🧾 Ingredients
- 1.5–2 lb chicken thighs (bone-in or boneless)
- 4–5 medium potatoes, peeled and chunked
- 3–4 cups chicken broth
(Optional pantry basics often added but not counted: salt, pepper, garlic powder)
🔥 Instructions
1. Add everything to a pot
Place chicken, potatoes, and chicken broth into a large pot or Dutch oven.
2. Simmer slowly
Bring to a boil, then reduce to low heat.
Cover and simmer for 35–50 minutes, until:
- Chicken is tender and falling apart
- Potatoes are soft and creamy
3. Shred and thicken (optional)
Remove chicken, shred it, then return it to the pot.
Let it simmer uncovered for 5–10 minutes if you want a thicker, richer broth.
🍽️ Result
You get a simple, rustic stew that’s:
- Very tender
- Filling and warming
- Exactly the kind of “stretch meals” families used during tough times
