One of my favorite Southern Recipes is Chicken Stew. I make this usually during the winter time when it brings warmth and comfort to the table. It’s so easy to make and its one of those recipes that you can make for supper in a relatively quick manner if you are able to utilize your crock pot during the day to cook your chicken. Another form of chicken stew is cooked outside over an open fire usually in a big black cauldron or pot. The “Chicken Stews” as they are referred to, usually involve a large group of people who gather to eat and to fellowship outdoors. They usually happen in the fall of the year and are lots of fun to go to. This is my winter indoor version of that wonderful meal.
- Category: Comfort Food
- 5 pounds whole cut up chicken, or either dark or white meat depending on your preference
- 2 cups Chicken Broth
- 1 10.5 ounce can of cream of chicken soup
- 8 cups milk
- Salt and Pepper to taste
- I cook my chicken in the crock pot on low for about 8 hours. After it is thoroughly cooked I take the skin off and debone it. Add the chicken to a large dutch oven. Add the chicken broth. I use the broth from the crock pot but you can use other of your choice. Add the can of cream of chicken soup and finally the milk. Bring to a boil on your stove. Turn the heat down to medium and cook 10 to 15 minutes. Add Salt and Pepper to taste. Serve with crackers