Cream Of Chicken Stew Recipes

Steps:

• In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.

Steps:

• In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
• Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
• Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
• Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
• Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.

Steps:

• Boil the 6 chicken thighs with the skin on.
• Once the chicken is thoroughly cooked remove the chicken from the pot.
• Turn off the stove and reserve the chicken stock for later use.
• Using a knife and fork remove the skin and the bones from the chicken thighs.
• Once all of the skin and bones have been discarded, shred or cut up the meat.
• Put the meat back into the chicken stock and.
• Peel and cube 5 potatoes and add to the stock.
• Peel and chop the carrots and add to the stock.
• Add the diced onion and chopped celery to the stock also.
• Now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high.
• Add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil.
• Stir often.
• Once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy.
• Add this to the soup and stir until the mixture is completely dissolved.
• Boil for 10 minutes longer and then reduce the heat to a simmer.
• Simmer until stew is thickened.
• This is a stew or if you prefer a soup then don't add the flour and margarine.
• Serving suggestion: serve this stew over toasted bread or biscuits.

Steps:

• Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
• Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
• Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.

Steps:

• In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.

Steps:

• Season the chicken pieces with salt and pepper.
• Heat the oil with butter in a large heavy pot over medium heat.
• Brown the chicken on all sides (about 8 minutes per side) then transfer to a large bowl.
• To the same pot add in onion, garlic, red pepper flakes (if using) and thyme; saute stirring occasionally for about 4-5 minutes.
• Add in flour and cook, stirring 1 minute.
• Whisk in broth, water and wine; bring to a boil, whisking continuously.
• Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
• Add in the whipping cream and Parmesan cheese (if using); mix to combine, then add in the browned chicken back to the pot along with any juices from the bowl, season with salt and pepper; cover and simmer until the chicken is cooked and the veggies are tender (about 25-50 minutes, or longer).