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.
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 .
Next, add the can of crushed tomatoes. You can use diced tomatoes or even fresh garden tomatoes in place of the crushed tomatoes.
Next add salt and pepper.
Finally, add the sugar. Sugar acts to enhance flavor and offset the acidity of the 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.
Notes on Making Southern Chicken Stew
- Serve Southern Chicken Stew with saltine or oyster 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.
- You can use chicken that is already cooked and shredded (rotisserie chicken works well), but you will need to use chicken stock to cook the vegetables.
- If you want to make Southern Chicken Stew in a crockpot, cover and cook the chicken on low for 6-8 hours, add the potatoes and onions a couple of hours into cooking. When chicken is cooked and tender, remove from crockpot and shred, remove the potatoes as instructed above and then add everything back to the crockpot and cook on high for a couple of hours or until warmed through.
More Stew Recipes You’ll Love
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
I was born in Athens Alabama and my mom always made chicken stew. I have been looking for the recipe for a long time. This looks like what she used to make. I’m going to try your recipe.
I hope it tastes just like you remember Marilyn!!!
Will be making these. Chicken is a good budget item so I am always looking for new recipes using it.
I love that you suggest serving us this stew under a big tent somewhere. Please email me if you ever decide to do this! 🙂
I wonder if my Grandmother got this same recipe from that 1974 Good Housekeeping issue because it looks exactly like the “recipe” she used. This is a really delicious taste of home (northwest Alabama) for me… a simple recipe with only a few but great ingredients. It’s simple, filling, and delicious.
And yes, I always ate mine with tabasco and extra black pepper with saltines (or much better yet homemade cornbread or bicuits!) on the side.
Thanks for posting this.
I’ve been searching the net looking for a recipe exactly like this. I haven’t even finished cooking this dish but i had to comment and say this recipe is spot on. Tastes exactly like my local firehouse makes it. #lovinItnSC
Christy Jordan, Thank you!! Wow, where has this recipe been all my life. And it’s so simple!! I made a couple of changes to use what I had on hand. I used chicken breasts and did a simple sear on them until they were done, then diced them. I cheated on the chicken broth and used a chicken soup base, which I find gives a richer flavor than bullion. I used two cans of Hunts Fire Roasted Tomatoes. I did go lighter on the sugar as well. I only used 1 Tablespoon but I do agree that this is a must for this rich stew. Don’t forget or scrimp on the butter at the end. This made a big soup plan full of yumminess!! Delicious, filling, satisifying!! Mmmmmmm, I will be making this one again!
You made my day Michelle!! I am so glad you liked the stew, it is one of my families favorite meals. I love that you used what you had on hand and made it work!!
We have a family recipe,, called a Po Boy Stew.. passed down for generations.. that uses hamburger meat.. has onions, corn, potatoes, and canned tomatoes… It is fantastic. I always make it and spaghetti, chilli and freeze them all when I go on my cooking binge for the month. Also sometimes add chicken and dumplings to it too.
Glad to have a formal recipe. I remember as a kid my mom goingl to the East Limestone fire hall for stew cooks as a fundraiser. This is my favorite food since I was old enough to eat stew