Country Chicken

Country Chicken

37 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Recipe by  JJ

“Easy stewed chicken with sour cream gravy that is sure to stick to your ribs. This can also be done in an electric skillet set to 350 degrees F (175 degrees C).”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Melt the butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a little salt and pepper, then place them in the pan. Cook, turning as necessary, until the skin is evenly browned.
  2. Pour the chicken broth and water into the pot, and bring to a boil. Stir in the bouillon cubes until dissolved. Simmer over low heat for 35 to 45 minutes, or until chicken is almost falling off of the bone.
  3. Remove the chicken pieces from the pot and set aside. Stir the sour cream into the broth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice or noodles.

Share It

Reviews (37)

Rate This Recipe


3 stars because the original is way too high in calories, fats and sodium. I made major changes to ingredients cutting way back on butter----1-T for flavor, a little canola oil and spraying the nonstick pot with PAM. Threw in a package of sliced baby bella mushrooms & a diced onion first, cooked them a til onion was transparent then removed added a little more oil and browned the chicken a little. Used skinless chicken thighs(more flavor) and breast strips. Returned the onion mushroom mix to pot, added seasonings--salt, pepper, poultry seasoning(all to taste)& 3 cans of low sodium chicken stock and simmered until meat was tender. Used 8 oz. each of low fat & fat free sour cream. If it needs thickening add a little corn starch and water before adding sour cream. Served over instant brown rice(I added a little onion powder to it) and tossed some chopped green onions on top. A bit more work but I'm suppose to be on a low sodium, low fat, low everything, if it tastes good spit it out, diet.



my daughter made this for dinner and it turned out great. she used boneless/skinless breast, accidentaly took out wrong package , so she cubed it and followed rest of recipe to a T.



Great simple dish with a lot of flexibility. Great to use as a base. I followed the recipe but added onions and carrots. My husband and sons loved it and I will make it again

More Reviews

Similar Recipes

Country Chicken Casserole

Country Chicken Casserole

Country Style Barbecued Chicken

Country Style Barbecued Chicken

Country Chicken Supper

Country Chicken Supper

Country Style Chicken

Country Style Chicken

Cheddar Broccoli and Chicken Casserole from Country Crock(R)

Cheddar Broccoli and Chicken Casserole from Country Crock(R)

Easy Mac and Cheese Veggie Chicken Casserole from Country Crock(R)

Easy Mac and Cheese Veggie Chicken Casserole from Country Crock(R)


Amount Per Serving (4 total)

  • Calories
  • 1442 cal
  • 72%
  • Fat
  • 115.8 g
  • 178%
  • Carbs
  • 6.4 g
  • 2%
  • Protein
  • 89.6 g
  • 179%
  • Cholesterol
  • 457 mg
  • 152%
  • Sodium
  • 2156 mg
  • 86%

Based on a 2,000 calorie diet



previous recipe:

Country Style Chicken Sausage Eggs Benedict


next recipe:

Country Style Barbecued Chicken