Canned Chicken Dinner Recipe
A hearty, one-pan meal that combines the convenience of canned chicken with fresh, vibrant flavors. Think of it as a quick chicken stew, but with a little more oomph. It's characterized by its tender chicken, colorful vegetables, and a savory broth that ties everything together beautifully.
Ingredients
- 2 10-ounce cans canned chicken, drained
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and sliced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 medium potatoes peeled and diced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped
- 2 tablespoons cornstarch
- 4 tablespoons cold water
Instructions
- Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch with 4 tablespoons of cold water until smooth. Set aside.
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes.
- Add Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant.
- Pour in Broth: Pour the chicken broth into the pot. Bring the mixture to a simmer.
- Add Potatoes and Seasoning: Add the diced potatoes, dried thyme, salt, and black pepper to the pot. Stir well to combine everything.
- Simmer: Cover the pot and let the mixture simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Chicken: Stir in the drained canned chicken. Make sure the chicken is heated through, which should take about 5 minutes.
- Thicken the sauce: Add the cornstarch slurry to the pot. Continue stirring until the sauce has reached your desired thickness.
- Garnish and Serve: Remove the pot from the heat. Garnish with fresh parsley, if desired. Serve hot, and enjoy your quick and easy chicken dinner!