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“So good on a chilly evening, served with homemade cornbread. I usually make this in the crockpot, but you can make it on the stove too. I've also added hominy to this and it's a terrific addition. In a pinch you can use canned chicken too.”
6hrs 5mins

Ingredients Nutrition

  • 2 cups cooked chicken, shredded
  • 2 large potatoes, peeled and diced
  • 3 carrots, peeled and sliced
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 2 (14 3/4 ounce) cans creamed corn
  • 1 medium onion, chopped
  • 1 tablespoon Mrs. Dash table blend seasoning
  • 1 teaspoon salt
  • 1 tablespoon dried basil
  • 12 teaspoon pepper


  1. Add the prepared vegetables, spices & herbs to the crock pot.
  2. Pour all the remaining ingredients into the pot (no need to drain anything).
  3. Mix lightly and cover.
  4. Cook on low for 6-8 hours (crockpot) or bring to a boil then lower heat to a simmer and cook for 45 minutes, or until the vegetables are done.
  5. If stew is too thin, thicken by adding 2 T of instant mashed potatoes, then cook an additional five minutes.

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