Quick Chicken Stew Recipes

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:

• PLACE potatoes and water in microwaveable dish; cover with lid.
• Microwave on HIGH 7 minute or until fork-tender.
• Meanwhile, heat oil in large saucepan on medium-high heat.
• Add chicken; cook 7 minute or until browned, stirring occasionally.
• ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover.
• Reduce heat to medium-low; simmer 3 minute or until chicken is cooked through and vegetables are heated through.
• STIR in sour cream; cook 1 minute or until heated through, stirring occasionally.

Steps:

• Heat 1 tbsp oil in skillet over high heat until hot.
• Dice chicken and add to skillet, stirring quickly 3 to 4 minutes or until white.
• Remove to a plate.
• Add remaining 1 tbsp oil to skillet and heat.
• Stir in onion, celery, carrots and mushrooms.
• Cook over medium heat, stirring, until vegetables are crisp-tender, about 5 minutes.
• Mix in tomatoes with their liquid, white wine, garlic, rosemary, salt and pepper.
• Heat to boiling.
• Dissolve flour in cold water and stir into stew.
• Heat to boiling.
• Add potatoes and green beans.
• Reduce heat to med-low and simmer 5 minutes.
• Mix in chicken and simmer 3 minutes longer.

Steps:

• Dice chicken breast and make sure it is cooked all the way through. (My dices are a lil on the chunky side).
• In a frying pan lightly sautee garlic, carrots and parsnips until tender.
• Add peppers and cook for a few minutes (I cook them for about 4)
• Add cooked chicken.
• Shake in salt and pepper and the basil.
• Add soup and stir well.
• Add water. Stir thoroughly.
• Simmer for about 10 minutes.
• Serve with buns or on top of diced or mashed potatoes!

Steps:

• Microwave potatoes and water in covered microwaveable dish on HIGH 7 min. or until potatoes are tender.
• Meanwhile, heat oil in large saucepan on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
• Add potatoes, soup, dressing and frozen vegetables to chicken in saucepan; stir. Bring to boil; cover. Simmer on medium-low heat 3 min. or until chicken is done and vegetables are heated through.
• Stir in sour cream; cook 1 min. or until heated through, stirring occasionally.

Steps:

• Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.
• Add the cabbage and simmer for another 5 mins. If the stew looks too thin, mix the cornflour with 1 tbsp cold water and pour a couple of teaspoonfuls into the pan; let the stew bubble and thicken, then check again. If it's still too thin, add a little more of the cornflour mix and let the stew bubble and thicken some more.
• Season to taste, then spoon the stew into deep bowls. Scatter over the green spring onion slices and serve with crusty bread or warm cheese scones, if you like.