Our Family’s Southern Chicken Stew Recipe
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Featuring tomatoes, corn, potatoes, and chicken, this flavorful and hearty southern chicken stew recipe is a firm family favorite.
I am going to start this post off by asking a favor of you all. Please make this chicken stew. It’s that good. I mean, it’s so good that it actually bothers me to think that some of you might only look at the photos, read the tutorial, and never make it. It’s so good that if I could, I would seriously arrange a time and place for all of us to meet up under a tent somewhere in the middle of the country just to serve you this chicken stew. It’s just, well folks, it’s just so good!
My mother got this recipe out of a 1974 issue of Good Housekeeping. There was a photograph of a little old lady next to the title and Mama said “She just looked like her food would be really good”. Since then, I cannot even begin to tell you how often we make it. Everyone in my family makes this and loves it. My in-laws are coming in from Georgia this weekend for the Tennessee Valley Old Time Fiddler’s Convention as they do every year and this stew is always a request for their first meal. Tonight I’m serving it with Dixie Cornbread.
Once you make this a time or two, you’ll have no more need for the recipe. It will be ingrained in your heart, your taste buds, and your stomach. If you need more reasons to give this southern chicken stew recipe a go, it refrigerates well, freezes well, and can easily feed a crowd simply by adding more potatoes. I always try to make a double batch and my family happily eats a bowl of this supreme dish whenever they need a quick meal all week long!
Recipe Ingredients
- Potatoes
- A chicken
- Crushed tomatoes
- Corn
- Onion
- Salt
- Black pepper
- Sugar
- Margarine
Helpful Kitchen Tools
Cover your whole chicken with water and cook over medium heat until it’s done. When chicken is done, remove it from the broth and set it aside to cool a bit. Reserve broth.
If you prefer to use boneless skinless chicken breast for this recipe, just add some chicken bouillon cubes to your water to make sure your chicken broth is rich enough.
Peel and dice potatoes. Also, peel and dice your onion.
Add potatoes to the broth.
Add diced onion as well. Cook these until your potatoes are tender.
Cook until potatoes are tender. Remove about a coffee cup’s worth of potatoes.
Like this.
With a fork, mash those potatoes in the cup. We are going to add this back to the stew and it will thicken it.
You can also just use a bit of instant mashed potatoes here if you want, as I’ve mentioned in a previous post. (I truly believe soup thickening is about all they are good for… except for when I make this crust out of them for our Taco casserole… but that is a recipe for another day).
Place back in the saucepot along with the .
Add the can of tomatoes.
Now, you can use any type you want here. I tend to use crushed because my husband (who I have oft mentioned was dropped on his head as a child) doesn’t like to actually bite into a piece of tomato in his stew. However, I prefer diced if I’m going with canned. Nothing though, NOTHING is better than homegrown tomatoes from my freezer if I have them!
Add corn.
I often use frozen corn if you prefer that.
Add salt…
And pepper.
Then add the sugar. I know sugar sounds a bit odd in a stew, but trust me on this.
Simmer slowly with the lid off for about forty-five minutes.
Just before serving, stir in margarine. YUM!!
Storage
As I said, this southern chicken stew recipe refrigerates and freezes well. Store leftovers in an airtight container in the fridge for up to 4 days or the freezer for up to 6 months. Thaw overnight in the fridge before reheating in the microwave.
Recipe Notes
- Serve your homemade chicken stew with saltine crackers, homemade drop biscuits, or cornbread. You could also serve it with a simple side salad, like an easy Greek salad.
- For a little kick, serve your stew with some hot sauce. Alternatively, before simmering add a teaspoon of paprika or a tablespoon of Cajun seasoning.
- Want to add more vegetables? Add in a cup of frozen peas or green beans when you add the corn. You could also add diced carrot, , or celery to your stew.
- If you’d prefer slow cooker chicken stew, follow the steps but once the potatoes, chicken, and onions are cooked in the broth, you’ll want to transfer everything to a slow cooker before adding the can of tomatoes and the remaining ingredients. Then cook on high for 4 to 6 hours.
Check out these other sensation stew recipes:
Beef Stew Recipe for Slow Cooker
Lentil Stew (Budget-Friendly & Delicious)
Ground Beef Stew (with a secret!)
Ingredients
- 1 chicken
- 2 large onions chopped
- 7 cups water
- 4 cups canned tomatoes
- 6 medium potatoes peeled and diced
- 3 tablespoons sugar
- 2 cups frozen or canned whole kernel corn
- 2 tablespoons butter
- 5 teaspoons salt
- 2 teaspoons pepper
Instructions
- Cook the chicken until done in water. Remove the chicken from the broth and discard its skin. Separate the meat from the bones and then shred the meat.1 chicken, 7 cups water
- Dip off as much fat from the broth as possible.
- Simmer potatoes in 1 cup of broth in a covered saucepan until done and do not drain. Mash potatoes slightly, keeping them lumpy.6 medium potatoes
- Add corn, onions, tomatoes, sugar, salt, and pepper to broth.2 large onions, 4 cups canned tomatoes, 3 tablespoons sugar, 2 cups frozen or canned whole kernel corn, 5 teaspoons salt, 2 teaspoons pepper
- Cover and simmer for 20 minutes.
- Add potatoes and chicken pieces and simmer slowly with the lid off for at least 45 minutes.6 medium potatoes, 1 chicken
- Right before serving, stir in the butter and let it melt. This chicken stew is best if made a day ahead and reheated to serve.2 tablespoons butter
Nutrition
I also added some sugar. Now I need to do some shopping so I can make more.
I sure took the liberty of making this recipe my own. I cut the recipe in half, dumped frozen vidalia onions, my last three potatoes, last can of corn, last can of tomatoes (plum tomato strips) and my last can of chicken, tap water, small peice of chicken buillon cube to make up for flavorless chicken, last pat of butter in the dish and some salt and pepper into my stew pot and simmered it uncovered till it was thick. Every time I stirred it , I mashed some of the tomato, potato and chicken against the side of the pot which helped to thcken it. I have to say my husband had a second helping. That means it was really good!!!! Thanks for helping me with dinner. All your recipes are great. The best part is I have enough for 2 more meals. That’s a very good thing!!!! Love you Christy!
I am so glad you and your husband enjoyed it Ruth!!!
I use Publix vegetable soup mix veggies (corn, carrots, okra, lima beans, onions, potatoes), a can of diced tomatoes, and a can of creamed corn for mine. I cannot eat enough of it.
This made for a pretty good chicken soup. I made it as directed (except I forgot the butter at the end), but it seemed rather thin for me to call it a stew I tend to think of a stew as more hearty, thick, and stick-to-your-ribs(ish), and I don’t think the lack of butter was what made the difference.
I added an extra bag of frozen carrots at the end to add some more texture to it, and served it over some egg noodles.
Thanks for the recipe. It made a ton of soup that will sit happily in my freezer for those really cold days!
We didn’t have can crushed tomatoes when we made this so we used can rotel tomatoes (2 cans) and it was like a southwest version of what you had..delicious!
Great idea Martha!!!!
Looks interesting. I’m always looking for receipes that I can Remix for my picky family. It’s cold here in Denver so chicken stew will be right on time. I might keep the stew but make a little jasmine rice and serve it like that! I’m always adding carrots to things too. They are filling and cheap and good for you. I have a family of 15 to feed!
1. Cook chicken until done in water. Remove chicken from broth and discard skin. Separate meat from bones and shred meat.
By “cook” I assume you mean at a full boil?
And roughly what time frame does it take to get “done” ?
Everything sounds ambiguous to a novice like me 🙂
Thanks for the recipe.
Chicken stew is variable. It is all to taste for for cook and area. I don’t think a full boil is necessary. Just a rolling boil until it will flake apart. I prefer to use boneless chicken breast, it is just so much easier. Must add butter for loss of fat that is in a whole chicken for good broth.