20-Minute Chicken Stew recipe
20-Minute Chicken Stew recipe, perfect for busy nights! Hearty stew with tender chicken & vegetables that comes together fast and tastes wonderful.
Servings: 8
Ingredients
- 5-6 chicken tenderloins thawed
- 2-3 cups chicken broth
- 1/4 cup instant potato flakes
- 1 tsp rubbed sage
- 1 tsp onion powder
- 1 tsp season salt
- 1/2 tsp herb-blend all purpose seasoning
- 1/8 tsp black pepper
- 12- oz bag peas & carrots steamed in the microwave
- 3 cups southern style hash browns
- 1 14.5 oz can can Hunt's Diced Tomatoes drained
- 1/2 cup milk
- cheddar cheese shredded, for topping (optional)
Instructions
- Microwave hash browns for 3 minutes in the microwave. Set aside.
- Add 2 cups chicken broth and chicken tenderloins to a medium sized pot. Cover and cook over medium heat for 7-8 minutes. Remove chicken & set aside.
- Add potato flakes and seasonings to the broth in the pot and stir to combine. Add in vegetables, hash browns and tomatoes. Cover pot and heat for 3 minutes.
- Dice chicken and return to saucepan. Cover and cook stew for 10 minutes.
- Stir in milk. Sprinkle with dried parsley & serve.
Notes
One of the best things about this Chicken Stew is that there's virtually no dicing, slicing and chopping! We use frozen hash brown potatoes, frozen vegetables and chicken tenderloins to reduce prep and cook time. There are steps of the recipe that you can do simultaneously, to make this stew come together in just 20 minutes. I began heating the broth on the stove while I gathered ingredients. I microwaved the hash brown potatoes and measured out the seasonings while the chicken was cooking in the broth. I diced the chicken while the remaining ingredients were heating up in the pan. You'll love this easy, hearty, healthy weeknight dinner!