Our Family’s Southern Chicken Stew Recipe

Featuring tomatoes, corn, potatoes, and chicken, this flavorful and hearty southern chicken stew recipe is a firm family favorite.

This Southern Chicken Stew is a must-try. Rich, comforting, and packed with flavor, it’s a dish that quickly becomes a household favorite. It’s simple to prepare, easy to customize, and perfect for feeding a crowd.

Originally published in a 1974 issue of Good Housekeeping, this recipe has stood the test of time. It’s a staple for family meals, gatherings, and cozy nights in. The hearty combination of tender chicken, potatoes, and a flavorful broth makes it both satisfying and versatile.

Once you’ve made it a couple of times, you’ll likely have the recipe memorized. It stores well in the fridge, freezes beautifully, and can be easily stretched by adding more potatoes. A double batch ensures a warm, homemade meal is always on hand for the week.  This budget friendly, hearty meal is going to be your new favorite!

What You’ll Need to Make Southern Chicken Stew

Ingredients

• potatoes
• whole chicken
• crushed tomatoes
• corn
• onion
• salt
• black pepper
• sugar
• butter

How to Make Southern Chicken Stew

In a dutch oven, cover the whole chicken with water and cook over medium heat until it the thickest part of the breast registers 165°F (74°C) on an instant read thermometer. When done, remove the chicken from the broth and set it aside to cool a bit. Reserve broth. You can 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 the potatoes and onions.

Add diced onions and potatoes to the reserved broth. Cook until the potatoes are tender.

While the potatoes are cooking, remove the chicken meat from the bones and shred.

When the potatoes are very soft, remove approximately a coffee cup’s worth. With a fork, mash these potatoes in the cup.

Add the mashed potatoes back into the dutch oven.

Then add the chicken pieces to the pot.

Next, add the can of crushed tomatoes. You can use diced tomatoes or even fresh garden tomatoes in place of the crushed tomatoes.

Simmer slowly with the lid off for about forty-five minutes.

Just before serving, stir in the butter. Adding butter just before serving makes for a creamy, velvety texture.

Ladle stew into bowls and serve.  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.