Description
Southern Creamy Chicken Stew is rich, hearty, and made with shredded chicken, creamy broth, and simple seasonings—classic comfort food for any night.
Ingredients
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1 whole chicken (about 3 lbs), cut into pieces
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Water (enough to cover chicken)
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2 cups chicken stock
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3 tablespoons all-purpose flour
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½ cup whole milk (for slurry)
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1 tablespoon unsalted butter
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2 additional cups whole milk
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1 teaspoon salt
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½ teaspoon black pepper
Instructions
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Cook the Chicken:
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Place chicken pieces in a large pot and cover with water.
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Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is tender.
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Shred the Meat:
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Remove the chicken and reserve 2 cups of the cooking liquid.
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Discard the skin and bones. Shred the meat and set aside.
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Make the Stew Base:
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Return shredded chicken and reserved broth to the pot.
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Add 2 cups chicken stock and bring to a gentle simmer.
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Add Creamy Slurry:
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In a bowl, whisk flour with ½ cup milk and melted butter until smooth.
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Stir slurry into the pot while simmering.
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Finish with Milk & Seasonings:
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Add the remaining 2 cups of milk. Stir well.
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Simmer for 5–10 more minutes until the stew thickens and becomes creamy.
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Season and Serve:
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Season with salt and black pepper to taste.
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Serve hot with crackers or cornbread.
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Notes
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For deeper flavor, use roasted chicken or a mix of white and dark meat.
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Add sautéed onions or a pinch of thyme for a flavorful twist.
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Leftovers can be stored refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American