5 Star Reader Comment
Perfect! This is how my grandma used to make it! I’ve been looking for this recipe for over five years!
Elaine
Why This Simple Stew Holds a Special Place in My Heart
Over the years, I’ve had the pleasure of enjoying many a bowl of this amazing chicken stew recipe. From church socials to Fall fundraisers, this old-school recipe has stood the test of time. What’s funny about this recipe is that for the longest time, I couldn’t find a single “written down” version of how to make a creamy chicken stew. And, when I asked my family and friends for instructions, the answer was always, “boil a chicken, add stock and milk, thicken it with flour and butter, season with salt and pepper.” That was it.
So, I finally did what every good Southern cook has to do—I wrote it down. And I’m so glad I did, because now I get to share it with you.
This easy chicken stew recipe, Southern-style, is a time-honored dish that anyone can learn to make. It’s best served steaming hot with saltines, Spicy Crackers, or a slice of Cornbread. You can add a dash of hot sauce if you want to get fancy. This is comfort food made with love.
XO,
Donya’s Tips & Things to Know
Make-ahead friendly. This stew holds up beautifully in the fridge for up to 3 days and reheats well.
Don’t skip the two-step milk process. The first addition with flour and butter thickens, the second makes it creamy.
Want a richer stew? Swap half the milk for half-and-half.
Add-ins are optional. Traditional Southern chicken stew keeps it plain, but a handful of peas or corn can stretch it further.
This hearty stew, like my Crock Pot Ham And Potato Soup or Bloody Mary Chili, is an easy-to-make favorite my family can’t get enough of.
Ingredients Needed To Make Creamy Chicken Stew
- Chicken – one whole chicken (around 3 pounds), pieces, or chicken breasts.
- Chicken stock – adds depth and richness.
- All-purpose flour – helps thicken the stew.
- Whole milk – used twice for both the slurry and creamy finish.
- Butter – for that silky texture.
- Salt and black pepper – the simple seasonings that make this stew shine.
How To Make Southern Chicken Stew
- Place the chicken in a large stockpot and cover with water. Simmer until tender – about an hour (for full instructions on how to stew chicken, scroll down.) Remove and reserve 2 cups of the cooking liquid. When the chicken is cool enough to handle, remove the skin and shred the meat. Return it to the pot with the reserved liquid and chicken stock. Bring to a simmer.
- In a small bowl, whisk together flour, milk, and butter to make a slurry. Stir it into the pot until incorporated.
- Add the remaining milk, then season with salt and pepper.
- Taste, adjust, and serve piping hot with crackers or cornbread.
People Often Ask
Yes, it is. The first is to make a paste with butter and flour to help thicken the chicken stock, and the second is to make the stew creamy. Trust me, this is a process that works!
Yes! A mix of breasts and thighs works beautifully. Just remember breasts cook a little faster, so keep an eye out when simmering.
Absolutely. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Sure. Add sauteed carrots, onion, celery, corn, garlic, or bell pepper.
Allow the chicken stew to cook, then transfer it to an airtight container then place it in the fridge for up to 3 days. Reheat it on medium heat, stirring occasionally.
Cook the chicken on high pressure with stock and seasonings for about 20 minutes. Release, shred, then add the slurry and milk on sauté mode until creamy.
Craving More? Try These Chicken Recipes
Ingredients
- 1 3 pound chicken – whole, pieces or just chicken breasts
- 2 cups chicken stock
- 3 tablespoons flour
- ½ cup milk
- 1 tablespoon butter
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cup of cooking liquid.
- When chicken is cool enough to handle, remove skin and meat. Discard skin. Shred meat and return it to the cooking liquid. Add chicken stock then bring liquid to a simmer.
- In a small bowl or cup, mix together flour, milk and butter. Gently spoon into simmering liquid and stir until incorporated. Add milk and stir. Taste and add additional salt and pepper if needed.
- Serve hot with a dash of hot sauce if desired and saltine crackers.
- ***This recipe serves 8 to 10 people.
Nutrition
How To Serve
I love serving this stew straight from the pot while it’s still piping hot, with roast beef and cheese sliders or Mom’s egg salad sandwiches. On chilly days, I’ll round out the meal with a Mediterranean pasta salad or Southern green beans and potatoes.
How To Stew Chicken On The Stove Top
- In a large stock pot, combine the chicken with enough water or chicken broth to cover it—season with salt, pepper, and any other desired seasonings.
- Bring everything to a boil, then reduce the heat to a low simmer, partially covering the pot. Allow the chicken to cook for 1-2 hours, or until tender, occasionally skimming off any foam or fat if you want.
- Once the chicken is fully cooked and tender, remove it from the heat. Let the chicken cool, then shred. Use in chicken stew, chicken soup, Cranberry Pecan Chicken Salad, or Easy Chicken Chili.
If you tried this Southern Style Chicken Stew Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Is there a way to adapt this for a fast Instant Pot meal?
Yes — you can adapt the Southern‑Style Chicken Stew for the Instant Pot, and it’ll cook much faster than the slow cooker while still getting tender and delicious! I’ve never personally tested this exact recipe that way, but here’s a couple tips:
You don’t need to add all the dairy before pressure cooking — it’s best added afterward so it stays creamy and doesn’t break.
If your stew has a lot of liquid, you may want to reduce the broth by about ½ cup before cooking, since pressure cooking doesn’t evaporate liquid like slow cooking.
Hope it turns out great! ~Donya
I plan to make this very soon – and I’ll leave a review of it then! – but I wanted to ask a question: can this be made in a crockpot, and if so, what adjustments would need to be made in order to ensure it still becomes creamy?
Here’s how I’d adapt the Southern Style Chicken Stew for a crock‑pot, with the caveat that I’ve never personally tried it that way.
Just keep a few things in mind to maintain that creamy texture:
• Put the chicken and stock in the slow cooker and cook on LOW until the chicken is tender and easily shreds.
• After shredding the chicken, skip adding all the milk and butter right away. Wait until the last 30‑60 minutes of cooking and then stir in the flour‑butter‑milk slurry followed by the remaining milk. This helps avoid curdling or separation.
• Use LOW heat rather than HIGH to keep the creaminess intact.
• If the sauce is too thin at the end, you can whisk in a little extra flour or corn‑starch with water to thicken it near the end.
Good luck with it — I hope it turns out just as comforting and delicious as the stovetop version!
~Donya
Can leftovers be frozen?
Yes, chicken stew freezes beautifully! Just let it cool completely, then transfer it to a freezer-safe container or zip-top bag (leave a little room for expansion). It’ll keep well in the freezer for up to 3 months.
When you’re ready to reheat, thaw it overnight in the fridge, then warm it gently on the stovetop. You may want to add a splash of broth or water if it thickens too much after freezing.
So glad you’re thinking ahead — it’s one of those dishes that’s just as good the second time around!
~Donya
There’s not a lot of color to this dish.
Any recommendations to add some veges?
You’re absolutely right — feel free to toss in whatever veggies you love or have on hand! It’s an easy recipe to make your own, and a little added color never hurts.
~Donya
I haven’t tried it yet but it seems delicious.
I hope you get a chance to try it soon — I think you’ll really enjoy it! It’s one of those simple, satisfying recipes that’s easy to come back to. Let me know what you think once you’ve given it a go!
~Donya
I serve this over split biscuits, or frozen Red Lobster brand bisquits
Yum — I love how you serve it! Split biscuits or those Red Lobster-style frozen biscuits are the perfect cozy base for soaking up all that goodness. Total comfort food move, and I’m here for it!
~Donya