Description
This comforting and hearty Southern-inspired stew is a perfect weeknight solution for busy families. By using shredded cooked chicken and pantry staples, you get that authentic, smoky, and tangy depth of flavor in a fraction of the time. It is a nutritious, vegetable-packed, and versatile one-pot meal that ensures a satisfying dinner without the long simmering process.
Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
2 stalks celery, chopped
3 medium carrots, peeled and chopped
2 cloves garlic, minced
1 teaspoon kosher salt
4 cups shredded cooked chicken
15 ounce can diced tomatoes in juice
1 1/2 cups BBQ sauce
2 1/2 cups low-sodium chicken stock
1/4 teaspoon cayenne pepper
3 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce (ensure anchovy-free/halal if needed)
2 tablespoon molasses
2 large Yukon Gold potatoes, diced into 1/2 inch cubes
1 cup frozen lima beans
2 cups frozen corn
Instructions
Heat olive oil in a large Dutch oven over medium heat.
Add the onion, celery, and carrots; cook until softened, about 5-7 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Add the shredded chicken, diced tomatoes, BBQ sauce, chicken stock, salt, cayenne, vinegar, Worcestershire sauce, and molasses.
Stir well to combine and bring to a simmer.
Add the diced potatoes, cover, and cook for 15-20 minutes until potatoes are fork-tender.
Stir in the frozen lima beans and corn, cooking for another 5 minutes until heated through.
Adjust seasoning if needed and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This stew tastes even better the next day as flavors have more time to meld. Use a halal-certified Worcestershire sauce to ensure compliance with dietary restrictions.
Nutrition
- Serving Size: 2 cups
- Calories: 380
- Sugar: 18g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg