For a crisp summer salad, red grapes, walnuts, onions, and other ingredients are combined with balsamic vinaigrette.
| Prep Time: | 40 mins |
| Cook Time: | 2 hrs 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (4 pound) whole chicken
- 2 large bay leaves
- 1 tablespoon salt, or more to taste
- 2 teaspoons ground black pepper, or more to taste
- 1 ½ gallons water
- 2 (28 ounce) cans whole tomatoes and their juices
- 10 medium potatoes, peeled and cubed
- 4 large carrots, diced
- 4 stalks celery, diced
- 2 medium onions, diced
- 1 ½ cups frozen corn
Instructions
- Place chicken, bay leaves, 1 tablespoon salt, and 2 teaspoons pepper in a 10-quart stockpot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the heat and transfer chicken to a cutting board. Let cool for about 15 minutes. Remove and discard skin and bones. Shred meat.
- Empty canned tomatoes and juices into a casserole dish and break up the tomatoes with your hands.
- Add shredded chicken back to the stockpot along with the crushed tomatoes and juices, potatoes, carrots, celery, onions, and corn. Cook over medium-low heat, stirring often, until vegetables are cooked and potatoes have thickened the stew, 45 minutes to 1 hour.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 8 g |
| Protein | 24 g |
| Saturated Fat | 3 g |
| Sodium | 1032 mg |
| Sugars | 9 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and with tons of leftovers. Used boneless skinless chicken breasts instead, only 5-6 potatoes, and added a little rice. SO Easy to make with staples already on hand in the refrigerator and pantry.
I added fewer potatoes and had garlic bread with it.
Added mushrooms