Best One Pot Chicken Bacon Stew Recipes

ONE-POT CHICKEN

One-Pot Chicken image

Provided by Michael Symon : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons oil
2 pounds cut-up chicken (any variety of parts)
Salt and pepper
1 medium onion, sliced
2 cloves garlic, minced
1 medium carrot, sliced into disks
1 celery stalk, sliced
1 cup water, wine or stock
2 cups crushed tomatoes
One 16-ounce can beans, drained
1 cup fresh greens or herbs (if you have them)

Steps:

Heat a large pot over medium heat. Add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and cook until browned, turning as needed, about 3 minutes per side (you may need to cook in batches). Remove the chicken to a baking sheet or plate as done.
Add the onions and a pinch of salt to the pot and saute about 2 minutes. Add the garlic, carrot and celery and saute about 2 minutes.
Add the liquid to the pot and stir with a wooden or other heatproof spoon, scraping up the bottom of the pot for the tasty bits. Add the tomatoes and beans and bring to simmer.
Return the chicken to the pot and bring to a simmer. Cook until the chicken is cooked through, 10 to 15 minutes. Or, bake at 350 degrees F, uncovered, until the chicken is cooked through.
Remove the pot from the heat and stir in the greens if you have them.

CHICKEN, BACON & POTATO STEW

Chicken, bacon & potato stew image

Chicken casserole is even better when slow-cooked for hours so you have a delicious dish to come home to

Provided by Lucy Netherton

Categories Dinner, Main course

Time 6h50m

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
6 bone-in chicken thighs, skin removed
12 rashers smoked streaky bacon, chopped
200g shallot
350g baby new potato, larger ones halved
few thyme sprigs
200ml white wine
500ml hot chicken stock
280ml pot buttermilk (optional)
squeeze lemon juice
2 tbsp tarragon, chopped

Steps:

Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too.
Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone.
Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to.

Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 1.7 milligram of sodium

ONE-POT CHICKEN STEW

One-Pot Chicken Stew image

I threw this together and it was so good, I had to write the recipe down. Would be excellent with crusty bread and a green salad.

Provided by Gillian

Time 50m

Yield 3

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
3 (5 ounce) boneless, skinless chicken thighs, cut into bite-sized cubes
1 large onion, chopped
¼ cup all-purpose flour
4 cups water
3 cups skin-on cubed potatoes
1 cup diced carrot
1 tablespoon chicken soup base
1 tablespoon herbes de Provence
½ cup diced green bell pepper
1 cup chopped button mushrooms

Steps:

Heat oil in a deep pan over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir for 2 to 3 minutes.
Add water, potatoes, carrot, soup base, and herbes de Provence. Cover and simmer for 15 to 20 minutes. Add mushrooms and bell pepper; simmer until all vegetables are tender, 10 to 15 more minutes.

Nutrition Facts : Calories 440 calories, Carbohydrate 46.6 g, Cholesterol 86.4 mg, Fat 14.7 g, Fiber 6.4 g, Protein 30.5 g, SaturatedFat 3.5 g, Sodium 841.3 mg, Sugar 6.9 g