Pennsylvania Dutch Chicken Stew Recipe

Name: Pennsylvania Dutch Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 3/4 ounce) cans cream of chicken soup; 2 cups yukon gold potatoes, peeled and diced; 2 cups butternut squash, peeled and diced; 2 cups diced carrots; 1 ½ cups frozen small whole onions; 1 cup frozen corn; 2 celery ribs, chopped; 2 tablespoons snipped fresh dill; ½ teaspoon salt; ½ teaspoon pepper; 6 skinless chicken thighs or 3 -4 skinless chicken breast halves; 3 tablespoons all-purpose flour; 1 package egg noodles

Servings: persons

2 (10 3/4 ounce) cans cream of chicken soup
2 cups yukon gold potatoes, peeled and diced
2 cups butternut squash, peeled and diced
2 cups diced carrots
1 ½ cups frozen small whole onions
1 cup frozen corn
2 celery ribs, chopped
2 tablespoons snipped fresh dill
½ teaspoon salt
½ teaspoon pepper
6 skinless chicken thighs or 3 -4 skinless chicken breast halves
3 tablespoons all-purpose flour
1 package egg noodles

1
Combine soup, potatoes, squach, carrots, onions, corn, celery, dill, salt and pepper in a large 6 quart crockpot; stir well.
2
Add chicken on top of soup mixture.
3
Cook on Low for 6 to 7 hours.
4
I place 3-4 frozen chicken breast halves in to the crockpot.
5
By adding frozen chicken at the beginning, this helps from having dried out chicken.
6
Remove chicken to cutting board and skim off fat from soup mixture.
7
In a small mixing bowl, blend together flour and water.
8
Next, stir in sour cream.
9
Add this mixture to soup that is in the crockpot.
10
Cook for an additional 30 minutes until soup mixture thickens.
11
Shred meat and add this along with peas to crockpot for the last 30 minutes.
12
Serve over hot cooked egg noodles.

1608

kcal

Calories

102

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (10 3/4 ounce) cans cream of chicken soup, 2 cups yukon gold potatoes, peeled and diced, 2 cups butternut squash, peeled and diced, 2 cups diced carrots, and more.

Yes, Pennsylvania Dutch Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pennsylvania Dutch Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions