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
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
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