Grandmother knight shadix’s chicken stew recipe
Grandmother Knight-Shadix’s Chicken Stew
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An easy, hearty recipe from my wife’s great-grandmother. Great with cornbread!
Ready in: 5 hours 30 mins
- 1 whole 3.5 – 4.0 pound chicken
- 2 bay leaves
- 3 chicken bouillon cubes
- 1 (16 ounce) can whole kernel corn (or fresh)
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 (28 ounce) can chopped tomatoes (or fresh)
- 1 (10 ounce) can condensed tomato soup
- 4 tablespoons butter
- Salt and pepper
Prep: 30 mins | Cook: 5 hours
1. Rinse chicken inside and out. Place chicken in stock pot with just enough water to cover. Add two bay leaves to the pot. Bring to a boil, then reduce heat to medium and cover pot. Simmer for one hour. Chicken is done with leg pulls easily away from bone.
2. While waiting on chicken, put all other ingredients into a large slow cooker set on high heat.
3. Remove chicken to cool. Save some of the water for the soup. Discard bay leaves. Remove and discard skin from chicken. Remove all meat. Chop meat finely. Add meat to slow cooker. Add saved water from cooking the chicken to the slow cooker until stew is desired consistency (amount depends on size of stock pot). Add salt and pepper to taste.
4. Cook 4-6 hours on High.
Reference: Grandmother knight shadix’s chicken stew recipe
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