Everyone is ready for a change in seasons, both literally and figuratively. Rotisserie chicken stew is a comforting and easy weeknight meal the whole family will enjoy.
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Rotisserie chicken stew starts off with... you guessed it, a rotisserie chicken. Bringing home a prepared chicken saves so much time and clean-up during the week. Now, roasting my own whole chickens is still close to my heart and a priority. This recipe just taps into my need for solutions during busy weeks.
I'll buy one or two rotisserie chickens from Costco and hack them up as soon I get the groceries unloaded. I eat the legs right there on the spot because they're just so darn good. If you can carve a hot chicken without eating some of it, I might not trust you as a human being. Anyway, I discard the skin and dice up all the meat, put it in a container and save for when I'll cook my stew.
The rest of the ingredients include: whole carrots, chicken stock, butter, gluten free flour, cornstarch, Kitchen Bouquet, Organic Better Than Bouillon, and a little white wine.
Making this really is pretty simple. Since the chicken is already cooked, we only have to get the carrots going. The carrots will cook in the chicken stock, white wine, a little flour and butter. I have to use gluten free flour. Because of that, I use a cornstarch slurry towards the end so that the texture is perfectly smooth and velvety. Too much gluten free flour can be grainy. That bugs me. The cornstarch slurry will get the stew thickness just right.
Once the carrots have cooked through, it's all about getting the chicken and other flavor making ingredients into the pot. It doesn't take long or too much effort.
Last note: as always, the wine is optional.
Rotisserie Chicken Stew
- 1 Costco Rotisserie Chicken skin removed and meat cut in bite sized pieces
- 4 large carrots peeled and sliced to ¼”
- 3 tablespoon butter
- ¼ cup dry white wine such as Kirkland Signature Pinot Grigio
- 4 cups chicken stock
- 1 teaspoon onion powder
- 1 teaspoon Kitchen Bouquet
- 2 teaspoon Oraganic Better Than Bouillon (*note below)
- 2 tablespoon cornstarch
- ¼ cup cold water
- 1 teaspoon salt
- ½ teaspoon pepper
- Heat a large pot or Dutch oven on medium. Add butter and stir to melt.
- Add sliced carrots, salt, and pepper.
- Add white wine and stir well. Cook for 2 minutes until alcohol scent has cooked off.
- Add ½ of a cup of chicken stock and stir well to avoid lumps. Then add the rest of the stock. Cover and bring to a low simmer.
- Cook for 15 minutes. The carrots will still be slightly firm in the middle.
- Uncover and add diced rotisserie chicken, onion powder, Kitchen Bouquet, and Better Than Bouillon.
- Stir and cook for an additional 5 minutes.
- In a glass cup, combine cornstarch with 2 tablespoons of cold water and mix up to make a slurry.
- Add cornstarch slurry to the pot and stir well. The cornstarch will activate when it gets hot enough, so make sure the stew is still at a simmer.
- If you like the gravy in the stew thicker, you may want to add more cornstarch slurry. But it will continue to thicken after you turn off the heat and it cools.
- Serve with mashed potatoes.
We eat it this over a big pile of mashed potatoes. The thick gravy calls for a creamy mashed potato. My husband, without fail, eats this meal until he is stuffed every time. Rotisserie chicken stew and mashed potatoes is just that good!
Rotisserie Chicken Stew Served
Organic Better Than Bouillon - also available at Costco