Chicken Slop is a comforting dish that brings together simple ingredients into a hearty and flavorful meal. Originating from Southern kitchens, this recipe has stood the test of time as a go-to for cozy family dinners. It’s easy to make and perfect for those nights when we want something warm and satisfying without spending hours in the kitchen.
What makes Chicken Slop special is its rich blend of tender chicken, savory broth, and a medley of vegetables that come together in a thick, stew-like consistency. Whether you’re new to Southern cooking or looking to add a new favorite to your recipe collection, this dish delivers on taste and comfort. Let’s dive into making this classic that’s sure to become a staple in our homes.
Ingredients
To make our Chicken Slop truly hearty and delicious, we gather a selection of fresh and pantry staples that combine to create its rich flavor and comforting texture. Here is a detailed list of ingredients, ordered by use, with prep notes to ensure smooth cooking:
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium potato, peeled and cubed
- 4 cups chicken broth, preferably low sodium
- 1 cup whole kernel corn, drained if canned
- 1/2 cup flour for thickening
- 3 tablespoons vegetable oil or butter for sautéing
- 1 teaspoon smoked paprika for depth and warmth
- 1/2 teaspoon dried thyme for herbal notes
- Salt and freshly ground black pepper, to taste
- Hot sauce or cayenne pepper (optional, for a mild kick)
We recommend using boneless skinless chicken thighs as they stay tender and absorb flavors better during slow simmering. The mix of aromatic vegetables like onion, garlic, carrots, and celery builds a flavorful base, while potato and corn add body and sweetness to the slop.
| Ingredient | Quantity | Prep Details |
|---|---|---|
| Chicken thighs | 2 pounds | Cut into bite-sized pieces |
| Onion | 1 medium | Finely chopped |
| Garlic | 3 cloves | Minced |
| Carrots | 2 large | Peeled and diced |
| Celery | 2 stalks | Diced |
| Potato | 1 medium | Peeled and cubed |
| Chicken broth | 4 cups | Preferably low sodium |
| Whole kernel corn | 1 cup | Drained if canned |
| Flour | 1/2 cup | For thickening |
| Vegetable oil or butter | 3 tablespoons | For sautéing |
| Smoked paprika | 1 teaspoon | |
| Dried thyme | 1/2 teaspoon | |
| Salt and black pepper | To taste | |
| Hot sauce or cayenne | Optional | Adds heat if desired |
This lineup ensures our Chicken Slop will be full-bodied, rich in flavor, and perfectly balanced with savory and subtle sweetness. Let’s move forward to mastering the cooking process.
Equipment Needed
To prepare our Chicken Slop recipe perfectly, having the right equipment on hand is essential. This will ensure a smooth cooking process and help us achieve that rich, hearty texture we love.
| Equipment | Purpose |
|---|---|
| Large Dutch oven or heavy-bottomed pot | For browning the chicken and simmering the slop evenly |
| Chef’s knife | To chop vegetables and dice the chicken |
| Cutting board | A stable surface for precise cutting |
| Measuring cups | For accurately measuring broth and other liquids |
| Measuring spoons | To measure out spices like smoked paprika and thyme |
| Wooden spoon or silicone spatula | Ideal for stirring without scratching the pot |
| Ladle | For serving the chicken slop with ease |
| Mixing bowl | To toss flour with chicken pieces before browning |
| Strainer (optional) | To rinse vegetables or drain any excess broth |
We recommend using a heavy-bottomed pot because it distributes heat evenly and prevents the stew from scorching while simmering slowly. A large Dutch oven is our favorite choice for this dish.
Using accurate measuring tools guarantees that the flavors stay balanced through seasoning and broth ratios. When chopping, take care with a sharp chef’s knife for consistent vegetable and chicken pieces, which helps everything cook evenly.
Pro tip: a wooden or silicone spoon keeps your cookware intact and avoids any disruptive metal scraping sounds as you stir your Chicken Slop gently to blend the flavors.
Having these tools ready before we start makes the cooking experience enjoyable and efficient, setting us up for success with this delicious Southern classic.
Prep Work
Before we dive into cooking, thorough prep work ensures our Chicken Slop comes together perfectly. Let’s get the chicken and vegetables ready step-by-step for smooth and efficient cooking.
Preparing the Chicken
We start with 2 pounds of boneless skinless chicken thighs. These are ideal because they stay tender and soak up flavors beautifully. Here’s how we prep them:
- Pat dry the chicken thighs with paper towels for better browning.
- Trim any excess fat or connective tissue to avoid a greasy texture.
- Cut into bite-sized pieces about 1 to 1.5 inches wide. This size allows even cooking and easy serving.
- Season lightly with salt and pepper to enhance the chicken’s natural flavor before cooking.
Chopping Vegetables
The vegetables give our Chicken Slop its signature depth and hearty texture. Here’s how we prep each one precisely:
| Vegetable | Prep Details | Size/Shape |
|---|---|---|
| Onion | Peel and remove ends. | Dice into small uniform pieces (¼ inch) to ensure even softening and flavor release. |
| Garlic | Peel cloves completely. | Mince finely to distribute pungency throughout the dish. |
| Carrots | Peel gently to remove outer skin. | Cut into thin rounds or half-moons about ⅛ to ¼ inch thick for tenderness. |
| Celery | Trim ends and wash thoroughly. | Slice thinly to blend well with other vegetables without overpowering. |
| Potato | Peel the skin off. | Dice into ½ inch cubes to cook evenly and add creaminess. |
| Corn | Use fresh or thawed frozen corn. | No chopping required; measure by cup as per recipe for sweetness and texture. |
Having all ingredients chopped and ready improves our cooking flow and helps each element achieve the right flavor and texture in the Chicken Slop.
Cooking Instructions
Follow these precise steps to create a rich and hearty Chicken Slop that blends tender chicken, savory broth, and wholesome vegetables into a comforting Southern classic.
Making the Base
- Heat 2 tablespoons of cooking oil in a large Dutch oven over medium heat until shimmering.
- Add the chopped onion, diced carrots, and celery to the pot.
- Sauté the vegetables, stirring occasionally, for 5 to 7 minutes until they soften and develop a slight golden color.
- Stir in 3 minced garlic cloves and cook for an additional 1 minute until fragrant.
- Sprinkle 2 tablespoons of all-purpose flour evenly over the vegetables to create a roux.
- Cook the flour and vegetable mixture, stirring constantly, for 2 minutes to remove the raw flour taste and begin thickening the base.
- Gradually pour in 4 cups of chicken broth, whisking continuously to avoid lumps and build a smooth, savory base.
Cooking the Chicken
- Add the 2 pounds of bite-sized chicken thigh pieces that were prepped earlier into the broth mixture.
- Season with 1 teaspoon smoked paprika, 1 teaspoon dried thyme, salt, and black pepper to taste.
- Bring the mixture to a gentle simmer over medium-low heat.
- Cover the pot and cook for 20 to 25 minutes, stirring occasionally, until the chicken is tender and fully cooked through.
- Check the seasoning midway and adjust salt and spices as needed for a balanced flavor.
Combining Ingredients
- While the chicken cooks, add the prepared 1 medium potato, peeled and diced into the pot.
- Stir in 1 cup of corn kernels for sweetness and texture.
- Simmer uncovered for another 10 to 15 minutes, allowing the potato to soften and the slop to thicken to a hearty consistency.
- Throughout cooking, stir the slop gently to prevent sticking and ensure even cooking.
- Once the potatoes are fork-tender and the broth has thickened, remove the pot from heat.
- Taste and add any final seasoning adjustments such as a pinch of cayenne or extra black pepper.
- Serve hot, garnished optionally with freshly chopped parsley or green onions for color and fresh flavor.
| Cooking Step | Time Required | Key Technique |
|---|---|---|
| Sautéing vegetables | 5 – 7 minutes | Softening and flavor-building |
| Cooking garlic | 1 minute | Enhancing aroma |
| Roux preparation | 2 minutes | Thickening by flour cooking |
| Simmering chicken | 20 – 25 minutes | Tenderizing and flavor infusion |
| Final simmer (potato & corn) | 10 – 15 minutes | Thickening and vegetable cooking |
Pro Tip: Keep the heat moderate to prevent burning the base and ensure the chicken remains juicy and tender throughout cooking.
Serving Suggestions
To fully enjoy our Chicken Slop, consider these ideal serving options that highlight its rich flavors and satisfying texture.
- Serve hot in deep bowls to retain warmth and showcase the hearty consistency.
- Pair with warm cornbread or buttery biscuits for a traditional Southern accompaniment. The soft bread soaks up the flavorful broth delightfully.
- Add a side of steamed green beans or collard greens to complement the creamy texture with freshness and a slight crunch.
- Garnish with a sprinkle of fresh chopped parsley or green onions for a burst of color and mild onion flavor.
- For added bite, offer hot sauce or crushed red pepper flakes on the side. This lets everyone customize the dish’s heat level.
| Serving Element | Purpose |
|---|---|
| Deep bowls | Retain heat and contain the stew |
| Cornbread/biscuits | Soak up broth with buttery flavor |
| Steamed greens | Add freshness and balance |
| Fresh parsley/onions | Provide color and brightness |
| Hot sauce/pepper | Customize spice to taste |
We suggest pairing our Chicken Slop with a crisp white wine such as Sauvignon Blanc or a cold glass of sweet iced tea to enhance the Southern dining experience.
Storage Tips
To keep our Chicken Slop fresh and flavorful, proper storage is crucial. Follow these steps to enjoy every comforting bite even after cooking.
- Cool Quickly
Allow the slop to cool at room temperature for no more than 2 hours. Prompt cooling prevents bacterial growth while preserving the dish’s rich taste.
- Store in Airtight Containers
Transfer the slop into airtight containers. This seals in the moisture and flavors while avoiding contamination.
- Refrigeration Guidelines
Keep the sealed containers in the refrigerator at or below 40°F (4°C). Our Chicken Slop will stay fresh for 3 to 4 days under these conditions.
- Freezing Instructions for Extended Storage
For longer preservation, freeze the slop in portion sizes. Use freezer-safe airtight containers or heavy-duty freezer bags. It will maintain quality for up to 3 months.
- Labeling for Easy Reference
Always label your containers with the date of storage. This helps track freshness and safety easily.
| Storage Method | Temperature | Duration | Container Type |
|---|---|---|---|
| Refrigeration | 40°F (4°C) or below | 3 – 4 days | Airtight containers |
| Freezing | 0°F (-18°C) or below | Up to 3 months | Freezer-safe containers or bags |
- Reheating Tips
Reheat portions gently on the stove over medium heat until hot throughout, stirring occasionally to prevent sticking. Avoid overheating to maintain the dish’s texture and flavor.
- Avoid Repeated Temperature Changes
Minimize reheating multiple times. Each cycle can reduce the quality and safety of our Chicken Slop.
By following these storage tips, we ensure our hearty southern dish remains as delicious and comforting as the first serving.
Variations and Tips
To customize our Chicken Slop and keep it exciting, we can experiment with several variations and follow key tips for perfect results each time.
Variations
- Spicy Chicken Slop
Add 1 to 2 teaspoons of crushed red pepper flakes or a diced jalapeño when sautéing the vegetables. This will enhance the dish with a warm, lingering heat without overpowering the other flavors.
- Creamy Chicken Slop
Stir in 1 cup of heavy cream or half-and-half after the cooking process just before serving. This adds a luscious, silky texture that enriches the dish beautifully.
- Vegetable Boost
Incorporate additional hearty vegetables like diced bell peppers, okra, or mushrooms along with potatoes and corn to increase nutritional value and layers of taste.
- Herb-Forward Slop
Try fresh herbs like rosemary, sage, or tarragon instead of or alongside thyme for a different aromatic profile. Add these herbs about 10 minutes before the dish finishes simmering for maximum freshness.
- Slow Cooker Variation
Combine all ingredients except flour in a slow cooker. Cook on low for 6-8 hours. Use flour mixed with cold water as a slurry to thicken near the end by stirring it in and cooking on high for 20-30 minutes.
Tips for the Best Chicken Slop
| Tip | Description |
|---|---|
| Use Boneless Skinless Thighs | Thighs absorb flavor better and stay tender, making them ideal for slow cooking and stews. |
| Brown Chicken Thoroughly | Browning adds depth and richness to the broth, intensifying umami flavors. |
| Make a Roux Carefully | Cook flour with fat until golden to avoid a raw flour taste and to ensure smooth thickening. |
| Add Potatoes Last | Potatoes cook quicker and retain their shape better when added during the last 20 minutes. |
| Season Gradually | Taste and adjust salt and spices as you go for balanced flavor layers without over-seasoning. |
“Perfecting your Chicken Slop is about balancing rich flavors and remembering little details like browning and timing.”
Recommended Seasoning Quantities
| Ingredient | Quantity | When to Add |
|---|---|---|
| Smoked Paprika | 1 teaspoon | With chicken at start |
| Thyme (dried or fresh) | 1 teaspoon or 1 tbsp | During broth phase |
| Salt | To taste (approx. 1-1.5 tsp) | Gradually throughout |
| Crushed Red Pepper | 1 tsp (optional) | With vegetables |
| Black Pepper | ½ teaspoon | Final seasoning |
Using these Variations and Tips, we can tailor the Chicken Slop Recipe for different palates and occasions while maintaining its signature comforting richness and satisfying texture.
Conclusion
Chicken Slop is a versatile dish that brings warmth and comfort to any table. Its rich flavors and hearty ingredients make it a perfect choice for quick family meals or cozy gatherings. With simple prep and adaptable variations, it fits seamlessly into our busy lives without sacrificing taste.
By mastering this recipe and its tips, we can enjoy a satisfying meal that feels like home every time. Whether served with classic sides or customized to our preferences, Chicken Slop promises to become a favorite in our kitchen rotation. Let’s keep this Southern classic close and ready for whenever comfort calls.
Frequently Asked Questions
What is Chicken Slop?
Chicken Slop is a classic Southern dish made with tender chicken thighs, savory broth, and a mix of vegetables. It’s a hearty, comforting meal that’s simple to make and perfect for family dinners.
Which chicken cuts are best for Chicken Slop?
Boneless, skinless chicken thighs are recommended because they stay tender and absorb flavors well, making the dish rich and flavorful.
What vegetables are used in Chicken Slop?
Common vegetables include onions, garlic, carrots, celery, potatoes, and corn, which create a balanced and savory flavor in the dish.
What equipment do I need to make Chicken Slop?
You’ll need a large Dutch oven or heavy-bottomed pot, a sharp chef’s knife, cutting board, measuring cups and spoons, and a wooden spoon or silicone spatula.
How do I prepare the ingredients for Chicken Slop?
Trim and pat dry the chicken thighs, chop the vegetables into even pieces, and season the chicken lightly before cooking to ensure even cooking and good flavor.
How is Chicken Slop cooked?
Sauté vegetables, add garlic, then create a roux with flour. Add chicken, broth, and seasonings, simmer until chicken is tender, then add potatoes and corn until thickened.
What can I serve with Chicken Slop?
Serve it hot with warm cornbread or buttery biscuits. Steamed green beans or collard greens also pair well. Garnish with parsley or green onions for a fresh touch.
Can I customize Chicken Slop?
Yes! Try making it spicy with crushed red pepper, creamy with added heavy cream, or add extra vegetables. Fresh herbs and slow cooker methods also enhance the dish.
How do I store leftover Chicken Slop?
Cool quickly, store in airtight containers, and refrigerate for 3-4 days. For longer storage, freeze in portion sizes with labels for easy use later.
What is the best way to reheat Chicken Slop?
Reheat gently on the stove over low heat to keep its texture and flavor. Avoid repeated heating cycles to maintain quality.