Does anyone have an easy recipe for chicken stew made from chicken breasts? Thanks!
By DottieRN from Tonawanda, NY
All this in a crock pot or covered casserole dish. Takes about an hour on 375 in the oven.
4 Med potatoes - Peel, and quarter
salt and pepper for taste
1 small onion - sliced
1 small green pepper - diced **OR**
Can use a small can of diced green chilis for some heat, just drain the can.
2 large breast halves - cubed to large bite size
Half a stick or more of butter (keeps the chicken moist)
1 can diced tomatoes, do not drain (they make the ones with celery, onion, garlic, oregano, basil etc. in them and these are great variations to the recipe.)
cook till done and enjoy
.S. Won't be thick. If looking for some thing with gravy, omit the tomatoes, and try this:
Same ingredients as above but omitt tomatoes, and hold out the butter. In a small sauce pan melt the butter, and set aside to cool down a little.
1 can chicken broth
2 Tbsp. cornstarch
Pour half the broth into the butter. Stir the cornstarch into the other half until dissolved.
put the heat back onto the butter/broth, and bring to gentle boil. Pour the starch/broth in, and stir constantly, cook 1 minute. Immediately pour this on to the raw ingredients, cover and cook. May need to stir it once or twice before it is done.
Here's our favorite recipe. Its easy but cooks a long time.
4 boneless, skinless chicken breast
Place the chicken breasts in a dutch oven, cover with water and then put the lid on.
Bake for 3-4 hours on 250*. Remove from pot and let cool until you can safley handle it. Cut it into nice bite sized pieces.
Peel and large dice 3-4 potatoes, add to dutch oven
Peel and slice 1-2 carrots, add to dutch oven.
Let this cook for about an hour.
Add 1-2 cups of frozen peas.
Add 2 cans of cream of chicken soup, do not dilute it.
Cook for about 30 minutes.
Serve with crusty bread.
You can substitute broth or stock for the water if desired.
Spanish Chicken Stew
4 frozen chicken breasts(boneless, skinless)
2 full stalks of celery, thinly sliced
1 onion, quartered, then sliced thinly
1 grn pepper, cut into strips to match onion
1 yellow or orange pepper,cut into strips(optional) I use if a good price at store
1 jar salsa, mild
Place onion, celery, & peppers in bottom of slow cooker
then place 4 chicken breasts on top of veggies
pour salsa over all. Cook 10 to 12 hours on low.
serve over rice or pasta, garnish with celery leaves
Using frozen chicken breasts keeps them from drying out, you can use unfrozen just reduce cooking time to 8 to 10 hours.
Leftovers? Make Taco Soup, dice chicken, add chicken broth, chili powder, cumin & garlic powder to taste. Garnish with corn chips, sour cream and cilantro, parsley or grn onion
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