chicken with 2 forks and return to slow cooker. Combine the soup, cream cheese and 2 cups of liquid from slow cooker in a small bowl until blended; add to slow cooker. Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and return to pan. Mash potatoes with the remaining butter, salt and pepper. , Serve chicken and broccoli mixture with potatoes.

Nutrition Facts : Calories 572 calories, Fat 36g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 1126mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.

SLOW COOKER CREAMY HERBED CHICKEN STEW



Slow Cooker Creamy Herbed Chicken Stew image

Make and share this Slow Cooker Creamy Herbed Chicken Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chowders

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 13

4 cups baby carrots
4 medium yukon gold potatoes, cut into 1 1/2 inch pieces
1 large onion, chopped (1 cup)
2 medium stalk celery, sliced (1 cup)
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless skinless chicken thighs
3 cups chicken broth (low sodium)
2 cups fresh sugar snap peas
1 cup whipping cream
1/2 cup all-purpose flour
1 teaspoon dried thyme

Steps:

  • In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.
  • Top with chicken; pour in the broth.
  • Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.
  • Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.
  • Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.
  • Cover and cook about 10 minutes or until thickened (don't let mixture boil).
  • Pour sauce over chicken and vegetables.

MEDITERRANEAN CHICKEN STEW WITH CREAMY POLENTA



Mediterranean Chicken Stew with Creamy Polenta image

Serve this flavorful dish on top of our Creamy Polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks
Coarse salt and ground pepper
3 teaspoons olive oil
4 garlic cloves, minced
1 can (15.5 ounces) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups)
2 tablespoons chopped pitted Kalamata olives (about 5)
1 teaspoon white-wine vinegar
1/4 cup chopped fresh parsley
Creamy Polenta for Mediterranean Chicken Stew, for serving

Steps:

  • Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
  • Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
  • Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.

Nutrition Facts : Calories 464 g, Fat 13 g, Fiber 5 g, Protein 47 g

PRESSURE COOKER CREAMY PESTO CHICKEN STEW



Pressure Cooker Creamy Pesto Chicken Stew image

I am a fan of thick stews and soups, so this dish is perfect! It's similar to a creamy broccoli soup. I replaced white rice with riced cauliflower for my low-carb-loving family. -Kim Banick, Turner, Oregon

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 jar (15 ounces) Alfredo sauce with mushrooms
1/2 cup prepared pesto
1 tablespoon canola oil
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
8 ounces whole cremini mushrooms, quartered
1 package (10 ounces) frozen broccoli spears
1 package (10 ounces) frozen riced cauliflower
Optional: Shredded Parmesan and fresh basil leaves

Steps:

  • Combine Alfredo sauce and pesto in medium-sized bowl. Set aside., Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, add chicken; season with salt and pepper. Cook and stir until lightly browned, 3-4 minutes. Add onion; cook and stir until tender, 2-3 minutes. Press cancel., Layer mushrooms, broccoli, cauliflower and reserved sauce in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure., Stir to combine. If desired, top with Parmesan and basil leaves.

Nutrition Facts : Calories 530 calories, Fat 31g fat (9g saturated fat), Cholesterol 138mg cholesterol, Sodium 1527mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 44g protein.

KICKIN' CREAMY CHICKEN STEW IN A SLOW COOKER



Kickin' Creamy Chicken Stew in a Slow Cooker image

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

5 frozen skinless chicken breasts or 20 frozen chicken tenders
1 (16 ounce) jar salsa verde
1 (18 ounce) can black beans
1 cup frozen sweet corn
1 (14 ounce) can diced tomatoes
1 teaspoon ground cumin
1 (3 ounce) package reduced-fat cream cheese

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 POLENTA FOR MEDITERRANEAN CHICKEN STEW



Creamy Polenta for Mediterranean Chicken Stew image

Serve this creamy dish with our Mediterranean Chicken Stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

4 cups water
1 1/2 teaspoons coarse salt
1/8 teaspoon ground pepper
3/4 cup yellow cornmeal
1/4 cup grated Parmesan cheese
1 tablespoon butter

Steps:

  • In a large saucepan, bring water, salt, and pepper to a boil over high heat.
  • Whisking constantly, very gradually add cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes.
  • Remove from heat; stir in Parmesan cheese and butter until smooth.

SLOW COOKER CREAMY HERBED CHICKEN STEW RECIPE - (4.6/5)



Slow Cooker Creamy Herbed Chicken Stew Recipe - (4.6/5) image

Provided by carvalhohm2

Number Of Ingredients 12

2 cups baby-cut carrots
2 Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2 cup onion, chopped
1/2 cup celery, sliced
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound chicken thighs, boneless skinless
1 1/2 cups chicken broth (32-ounce carton)
1 cup snap pea pods
1/2 cup whipping (heavy) cream
1/4 cup all-purpose flour

Steps:

  • Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables. Chop the onions and slice the celery the night before; refrigerate in plastic wrap or covered plastic containers. Wait until morning to cut potatoes to prevent their turning brown.

CREAMY CHICKEN STEW



Creamy Chicken Stew image

I most always add in fresh sauteed mushrooms when I make this, you can also add in a can of cream of mushroom soup, I have done that many times, and the wine can be reduced if desired. This is a wonderful chicken stew!

Provided by Kittencalrecipezazz

Categories     Stew

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 19

3 -4 lbs chicken pieces
seasoning salt (can use regular salt)
pepper
2 tablespoons oil (more if needed)
2 tablespoons butter
2 lbs potatoes, peeled and cut into about 1-inch cubes
2 large onions, halved then sliced
2 tablespoons minced fresh garlic
1 -2 teaspoon dried thyme (or use 1-2 tablespoons fresh thyme, chopped)
1 teaspoon crushed red pepper flakes (optional)
4 tablespoons flour
3 1/2 cups chicken broth
3/4 cup water (in place of the water just use the juice from the canned corn)
3/4 cup dry white wine (or use 1-1/2 cups wine)
2 (14 ounce) cans canned corn niblets (drain or use juice in place of water)
4 -6 large carrots, peeled and coarsley chopped
salt and pepper
1/2 cup whipping cream
1/4 cup grated parmesan cheese (optional)

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).

Nutrition Facts : Calories 774.4, Fat 39, SaturatedFat 14.1, Cholesterol 140.8, Sodium 1050.5, Carbohydrate 67.7, Fiber 8.3, Sugar 9.4, Protein 37.1

QUICK AND CREAMY CHICKEN STEW - PALEO FRIENDLY!



Quick and Creamy Chicken Stew - Paleo Friendly! image

This stew gets alot thicker than you'd imagine. Makes a ton. I used 4 chicken leg quarters because I like dark meat.

Provided by jessann

Categories     Chicken

Time 1h20m

Yield 1 Lg. pot full, 6 serving(s)

Number Of Ingredients 12

4 lbs roasting chickens
2 tablespoons coconut oil
1 large onion, chopped
4 garlic cloves, minced
2 cups chicken stock
4 medium carrots, peeled and sliced
2 large celery ribs, chopped
1 (8 ounce) container button mushrooms, sliced in half
1/2 cup coconut cream (NOT the sweet kind for pina coladas!)
2 green onions, sliced
3/4 cup frozen green pea
1 tablespoon red curry paste (optional)

Steps:

  • Cut the chicken into pieces. In a large dutch oven over medium heat, melt the coconut oil. Once melted, add the chicken peices and cook until golden brown on all sides. Remove the chicken and set aside until later.
  • Add the onions, celery and carrots to the kettle and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
  • Add the chicken back to the pot and put in the mushrooms. Add broth to just come up 1/2 way (not covering the chicken). Allow the stew to come to a simmer and then cook on low, maintaining the simmer. Cover and cook for approximately 30 minutes. Remove chicken pieces and cut off the bone in bite sized chunks.
  • Add the chicken, peas, coconut cream and green onions back to the pot and cook another 2 minutes.

CROCK POT CREAMY CHICKEN STEW RECIPE - (4.1/5)



Crock Pot Creamy Chicken Stew Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 18

2 large boneless chicken breasts, cut into bite sized pieces
2 Tablespoons butter
1 medium onion, diced small
4 small red potatoes, diced
1 cup baby carrots, chopped
3/4 cup string beans (drained if canned)(If canned add the last couple of hours, no need to cook the whole time)
1/2 cup celery, diced finely
1 (10 3/4 oz.) can cream of chicken soup
1/2 cup milk
1/2 cup half and half or cream
1 cup chicken stock or tbsp chicken bullion
1 tsp dried Thyme
1/2 cup sour cream
1 (1 oz.) packet dry ranch dressing mix
Salt/pepper to taste
1 teaspoon Parsley flakes
1 cup frozen sweet peas (optional) (add last hour of cooking)
Best served with Biscuits

Steps:

  • Melt the butter on the bottom of the crock pot. Add all of the vegetables on top and stir to coat with the butter. Salt/Pepper the diced chicken as desired and add to the crock pot. Mix together the soup, milk, sour cream, thyme and ranch dressing mix. Pour on top of the chicken. (optional - add frozen baby peas the last hour.) Cover the crock pot and cook on high for 4-5 hours or on low for 6-8. (If the chicken is cut up it should not take much longer even on low than six hours. If partially frozen when cut up, which would make it easier, turn the crock pot on high for first hour or two, then down to low. Sprinkle with parsley and serve, (preferably with biscuits!) Note: If soup seems thin, the last hour, add 2 tbsp corn starch to half a cup of chicken stock, stir, and add to the soup. Continue cooking for one hour.

SLOW-COOKER CREAMY HERBED CHICKEN STEW



Slow-Cooker Creamy Herbed Chicken Stew image

Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h35m

Yield 4

Number Of Ingredients 12

2 cups baby-cut carrots
2 Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2 cup chopped onion
1/2 cup sliced celery
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken thighs
1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup snap pea pods
1/2 cup whipping (heavy) cream
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
  • Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
  • Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
  • Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

Nutrition Facts : Calories 395, Carbohydrate 31 g, Cholesterol 105 mg, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 650 mg

CREAMY CHICKEN VEGGIE STEW



Creamy Chicken Veggie Stew image

This can be made using leftover ckn or turkey. This is a heart healthy, tummy filling meal.

Provided by Lynn Socko

Categories     Cream Soups

Time 3h30m

Number Of Ingredients 15

4 boneless skinless chicken breast
1 c celery, chopped
1/2 c onion, chopped
3 c carrots, sliced
1 clove garlic, minced
4 c potatoes, peeled, cut into bite size pcs.
8 oz frozen, whole kernel corn
8 oz frozen peas
4 c chicken stock, homemade or low sodium
2 tsp each of granulated garlic & onion
1 tsp poultry seasoning
1 tsp pepper
2 tsp mrs. dash original blend
1 tsp coarse sea salt
2 bay leaves, dried

Steps:

  • 1. Place whole ckn breasts in large pot with carrots, onion, celery, and spices. Add water till just covering ckn & veggies. Cover simmer approx. 2 hrs. Add more water during cooking time if needed.
  • 2. Discard bay leaves. Remove ckn, cut up or shred, keep warm. Add 4 c. chicken stock, peas, corn, & potatoes. Re-season if needed. Simmer covered for 20-30 min. till potatoes are tender. Add chicken back to pot. To thicken liquid, mix 2 TBL. of cornstarch with 1 c. of COLD water, mix till lumps are dissolved, pour into pot, mix till well blended.

Tips:

  • When choosing chicken, opt for free-range or organic options to ensure the best quality and flavor.
  • Use a variety of vegetables to create a stew with vibrant colors and textures. Some great options for this recipe include carrots, celery, onions, potatoes, and peas.
  • Don't be afraid to experiment with different herbs and spices to create a stew that suits your taste. Some classic options include rosemary, thyme, garlic, and parsley.
  • If you want a thicker stew, add a cornstarch or flour slurry before serving. This will help to thicken the sauce without altering the flavor.
  • Serve the stew with a side of crusty bread or rice to soak up the delicious sauce.

Conclusion:

This creamy chicken stew is a hearty, comforting, and flavorful dish that is perfect for a cold winter day. The combination of tender chicken, creamy sauce, and fresh vegetables makes this stew a surefire crowd-pleaser. With a few simple tips and tricks, you can easily create a delicious and satisfying stew that the whole family will love.

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