Get ready to make a comforting stew with rotisserie chicken that’s perfect for one of those nights when you need dinner to feel like a win.
Quick Chicken Stew
This recipe builds off my super delicious chicken and potatoes stew, but since the chicken is already cooked, you shave off 10 minutes of cooking time.
From one bird, you can make this rotisserie chicken stew, and use the other half of the meat for a completely different meal, like rotisserie chicken pasta or rotisserie chicken tacos. It's a great way to stretch an ingredient across two dinners without anyone noticing.
What You Need
For the base of this stew, you’ll need bacon, onion, carrots, and celery; plus salt, pepper, and herbs: thyme, rosemary, and optionally, bay leaves. Then, you’ll use chopped rotisserie chicken, golden potatoes, chicken broth, and a slurry made from cornstarch and water to thicken the stew.
How to Make Chicken Stew with Rotisserie
- Prep the ingredients.
Chop the chicken and cut the potatoes into smaller pieces. - Sauté the bacon until crispy.
Then add the aromatic veggies and cook them until softened and golden brown. - Simmer for 20 minutes.
First, add the remaining ingredients (seasonings, potatoes, chicken broth, water, and cooked chicken pieces), then simmer. - Make the slurry.
Mix water with cornstarch in a small bowl. Once the potatoes are fork-tender, add the mix to the stew to thicken it. Simmer for 5 extra minutes and serve.
Other Quick Recipes with Rotisserie Chicken
A complete and delicious dinner in under 30 minutes is possible when you have epic recipes such as this rotisserie chicken white chili, these chicken quesadillas, this rotisserie chicken Alfredo, and this mouthwatering rotisserie chicken and rice with veggies.
Rotisserie Chicken Stew
Ingredients
- 2-3 cups chopped rotisserie chicken, about ½ a chicken
- 1 slice of bacon, chopped
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 carrots, cut into ½-inch rounds
- 3 stalks of celery, diced
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 2 bay leaves, optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 medium golden potatoes, quartered
- 32 ounces chicken broth, (4 cups)
- 1 cup water, plus ¼ cup for slurry
- 2 tablespoons cornstarch
Instructions
Prep:
- Pull the rotisserie chicken meat away from the bones and either shred it or chop it into pieces.
- Chop the veggies on a chopping board and set aside. Cut the potatoes into quarters and then into halves if the pieces are too large for your liking. If using golden or red potatoes, you can keep the skin on; if using Russet potatoes, peel them first.
Cook:
- Heat a soup pot or Dutch oven over medium-high heat. Once hot, add the chopped bacon and oil, and sauté for about 2 minutes until the bacon is nearly crispy. If you omit the bacon, add the oil and sauté the veggies.
- Add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown. Add the seasonings, potatoes, chicken broth, 1 cup water, and cooked chicken pieces into the pot. Stir everything and bring it to a boil. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes, until the potatoes are fork-tender.
- In a small bowl, make the slurry by mixing ¼ cup of cold water and the cornstarch. Add it to the stew and stir. Continue simmering for 5 minutes, stirring occasionally. Remove the bay leaves and serve.
Notes
- Skip the chopping and use 1 ½ cups frozen carrots and ½ cup chopped frozen onion. You can also use 2 ½ cups of ready-to-go mirepoix mix (carrots, onions, celery).
- Swap the thyme and rosemary for 1 teaspoon poultry seasoning. If using fresh herbs, double the amount.
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Siobhain says
This is a perfect recipe especially during this winter weather!
Jenny Barber says
This sounds and looks like the perfect winter comfort meal! My family loves stew, excited to try your recipe with chicken!
Karin Harrell says
I can’t wait to try this. It’s been years since I made a stew. I’ve never thought to use chicken instead of beef.
Jenny Barber says
Talk about the perfect comfort soup! I can’t wait to try this!