Barbecue Chicken Stew

A Delicious Leftover Recipe

This easy and quick recipe is a great way to use leftover chicken. I had intended to use some leftover chicken in a homemade barbecue sauce and serve it over buns, but I had some leftover chicken stock from cooking the chicken that I didn’t want to waste, so I added it to the barbecue sauce and it turned into a wonderful stew. If you don’t have homemade stock, it is fine to use canned stock or chicken bouillon. I served it with onion buns thinly spread with a mixture of olive oil and butter and sprinkled with garlic powder, then heated in the oven until the butter melted. Dipping the buns into the juice was delicious!

1 15 oz. Can Tomato Sauce
1 Cup Homemade Chicken Stock (or canned or bouillon)
2 Tbsp. Prepared Mustard
3/4 Cup Brown Sugar
2 Tbsp. Worcestershire Sauce
2 Tbsp. Vinegar
1 tsp. each Onion and Garlic Powder
1/2 tsp. Ground Black Pepper
2 Cups Cut-Up Cooked Chicken
2 Cups Cut-Up and Cooked Sliced Carrots or one 15 oz. Can of Carrots

In a deep frying pan or dutch oven, combine the first 8 ingredients. Bring to a boil and add the cooked chicken and carrots. Heat until heated through. Serves 4-6.

By: Monica Resinger. For more delicious leftover recipes, see the Leftover Recipe E-book: homemakersjournal.com/leftovers.htm For more mouth-watering chicken recipes, see the Down Home Chicken Recipes E-book: homemakersjournal.com/chickenrecipes.htm Get Monica’s FREE weekly e-zine for homemakers!