BBQ Chicken Stew recipe
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Ingredients
- 4 slices bacon 6 tablespoons unsalted butter 5 medium red potatoes, peeled and diced 4 carrots, chopped 4 ribs celery, chopped 1 onion, diced 2 tablespoons minced garlic ¾ cup all-purpose flour 5 cups chicken broth 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained 1 teaspoon salt 1 teaspoon granulated garlic 1 teaspoon onion powder 1 teaspoon red pepper flakes ½ teaspoon ground black pepper 1 cup heavy cream ¾ cup milk ¾ cup shredded Cheddar cheese 2 cups chopped cooked chicken breast ½ cup barbeque sauce
Nutrition Info
- 546.5 caloriescarbohydrate: 48.3 gcholesterol: 114.1 mgfat: 29.8 gfiber: 5 gprotein: 21.7 gsaturatedFat: 16.8 gservingSize: -sodium: 1618.2 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions BBQ Chicken Stew
Directions
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, chop and set aside.
At the same time, melt butter in a large pot over medium heat. Saute potatoes, carrots, celery, onion, and garlic in the hot butter for about 8 minutes. Mix in flour and cook and stir for 30 seconds. Add chicken broth, tomatoes, salt, granulated garlic, onion powder, red pepper flakes, and black pepper. Bring to a boil.
Reduce heat and let simmer for 3 to 5 minutes. Add heavy cream and milk. Return to a simmer and cook until vegetables are tender, 12 to 15 minutes. Stir in Cheddar cheese until it melts, about 5 minutes. Add chicken, bacon, and barbeque sauce to heat through, about 5 minutes. Stir to combine and serve.