Southern Creamy Chicken Stew

A classic Southern comfort dish, this rich and creamy chicken stew is packed with tender shredded chicken and simple seasonings in a velvety milk-based broth. It’s hearty, satisfying, and perfect for cozy nights or family dinners.

Why You’ll Love This Recipe

• Southern-style comfort food at its best
• Simple ingredients and one-pot preparation
• Creamy, savory, and perfectly seasoned
• Great for make-ahead meals and leftovers
• Pairs well with cornbread, biscuits, or crackers

Ingredients

• 1 whole chicken (about 3 pounds), cut into pieces
• 2 cups chicken stock
• 3 tablespoons all-purpose flour
• 1/2 cup whole milk
• 1 tablespoon unsalted butter
• 2 additional cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Place the chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 1 hour or until fully cooked and tender.
2. Remove the chicken and reserve 2 cups of the cooking liquid. Discard the skin and bones, then shred the meat.
3. Return shredded chicken and reserved broth to the pot. Add the chicken stock and bring to a gentle simmer.
4. In a bowl, whisk together flour, 1/2 cup milk, and butter to form a smooth slurry. Stir it into the simmering stew.
5. Add the remaining 2 cups of milk and stir well. Simmer for 5–10 minutes until thickened and creamy.
6. Season with salt and black pepper. Serve hot with crackers, cornbread, or biscuits.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Kcal: 320 kcal
Servings: 6 servings

Variations

• Use rotisserie or leftover chicken to save time
• Add corn, carrots, or peas for extra texture
• Mix in shredded cheese or cream cheese for added richness
• Stir in herbs like thyme or parsley for fresh flavor
• Swap whole milk with evaporated milk for a silkier texture

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days
• Freezer: Freeze in portions for up to 2 months
• Reheat: Warm gently on the stovetop, adding a splash of milk if needed to thin

FAQs

Can I use boneless chicken instead of a whole chicken?

Yes, boneless thighs or breasts work well and reduce cooking time.

Can I make this dairy-free?

You can use unsweetened almond or oat milk and dairy-free butter, but flavor and texture may differ.

What can I serve with this stew?

Cornbread, saltine crackers, or buttermilk biscuits are all great options.

Can I add vegetables?

Yes! Add cooked carrots, peas, or corn to make it even heartier.

Will the milk curdle?

No, as long as you simmer gently and stir well, the milk will remain smooth.

Can I make it in a slow cooker?

Yes. Cook chicken on low for 6–7 hours, then shred and stir in the milk mixture before serving.

Can I use canned broth instead of cooking liquid?

Yes, use about 4 cups of chicken broth if not boiling a whole chicken.

How do I thicken it more?

Simmer uncovered or add an extra tablespoon of flour to the slurry.

Can I make it ahead of time?

Absolutely. This stew tastes even better the next day.

Can I freeze leftovers?

Yes, freeze in individual portions and thaw overnight in the fridge before reheating.

Conclusion

This Southern Creamy Chicken Stew is a timeless, cozy meal that delivers rich flavor with minimal effort. Whether you’re cooking for a crowd or just craving something warm and comforting, this stew is sure to hit the spot.

Southern Creamy Chicken Stew

---

• Author: Chef Clara
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

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

Scale 1x2x3x

• 1 whole chicken (about 3 lbs), cut into pieces

• Water (enough to cover chicken)

• 2 cups chicken stock

• 3 tablespoons all-purpose flour

• ½ cup whole milk (for slurry)

• 1 tablespoon unsalted butter

• 2 additional cups whole milk

• 1 teaspoon salt

• ½ teaspoon black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

• Cook the Chicken:

  • Place chicken pieces in a large pot and cover with water.

  • Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is tender.

• Shred the Meat:

  • Remove the chicken and reserve 2 cups of the cooking liquid.

  • Discard the skin and bones. Shred the meat and set aside.

• Make the Stew Base:

  • Return shredded chicken and reserved broth to the pot.

  • Add 2 cups chicken stock and bring to a gentle simmer.

• Add Creamy Slurry:

  • In a bowl, whisk flour with ½ cup milk and melted butter until smooth.

  • Stir slurry into the pot while simmering.

• Finish with Milk & Seasonings:

  • Add the remaining 2 cups of milk. Stir well.

  • Simmer for 5–10 more minutes until the stew thickens and becomes creamy.

 

• Season and Serve:

  • Season with salt and black pepper to taste.

  • Serve hot with crackers or cornbread.

Notes

• For deeper flavor, use roasted chicken or a mix of white and dark meat.

• Add sautéed onions or a pinch of thyme for a flavorful twist.

 

• 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