Spicy Chicken Stew Recipe

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Spicy Chicken Stew

Ann Dotson


I needed something else to do with chicken. This makes however much you want. Freezes great. It's kind of a dump, one pot meal. As are most of my dishes, it's easy and takes very little time. No one needs to know that you didn't slave over a hot stove all day. :-)

P.S. I love spicy. This is great with Serrano cornbread

pinch tips: How to Carve a Whole Chicken




4 people or more, you can add to make more.


10 Min


50 Min


Stove Top


skinless, boneless chicken thighs
1 can(s)
cento crushed tomatoes (i think it only comes in one size) i prefer cento to other brands, but any will work
1 can(s)
rotel (tomatoes and chilis in a can)
4-5 clove
fresh garlic (chopped)
1/2 medium
white onion (chopped)
1-2 Tbsp
extra virgin olive oil
2-3 medium
white potatoes (cut into bite size pieces no need to peel them)
1/2 pkg
frozen yellow corn
1/2 pkg
frozen mixed vegetables
garlic salt and pepper to taste
1/2 c
2-3 Tbsp
worchestershire sauce

Directions Step-By-Step

Chop garlic, onions and potatoes, set aside.
Brown chicken in olive oil until almost done. This does not take long if you put the lid on the pot. Add garlic and onions until soft.
Add crushed tomatoes, rotel, mixed vegtables, corn, worchestershire and water, stir. Put the lid on, slow cook until potatoes are done.

About this Recipe

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