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Nutrition Facts
Serving Size 1 (263g) Recipe makes 8 servings
Calories 235
Calories from Fat 90		(38%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 845mg		35%
Potassium 357mg		10%
Total Carbohydrate 25.9g		8%
	Dietary Fiber 2.0g	8%
	Sugars 4.1g
Protein 13.5g		27%
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Anson County Chicken Stew (Crock Pot)

Recipe #45556 | 40 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Fauve
Nov 11, 2002

I have just divulged my own county's, my grandmother's, and my mother's most coveted soup recipe. (Lord, help me!) My most wonderful food memories stem from this soup. When I was a little girl, family and friends would gather at my parents house, bringing proportionately larger amounts of the listed ingredients (alas, usually fresh ingredients). Everyone would gather outside around the old iron washpot over a wood fire and prepare this stew with the ingredients they had brought. My mom and dad cooked the stew for hours as everyone visited. The results? Simply perfection. Nothing has ever tasted better to me on a cold Winter day.

SERVES 8 (change servings and units)

Ingredients

2 cups diced cooked chicken (boiled)
1 (16 ounce) can whole kernel corn
1 (16 ounce) can creamed corn
1 small onion, finely diced
1 (14 1/2 ounce) can chicken broth (not the condensed kind)
1 (10 3/4 ounce) can cream of chicken soup, so or cream of celery soup
salt and pepper, as needed
2-3 bay leaves
1 pinch basil
1/2 teaspoon fresh rosemary, snipped (optional)
3 tablespoons butter

Directions

1
Place all ingredients into crock pot.
2
Cook on "low" setting for approximately 6 hours.
3
Serve with saltine crackers and a green salad.

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Featured Reviews for This Recipe

From: Michelle S.

On Sep 24, 2009

This is some tasty stuff! I sauteed my onion in the butter before adding to the crockpot. I also added some celery flakes and diced pimento for color. I did add more than a dash of basil, and the optional rosemary. I used seasoned salt and pepper instead of the regular. I decided at the last minute to add a shredded medium potato to naturally thicken the mixture a bit. Scrumptious! This is total comfort food! And it is so quick to throw together!

2 people found this review helpful

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From: cali~jenn

On Apr 2, 2009

yum! i had planned on making corn chowder, adding chicken when i saw this recipe which is similar. i doubled the recipe using 2 chicken breasts that i browned with chalula dry seasoning then cut up into small bites and tossed into the soup. since i was planning on making corn chowder i figured i would also add 2 cans of potato soup and a can of evaporated milk that were supposed to go into the chowder originally. this turned out sooo good and easy. i simmered on the stove for a few hours instead of using the crock pot and served with french bread. thank you for this recipe, we will eat it again for sure. oh and also i did use a lot of pepper to give it some kick.

0 people found this review helpful

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From: Smilynn

On Nov 18, 2002

This is a great cold weather recipe. My friend and roomate loved it. It was easy to prepare. I didn't have the "herbed" cream soup so I used plain cream soup and added a few spices of my own to make up for the flavor and it was still great. I served with saltines and a green salad. I can't wait to try again with the proper herbed soup and see how close I came the first time with my own spices. I might also try sometime with ground beef and serve with cornbread. Shucks.....wish I had some left for lunch today! Thanks for posting.

9 people found this review helpful

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From: ratherbeswimmin'

On Oct 4, 2009

Beautiful combination of flavors that had me feeling so cozy and warm. I used roasted chicken thighs and homemade chicken stock. Perfectly seasoned. Enjoyed with a big chunk of warm, crusty bread. Thanks for sharing this special recipe.

2 people found this review helpful

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