Winner, winner, what's for dinner?

Chicken is the feature ingredient for this week's recipe column. There are so many different options for purchasing chicken, whether whole, already cut into pieces, fresh or frozen, boneless and/or skinless, and the list can go on. I always watch for chicken to go on sale, and purchase what is available. We enjoy boneless, skinless thighs, as they have a nice flavor, but whatever is on sale is what I buy and freeze to use as needed.

I did sneak in one non-chicken recipe for fried cornbread to go along with the chicken stew recipes. I typically do not fry cornbread, but this recipe caught my eye, so I decided to include it for you.

Slow-Cooker Garden Harvest Chicken Stew

• 3 to 4 boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 medium Yukon Gold potatoes, peeled and cubed
• 4 large carrots, peeled and sliced thin
• 1 cup fresh or frozen green beans
• 1/2 medium onion, chopped
• 3 cups low-sodium chicken broth
• 1 chicken bouillon cube
• 1 cup water
• 1 bay leaf
• 1 (6-ounce) can tomato paste
• 1 zucchini squash, cut
• 1/4 cup cold water
• 3 tablespoons cornstarch

Cut the chicken into bite-size pieces. In a large skillet, add the olive oil. Add the chicken and sprinkle with salt and pepper to taste. Saute the chicken until lightly browned. Set aside when done.

In a large slow cooker, combine the rest of the ingredients except for the zucchini, 1/4 cup cold water and cornstarch. Mix well and cook on low for 6 to 7 hours (or high for 4 hours). The last two hours of cooking, add the zucchini. When all the vegetables are soft, in a separate bowl mix together the cold water and cornstarch, stirring until smooth.

Stir into the stew and cook for an additional 20 minutes or until the sauce thickens.

Tuscan Chicken Stew

• 1 (5- to 6-pound) stewing chicken
• 2 cups water
• 4 cups chicken broth
• 2 or 3 teaspoons salt, divided
• 1 1/2 teaspoons black pepper, divided
• 1 bay leaf
• 4 ribs celery, diced
• 3 carrots, diced
• 1 large onion, diced
• 5 medium red potatoes, sliced
• 1 (15-ounce) can great Northern beans, drained and rinsed
• 1 teaspoon dried thyme
• 6 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon Italian seasoning
• 4 Roma tomatoes, halved lengthwise and sliced

In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 teaspoon salt, 1 teaspoon black pepper and bay leaf, covered, over medium-low heat for one hour. Remove chicken and set aside to cool. Pour broth through strainer and add broth back to Dutch oven.

Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1 or 2 teaspoons salt, depending on how salty the chicken broth is (salt to taste), and 1/2 teaspoon pepper. Reduce heat to medium-low and cook, uncovered, for 45 minutes, to help reduce the stew and enhance the flavor.

Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside. Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine. Cover pot, remove from heat and let stew rest for 30 minutes. Stir and serve with cornbread, crusty bread or these two-ingredient hot-water cornbread treats.

Two-Ingredient Fried Hot-Water Cornbread

• 2 cups Martha White self-rising buttermilk cornmeal mix with "Hot Rize"
• 1 cup very hot water

Stir together cornmeal and water until completely smooth. Heat 1/4 inch vegetable oil in a large skillet over medium high heat. When oil is hot, carefully drop batter from a spoon into the oil and lightly press flat with back of spoon. Cook until browned on the bottom, then flip and cook until browned on the other side. Remove to paper towel-lined plate. Serve piping hot. Makes about 15 servings.

Note: The following add-ins are excellent in this. Stir them in after the cornmeal and water have been stirred together: chopped onions, 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, 1/2 cup drained corn kernels, 1/2 cup shredded cheddar cheese, finely diced jalapeños, 1 teaspoon parsley or basil, etc. Be creative and experiment with what your family might enjoy.

Cheesy Biscuit-Topped Chicken Pot Pie

• 2 (10.75-ounce) cans cream of chicken soup
• 2 cups frozen mixed vegetables
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce
• 4 cups shredded cooked chicken

For the biscuits:

• 2 cups White Lily self-rising flour
• 1/4 cup vegetable shortening
• 3/4 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon dried chives, optional
• 1 cup shredded sharp cheddar cheese

Heat oven to 450 degrees. Heat a 10-inch skillet over medium heat and add the undiluted cream of chicken soup and the frozen mixed veggies. Heat until bubbly, stirring frequently, and cook 5 to 8 minutes or until the vegetables are cooked to your liking. Stir in the pepper and soy sauce, then gently fold in the chicken. The skillet will be full, so be careful. Remove from the heat and set aside.

In a large bowl, add the flour and cut the shortening into the flour with two forks (or a pastry blender) until the crumbs are the size of peas. Add in the milk, salt, garlic powder, chives and cheese and stir until just combined; do not overmix this dough. The dough should be soft, so you may add additional milk if necessary. Drop the dough by heaping spoonfuls onto the top of the chicken mixture. Place the skillet on a rimmed baking sheet or pizza pan and bake for 10 to 12 minutes, or until the pie is bubbly and the biscuits are golden brown.

Slow-Cooker Chicken Pot Pie

For those of you who love your slow cooker, here is a version for you to use.

• 4 frozen chicken breasts
• 1 teaspoon dried minced onion
• 1/2 teaspoon poultry seasoning
• Salt and pepper, to taste
• 2 cans condensed cream of chicken soup, undiluted
• 3 or 4 russet potatoes, diced
• 2 cups frozen peas and carrots
• 1/2 cup heavy cream
• 1 can biscuits, frozen biscuits or homemade biscuit recipe, prepared
• Optional: shredded cheese for topping

Place frozen chicken breasts into the bottom of slow cooker. Season chicken with dried onion, poultry seasoning and salt and pepper. Pour the contents of both cans of cream of chicken soup over the frozen chicken breasts, then top with diced potatoes. Cover and cook on low for about 6 hours. Then, using two forks, shred the chicken or take it out and dice into small bite-sized pieces, then put it back in the Crock-Pot. Chicken will be very tender, so this should be quick. Stir in frozen peas and carrots and heavy cream. Stir.

Cover and cook for an additional 20 or 30 minutes. While it's finishing up, this would be a good time to start preparing your biscuits. Make the biscuits according to the package directions. Once biscuits are done, split them open and put into a bowl or on a plate.

Then serve the chicken potpie mixture on top. Optional: Add shredded cheese on top before serving.

Have a great week, and until next time, happy cooking.