Since the other day the temp dropped below 70°, it’s fall right? So I made a chicken stew that I call Hopkins County Stew. Where I grew up, we were in Hopkins County which holds a stew festival every year. Had to bring it out for the cooler weather. This made a ton so freeze for later.
– 4 cups chicken stock
– 2 rotisserie chickens, shredded
– 4 medium potatoes, diced (2lbs)
– 3 carrots, diced
– 1 large onion, diced
– 1 (15oz) can of tomato sauce
– 1 (14.5oz) can tomatoes, peeled and diced
– 1 (16oz) can whole kernel corn
– 1 (16oz) can cream style corn
– 1 tsp black pepper
– 1 1/2 tsp salt
– 1 tsp chili powder
– 4 tsp paprika
– 1-2 tsp of garlic powder (to taste)
1. Take your diced potatoes, carrots, and onion and place in a large stock pot. Get the largest pot you have as this will make a lot of stew. Cover the potatoes with the stock until just above the top of the potatoes. Turn on the stove until stock boils. Once the stock boils, reduce heat to medium and simmer until potatoes are tender. (I test tenderness by taking a fork and stabbing into the pot to see if it goes through. If it sticks, continue cooking)
Add your shredded chicken, black pepper, salt, tomato sauce, canned tomatoes, chili powder, paprika, and garlic powder to the pot. Increase heat and bring to boil.
Add the whole corn and cream corn while on high heat. Stir frequently to prevent burning.
Once stock has reached a boil, reduce heat to medium and simmer. Simmer to your desired consistency. (I let simmer for about 30 minutes because I had too much stock)
Taste and add any salt or seasonings as needed.
Serve hot and enjoy.
I always add saltine crackers and block cheddar cheese. Pickles are a great addition along with corn bread.
This will make a lot of stew and will probably keep for about a week in the fridge. This will freeze well and last while frozen.
You are also more than welcome to cook your own chicken by using chicken breasts (about 2lbs). I am lazy and didn’t feel like doing that.