Catch All Chicken Stew

Kelly Lollman


Leftovers and those "need to use this up" items can make the best new dishes! I made this last weekend - my sister took one bite and told me to put it on the "You Can Make This Again" list. Then she asked if I would make it again this week. It's very cool this weekend, in fact they are calling for snow in our area, so I made it again today.

You can shred the chicken breast if you prefer, but if you let this slow cook all day it will come apart on it's own when stirring.

Posted 10-17-2015

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15 Min
8 Hr
Slow Cooker Crock Pot


1 large
chicken breast, whole, cooked
1 c
1/2 c
1/2 c
sour cream
1/2 tsp
dried mustard
1 Tbsp
chives, dried
1/2 tsp
dill, dried
1/2 tsp
turmeric, ground
1/2 tsp
1 tsp
ground black pepper
1 oz
envelope hidden valley original ranch dressing/seasoning mix
32 oz
chicken stock
1 bag(s)
baby spinach leaves
1 pkg
baby portebello mushrooms, sliced
3/4 c
orzo pasta, uncooked


1In a crock pot, mix the buttermilk, mayo, sour cream, mustard, chives, dill, ranch mix, salt, pepper, turmeric and chicken stock together until well blended.

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2Add the cooked whole chicken breast, spinach leaves, sliced mushrooms and uncooked orzo.

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3You can shred the chicken breast now, or chop it into chunks if you prefer, but if you let this slow cook all day it will come apart on it's own when stirring.

4Set heating unit on low and allow mixture to heat through for several hours (I started mine at 9am and let it cook until 6pm), stirring occasionally until the chicken breast falls apart on its own.

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5The stew will thicken as the orzo absorbs the liquid. I like mine thick, but you can achieve a looser stew by using less orzo. For lots of liquid, use only 1/4 cup, for medium thickness, use 1/2 cup.

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6Serve over Italian Cheese Buttermilk Biscuits.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy