The very first time I made Alabama Chicken Stew, I remember standing over the pot and thinking, Why does this smell like childhood, even though I didn’t grow up in Alabama? Something about the sweet tomato base, the slow-simmered chicken, and those soft potatoes hits you right in the nostalgia.

It’s one of those stews that feels familiar the second you taste it—like something you’ve always known, even if this is your first spoonful. I stumbled across it during a road trip through the South, and the memory still makes me smile. A tiny church fundraiser, two folding tables, a line of locals who obviously knew something I didn’t. One Styrofoam cup later and… hooked. Absolutely hooked.

Back home, I kept trying to recreate it. The broth had to be thick—almost like a stew-soup hybrid. The chicken had to shred without falling apart completely. And the potatoes needed to be tender enough to melt but not dissolve. It took me a few tries, but eventually I hit that sweet spot.

Now it’s one of those recipes I make when the weather cools down, or honestly, whenever I need a warm, grounding, Southern-style hug in a bowl. The color alone—deep, warm, tomato-red—makes the whole kitchen glow. And every time I lift the lid and that cloud of steam escapes, I think, Okay, this is exactly why home cooking never gets old.

Recipe Resume (Quick Selling Points — Todd Wilbur Style)

Thick, hearty, Southern comfort you can make any night.
Full of tender shredded chicken—no fuss, just flavor.
Tomato-rich broth with a touch of sweetness, pure Alabama style.
Budget-friendly, easy ingredients you already have.
Perfect for meal prep and even better the next day.
A one-pot miracle for busy nights or cozy weekends.
Feeds a crowd without breaking a sweat.
Iconic Southern flavor that feels like home.

Why This Alabama Chicken Stew Is The Only One You’ll Ever Need

One fall evening, I served this stew to my friends during what we optimistically called a “porch dinner,” even though it was freezing. Everyone wrapped themselves in blankets, gripping warm bowls like tiny heaters. And after the first bite, nobody talked for a minute—we all just sighed in unison. That’s how I knew this recipe had carved itself into my permanent rotation.
Cuisine: Southern / American

What You Really Need to Make This Amazing Alabama Chicken Stew (Simplified)

• 2 lbs chicken thighs (or breasts)
• 1 onion, chopped
• 3 potatoes, diced
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 cup chicken broth
• 1 cup frozen corn
• 1 tbsp sugar
• Salt, pepper, paprika
• Optional: hot sauce, Worcestershire

How to Master the Perfect Alabama Chicken Stew (My Secret Method)

Start by softening your onions in the pot until they smell sweet and mellow. Add the chicken right on top—no need to brown it—just let it gently poach in the broth and tomatoes. This makes the meat unbelievably tender. Once the chicken is cooked, shred it loosely with two forks and drop it back in like you’re tucking it into bed.

Add your potatoes and corn, then let everything simmer slowly. The potatoes thicken the stew naturally, and the tomato sauce ties everything together with that signature Alabama richness. Taste as you go; this stew thrives on tiny adjustments. A splash of Worcestershire or a hint of hot sauce can take it from “good” to “oh wow.”

Chef’s Notes and Tips For A Flawless Alabama Chicken Stew

This stew should be thick—almost scoopable—so don’t be afraid to let it simmer longer if you want a deeper texture. If it gets too thick, a splash of broth brings it right back to life.

Also, sugar might seem unusual in a savory stew, but it’s traditional in many Southern tomato-based chicken stews because it balances acidity and creates that iconic sweet-savory comfort.

Get Creative! Easy Substitutions and Fun Variations

Swap potatoes for sweet potatoes to add a deeper sweetness. Use rotisserie chicken for a weeknight shortcut. Add lima beans, okra, or smoky sausage if you want something more rustic and hearty.

You can even give it a “camp stew” twist by adding pulled pork—yes, really! Alabama cooks do this and it’s incredible.

Lighten It Up! Simple Swaps for a Healthier Alabama Chicken Stew

Use skinless chicken breasts, low-sodium tomato sauce, and skip the sugar. Swap potatoes for cauliflower florets to lower carbs while keeping the stew hearty. A splash of apple cider vinegar instead of sugar brightens the flavor without adding calories.

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other Recipes.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe:

1. What makes an authentic Alabama chicken stew recipe unique?

Authentic Alabama chicken stew stands out because of its thick texture and tomato-forward flavor. It’s closer to a “camp stew” than a typical broth-based chicken soup. The sweetness, the slow-simmered chicken, and the hearty potatoes come together in a way that feels deeply Southern. It’s simple food, but built on layers of quiet, everyday technique.

Another distinct feature is how communal it is. This stew is often served at church events, fundraisers, fall gatherings, and large family dinners. It’s meant to be shared—big pot, long simmer, everyone waiting with a bowl in hand. That’s part of why the flavor is so nostalgic and comforting.

2. Can I make this Southern tomato-based chicken stew in a slow cooker?

Yes—this recipe is perfect for slow cookers. Add all ingredients except the corn and cook on LOW for 6–7 hours. Once the chicken is tender, shred it, add the corn, and let it warm through. Slow cooking deepens the tomato flavor and makes the chicken unbelievably soft.

The only thing to watch is the liquid level; slow cookers don’t reduce as much, so you may want to remove the lid during the last hour if you prefer a thicker consistency.

3. How do I keep the potatoes from falling apart?

Choose waxy potatoes like Yukon Golds. They hold their shape better than russets. Also, add them halfway through the cooking time instead of at the beginning. This helps you keep that tender-but-intact texture that makes old-fashioned chicken stew with potatoes so satisfying.

If you love thicker stew, let a few potatoes naturally break down—it’s built-in thickening without flour.

4. Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is one of the easiest shortcuts for anyone learning how to make Southern chicken stews quickly. Just shred it and add it during the last 20 minutes of simmering. You’ll still get that rich, Alabama-style flavor without starting from raw chicken.

To mimic that slow-cooked depth, add a splash of broth and let everything bubble gently.

5. Is Alabama chicken stew spicy?

Traditionally, it’s mild. The sweetness of the tomatoes balances everything. But many Alabama cooks add hot sauce or crushed red pepper to give it a gentle warmth. The beauty of this recipe is how customizable it is—turn up the heat, or keep it mellow and family-friendly.

Alabama Chicken Stew

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 lbs chicken thighs (or breasts)

• 1 onion, chopped

• 3 potatoes, diced

• 1 can diced tomatoes

• 1 can tomato sauce

• 1 cup chicken broth

• 1 cup frozen corn

• 1 tbsp sugar

• Salt, pepper, paprika

• Optional: hot sauce, Worcestershire

Directions

• Start by softening your onions in the pot until they smell sweet and mellow. Add the chicken right on top—no need to brown it—just let it gently poach in the broth and tomatoes. This makes the meat unbelievably tender. Once the chicken is cooked, shred it loosely with two forks and drop it back in like you’re tucking it into bed.
• Add your potatoes and corn, then let everything simmer slowly. The potatoes thicken the stew naturally, and the tomato sauce ties everything together with that signature Alabama richness. Taste as you go; this stew thrives on tiny adjustments. A splash of Worcestershire or a hint of hot sauce can take it from “good” to “oh wow.”