Easy Chicken Stew Recipe (2024)

You’ve never met an easier chicken stew recipe. Overloaded with tender chicken, crushed tomatoes, potatoes, corn, and seasonings, this flavorful stew will be on the table in 30 minutes.

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This easy chicken stew recipe is a shortcut version of my family’s old-fashioned chicken stew. Even though it is made in a fraction of the time it normally takes, it still has that wonderful old-fashioned flavor of the stew we all love so much. It is truly comfort food at its finest and a staple meal often on our table.

The main difference between this recipe and the original version is that I can have this one on the table in less than half an hour, making an old-fashioned stew doable even on my busiest of days keeping us out of the drive-thru. You won’t be disappointed in the flavor and you will love the ease in how it comes together.

So, what flavors can you expect in my chicken stew? Tender chicken, chicken stock, crushed tomatoes, onion, potatoes, corn, sugar, butter, and salt and pepper. Now, when I say this is easy I mean it. The instructions are as follows… dump everything into a stockpot, bring it to a boil and then simmer for 20 minutes. That’s all there is to it.

My easy chicken stew is rich with flavor, hearty, filling, and the perfect main dish for busy families. Ready to give it a go?

Recipe Ingredients

Rotisserie chicken
Chicken broth
Crushed tomato can
Onion
Hash browns
Whole kernel corn
Sugar
Unsalted butter
Salt
Pepper

How to Make Easy Chicken Stew

Are you ready for these extra complicated directions?

Place all ingredients in a large stockpot over medium-high heat.

Stir often until it comes to a boil and then reduce the heat and simmer until potatoes are tender (about 20 minutes).

Yep, that’s it! Keep scrolling for recipe notes and serving suggestions.

Storage

Store leftover stew in an airtight container in the fridge for up to 4 days. Simply reheat in the microwave.
You can also freeze leftovers for up to 6 months. Thaw overnight in the fridge before reheating in the microwave.

Recipe Notes

Please note that this recipe makes 20 bowls of chicken stew. But don’t worry, you can easily halve the ingredients or freeze leftovers. It’s a great meal prep option.
Now, this is a shortcut version of my Southern chicken stew. But if you like, you can use whole potatoes instead of hash browns. I recommend baby potatoes.
You can also use any kind of leftover chicken you’ve got on hand, like cooked chicken breast or cooked skinless chicken thigh.
If you want to add more vegetables, here are some suggestions (I’d add a cup of whichever veggies you choose): frozen peas, green beans, sweet potato, diced carrot,bellpepper, or celery.

Recipe FAQs

How do you serve easy chicken stew?

Serve this homemade chicken stew with steamed rice, pasta, saltine crackers, Southern biscuits, or cornbread. You can also add a garnish of chopped fresh parsley.

Can I make this recipe into crock pot chicken stew?

Yes, if you’d prefer slow cooker chicken stew, just add all the ingredients to the crock pot and cook on high for 2 to 3 hours or low for 4 to 6 hours.

Can I make instant pot chicken stew?

Absolutely! If you want to use uncooked chicken pieces in the instant pot chicken stew, you can cook them using the saute function along with the onion for 4 to 5 minutes. Then add the remaining ingredients and cook on manual high pressure for 10 minutes, allowing a 10-minute natural release. If it needs to be thickened, make the slurry below, remove the lid, press saute, add the mixture, then simmer for about 5 minutes until it thickens.

How do you thicken chicken stew?

I don’t generally thicken this chicken stew, but if you want to, combine one tablespoon of flour with some broth to create a slurry that will work to thicken the stew. Arrowroot powder and cornstarch are gluten-free alternatives. Simmering the stew without the lid on also works to thicken the stew.

Can I add raw chicken to my stew?

Because of the relatively quick cooking time, I recommend only using cooked chicken. But it doesn’t take long to brown the chicken in a skillet before adding it to the pot.

Looking for more sensational stew recipes? I’ve got you:

Traditional Beef Stew Recipe (Without Tomatoes)

How to Make Beef Stew in the Slow Cooker

Lentil Stew (Budget-Friendly Recipe)

Ground Beef Stew (With a Secret Ingredient)

Smoked Sausage and Beef Stew in the Crockpot

Famous Alabama Camp Stew

Easy Chicken Stew

This easy chicken stew recipe is overloaded with tender chicken, crushed tomatoes, potatoes, and corn and is ready in just 30 minutes.

Ingredients

1 rotisserie chicken skin removed, meat shredded, and set aside
2 48-ounce cartons chicken broth
1 28-ounce can crushed tomatoes
10 ounces frozen diced onion or one large onion
32 ounces frozen cubed hash browns
32 ounces frozen whole kernel corn
3 tablespoons sugar
2 tablespoons unsalted butter
2 teaspoons salt
3-4 teaspoons pepper

Instructions

Place all ingredients in a large stockpot over medium-high heat.
1 rotisserie chicken, 2 48-ounce cartons chicken broth, 1 28-ounce can crushed tomatoes, 10 ounces frozen diced onion or one large onion, 32 ounces frozen cubed hash browns, 32 ounces frozen whole kernel corn, 3 tablespoons sugar, 2 tablespoons unsalted butter, 2 teaspoons salt, 3-4 teaspoons pepper
Stir often until it comes to a boil and then reduce the heat and simmer until potatoes are tender (about 20 minutes).

Nutrition

Calories: 684kcal

Tried this recipe?Mention @southernplate or tag #southernplate!

If it be possible, as much as lieth in you, live peaceably with all men.
Romans 12:18 KJV Submitted by Mike Childers

FAQs

What's the difference between chicken soup and chicken stew? ›

Soup Uses More Liquid

In soup, the liquid is the primary ingredient. Soup can be completely liquified or it can consist of other elements (like meat and vegetables) that are fully submerged in water, stock, or broth. Stew, meanwhile, is typically "chunkier." It contains just enough liquid to cover the main ingredients.

Know More ›

How to make chicken stew thicker? ›

Mix one teaspoon cornflour with a tablespoon of room temperature water and add to your stew. Then bring to the boil and cook until desired thickness is reached. Cornflour is a great gluten-free thickener. It has a slightly more gelatinous texture, so only add a teaspoon at time or your sauce may become a bit goopy.

Get More Info Here ›

What is the difference between chicken mull and chicken stew? ›

Both do contain chicken, but today's Georgia mull is a bare-bones milk-based stew while the Virginia muddle is a tomatoey concoction thickened by limas and potatoes—essentially, a thicker version of Brunswick stew.

What is the difference between stew and soup? ›

Stews are generally thicker than soups, being made up primarily of larger, solid chunks of ingredients. In other words, stews are thicker and chunkier—and always have solid ingredients. Generally speaking, if there is so much liquid that the ingredients are fully submerged, it's a soup.

At what point does a soup become a stew? ›

Another way to look at it: Soup is any combination of ingredients cooked in liquid. Stew is any dish that's prepared by stewing—that is, submerging the ingredients with just enough liquid to cook them through at a simmer in a covered pot for a long time.