Ridiculously Easy Quick Chick Supper Recipe

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Ridiculously Easy Quick Chick Supper

Jennifer Boggess


I am a single mother of four and I often find no time to cook a meal, so I throw things together really quick and quite often! This is very fast, especially if you leave the potatoes out.

pinch tips: How to Carve a Whole Chicken





5 Min


30 Min


2-3 Tbsp
oil (vegetable, olive, whatever you like)
1 lb
boneless skinless chicken cut into bite size pieces (breast and/or thighs, up to your family's tastebuds but we use breasts).
2 tsp
garlic powder (use more or less to your liking, i love garlic!)
salt to taste
pepper to taste
3 small
(these are optional, if you want to leave them out you can) totatoes, i like the yukon gold, cut into bite size pieces (peeling is optional)
1/2 c
chicken or veggie stock
1 can(s)
diced tomatoes with green chilis. i use rotel mild, but you use whatever heat level your family likes.
1 can(s)
corn kernels, fresh
1 can(s)
green beans


Directions Step-By-Step

In a pot, heat up oil on medium high heat, add chicken and season with all seasonings then brown chicken pieces till cooked through (if you are going to use potatoes, you can leave it a little shy of done, it will continue cooking with the potatoes)
If you use the potatoes, add them now with a 1/2 cup of chicken or vegetable stock, cover and simmer 10-15 minutes or till potatoes are tender but not mushy.
Add canned veggies and Rotel, reduce heat to medium low and simmer for 20 minutes, just long enough to heat through and mingle flavors together.
This recipe is very easily doubled or tripled. Serve it with bread, rolls, or nothing at all, up to you and your family.....that is one of the great things about this dish!!!!!

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy
Hashtags: #corn, #green, #beans, #spicy, #MILD