Chicken Chuck Stew


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With hearty chunks of chicken, potatoes, and carrots

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  • 2 tsp. Vegetable oil
  • 1 Onion, peeled and cut into chunks
  • 3 Carrots, peeled and cut into chunks
  • 1 lb. Skinless chicken breast cut into chunks
  • 3 Potatoes, cut into chunks
  • 12-oz. can Chicken broth
  • 1 C. Water
  • 1 Bay leaf
  • 1 tsp. Garlic powder
  • 1/2 tsp. Dried thyme leaves
  • 1/2 tsp. Dried ground sage
  • Fresh ground black pepper to taste

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Place vegetable oil in Dutch oven pan and place over medium heat. Allow oil to get hot then add the onion and carrots. Sauté until lightly browned, about 3 minutes. Add the rest of the ingredients. Cover and bring to a boil. Lower heat to medium-low and cook until the potatoes and carrots are tender, about 30 to 35 minutes. Serve in soup bowls. Sprinkle with more dried herbs for garnish if desired.

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