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Rotisserie Chicken Stew
with cabbage / carrots / peas

Active: 45 Total: 45

Get the most out of a rotisserie chicken with this soothing stew. Packed with vegetables and herbs, it makes a perfect one-pot meal.



Rotisserie Chicken Stew:
  • Carrots - 6 oz , peeled and chopped
  • Celery - 2 stalks , chopped
  • Onions, medium - 1 , chopped
  • Garlic - 1 clove , chopped
  • Rotisserie chicken - 1/2 , meat chopped
  • Parsley (opt) - 2 Tbsp , chopped
  • Peas, frozen - 1 cup , defrosted
  • Butter - 1 Tbsp
  • Coleslaw mix - 8 oz (sub thinly sliced cabbage)
  • Stock, any type - 6 cups
  • Thyme, dried - 1 tsp
  • Bay leaves - 1


  1. Carrots / Celery / Onions / Garlic - Prep as directed. Store carrots, celery, and onions in one container. Store garlic separately. (Can be done up to 5 days ahead)

  2. Chicken - Shred or chop chicken (skip if prepped ahead for Tuesday). (Can be done up to 5 days ahead)

  3. Parsley - Prep as directed.

  4. Peas - Defrost.

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  1. Heat a Dutch oven with butter (portion for stew) over medium heat. When butter is melted and beginning to sizzle, add carrots, celery, and onions along with a pinch of salt. Saute until vegetables begin to soften, 5 to 6 minutes.

  2. Add garlic and coleslaw mix and continue to cook for 2 to 3 minutes more, or until garlic is fragrant.

  3. Add stock, thyme, and bay leaves to the pot and bring to a simmer. Cover with a lid and simmer over low heat until vegetables are tender, 10 to 15 minutes.

  4. Add chicken and peas to the stew. Taste and season with some salt and pepper if needed, and continue to simmer until everything is warmed through.

  5. Ladle chicken stew into serving bowls. Top bowls with chopped parsley (if using) and enjoy!



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