Home-Style Chicken Stew Seasoning
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Whether you’re seeking a quick weeknight solution or looking to dazzle guests, this hearty stew is your go-to recipe. You can also make it in the slow cooker or whip it up in an Instant Pot™. Plus, you can put those post-holiday turkey leftovers to scrumptious use by swapping them for chicken.
Perfectly Balance Your Plate
Enjoy 2 cups stew and serve with 1 1⁄2 cups veggies.
Ingredients
1 pkgHome-Style Chicken Stew Seasoning (Pack of 3)
2 1⁄2 cups water, divided
2 cups cubed potatoes
1 cup diced carrots
1 cup diced celery
1 tbsp oil
1 lb (450 g) boneless, skinless chicken, cut into bites
1 cup frozen peas
Preparation
In a bowl, combine seasoning with 2 cups water. Set aside.
In a Multipurpose Steamer combine potatoes, carrots, and celery with 1⁄2 cup water. Cover and microwave on high for 8 min or until veggies are tender.
Meanwhile, heat oil in large frying pan. Add chicken; stir-fry until golden and cooked through, 3–4 min.
Stir in reserved seasoning mixture and cooked veggies. Bring to a boil, then stir in frozen peas. Cook until warmed through, 1 more min.
Preparation: Insta-PotIn an 8-quart programmable pressure cooker, program to SAUTÉ. Heat oil. Meanwhile, cut chicken into bite-sized pieces. Add to pot and cook until opaque on all sides, about 10 min.
Dice celery and carrots. You should have about 1 cup each. Cube potatoes. You should have about 2 cups. Add celery, carrots, potatoes, and 2 cups water to pot.
Secure lid. Place steam release valve in SEALING position. Press MANUAL button, select HIGH, and set time to 10 min. This will take some time to get up to temperature before the timer starts to count down.
When the cook time has finished, naturally release pressure for 10 min.
Using a long-handled spoon, push the steam release valve to VENTING position. Release pressure completely before opening lid.
In a bowl, combine remaining 1⁄2 cup water and seasoning and stir until dissolved. Press SAUTÉ, stir in mixture, and simmer 1–2 min until thickened.
Stir in frozen peas. Let peas warm through, about 1 min.
Preparation: Slow Cooker
In a large pan, heat oil over medium-high heat. Meanwhile, cut chicken into bite-sized pieces. Add to pan. Stir-fry until golden on some sides. Transfer to a 6-quart slow cooker.
Dice celery and carrots. You should have about 1 cup each. Cube potatoes. You should have about 2 cups. Add celery, carrots, potatoes, water, and seasoning to slow cooker.
Cover and cook on high 3 hours. Veggies should be tender, and chicken cooked through.
Stir in frozen peas. Cover to let peas warm through, about 1 min.
Nutritional Information
Per serving (about 1 cup): Calories 170, Fat 4.5 g (Saturated 1 g, Trans 0 g), Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 17 g (Fibre 3 g, Sugars 3 g), Protein 16 g.
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Embrace cozy comfort with an easy chicken corn chowder that’s perfect for casual evenings and impressing guests alike! This chowder can be made in a programmable pressure cooker or slow cooker. The slow cooker version is less thick, perfect if you prefer a thinner soup!
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and 1 tbsp Epicure Salad Dressing, your choice.
Ingredients
2 medium carrots
2 small potatoes
1 bell pepper
1 small onion
1 lb (450 g) boneless, skinless breasts or thighs
2 cups corn kernels
4 cups water or broth, divided
1 pkgHome-Style Chicken Stew Seasoning (Pack of 3)
Sea Salt, to taste
Black Pepper, to taste
Toppings (optional): Better Than Bacon Topper, Smoked Spanish Paprika
Preparation
PROGRAMMABLE PRESSURE COOKER
Dice carrots, potatoes, pepper, and onion. Cube chicken.
Place in 8-quart programmable pressure cooker. Add corn and stir in 3 1⁄2 cups water.
Secure lid. Place steam release valve in SEALING position. Press MANUAL button, select HIGH, and set time to 10 min. This will take some time to get up to temperature before the timer starts to count down.
When the cook time has finished, naturally release pressure for 10 min.
Using a long-handled spoon, push the steam release valve to VENTING position. Release pressure completely before opening lid.
In a bowl, combine remaining 1⁄2 cup water and seasoning and stir until dissolved. Press SAUTÉ, stir in mixture, and simmer 5–6 min until slightly thickened.
Taste, then season with salt and pepper as desired.
Serve with additional toppings, if desired.
SLOW COOKER
Dice carrots, potatoes, pepper, and onion. Cube chicken.
Place in 6-quart slow cooker. Add corn and stir in 3 1⁄2 cups water.
Cover; cook on high 3 hours. Chicken should be cooked through, and veggies should be tender.
With about 15–20 min cook time to go, in a bowl, combine remaining 1⁄2 cup water and seasoning and stir until dissolved. Pour into slow cooker; stir to combine. Cover; cook remaining 15–20 min, or until slightly thickened.
Taste, then season with salt and pepper as desired.
Serve with additional toppings, if desired.
Nutritional Information
Per serving (about 2 ½ cups): Calories 330, Fat 5 g (Saturated 2 g, Trans 0.1 g), Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 41 g (Fibre 6 g, Sugars 7 g), Protein 30 g.
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Time to elevate your chowder game! Get ready to impress your guests with a few simple tweaks that turn the ordinary into the extraordinary. Introduce succulent shrimp to mingle with tender chicken and add a touch of sun-dried tomatoes for a flavour pop. Take it over the top with Better Than Bacon Topper.
Perfectly Balance Your Plate
Serve with 2 cups leafy green salad and 1 tbsp Epicure Salad Dressing, your choice.
Ingredients
1 pkgHome-Style Chicken Stew Seasoning (Pack of 3)
2 1⁄2 cups water, divided
2 carrots
1 celery stalk
1 large potato, preferably Yukon gold
1⁄2 lb (225 g) boneless, skinless chicken breasts
2 tsp oil
1⁄2 lb (225 g) peeled uncooked shrimp
2 tbsp chopped sundried tomatoes, optional
1 cup frozen peas
Better Than Bacon Topper, to taste
Toppings (optional): fresh pea sprouts or sliced green onion
Preparation
In a bowl, combine seasoning with 2 cups water. Set aside.
Slice carrots into thin rounds. Dice celery. Cut unpeeled potato into small cubes.
Place veggies in Multipurpose Steamer and pour in 1⁄2 cup water. Cover; microwave on high until veggies are tender, about 8 min.
Meanwhile, cut chicken into small cubes. Heat oil in Wok set over medium-high heat. Add chicken and shrimp; stir-fry until golden and cooked through, 4–5 min.
Stir in reserved seasoning mixture, cooked veggies, and sundried tomatoes, if using. Bring to a boil, then stir in frozen peas. Cook until warmed through, 1 min.
Spoon into bowls and shake on topper. Garnish with toppings, if using.
Nutritional Information
Per serving (about 1 1/2 cups): Calories 320, Fat 7 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 130 mg, Sodium 570 mg, Carbohydrate 36 g (Fibre 6 g, Sugars 7 g), Protein 29 g.
Tips
If using frozen shrimp, defrost before cooking.
Swap shrimp for cooked, chopped lobster. Use fresh, frozen, or canned.
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This homey favourite will take you back to your childhood days, one spoonful at a time! Creamy, cheesy, and full of antioxidant-rich veggies, it’s the ultimate comfort food for all ages. Don’t worry if you don’t have a wok to prepare this recipe, a large pot works just as well.
Perfectly Balance Your Plate
Serve with an open-faced or half sandwich made with 1 slice whole-grain bread, 1⁄2 tbsp mayo, 1⁄2 cup lean protein, and 1⁄2 cup leafy greens.
Ingredients
1 pkgHome-Style Chicken Stew Seasoning (Pack of 3)
3 cups water or low-sodium broth
1 broccoli crown
2 medium-sized carrots
2 cups milk, your choice
1 1⁄2 cups grated cheddar cheese
Black Pepper, to taste
Toppings (optional): CCB Dip Mix, Better Than Bacon Topper
Preparation
In Wok, add seasoning and water; stir to combine. Cover and start to heat over medium heat.
Meanwhile, chop broccoli into small, bite-sized pieces. You should have about 4 cups. Using the smaller holes on a box grater, grate carrots. You should have about 2 cups. Add veggies to wok. Simmer, covered, until broccoli is vibrant green, about 2 min. The soup will have thickened at this point.
Add milk; stir in cheese. Keep uncovered and bring back to a simmer, stirring occasionally. Simmer until broccoli is tender, about 2 min. Taste and season with pepper. Add toppings just before serving, if desired.
Nutritional Information
Per serving (about 1 cup): Calories 170, Fat 9 g (Saturated 6 g, Trans 0.1 g), Cholesterol 30 mg, Sodium 360 mg, Carbohydrate 12 g (Fibre 2 g, Sugars 3 g), Protein 10 g.
Tips
Use freshly grated cheddar instead of pre-grated cheese. Pre-grated cheese will work—but it’s coated with anticaking agents that will give the soup a grainy texture, and it doesn’t melt as smoothly.
