Budget Friendly Stewed Chicken Legs Recipe

Last Updated on September 27, 2025 by Soul Food Cooking

There’s something comforting about a warm, filling meal that practically makes itself and after decades of making this dish, I can tell you Stewed Chicken Legs is one of those meals. This recipe is so easy to make and I have perfected it to be fall off the bone tender and super flavorful. I rely on this dish often as a weeknight meal and it never disappoints.

The beauty of this recipe is not just it’s simplicity but it consists of pantry staple ingredients that come together to make a delicious dinner. The oven does most of the work, leaving you free to enjoy the delicious aromas filling your kitchen.

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Why You’ll Love This Recipe

Full of Flavor: The combination of selected seasoning, the onion, garlic, celery and sweet bell peppers create layers of bold, savory flavor.

Easy Prep: Just season, assemble, and bake!

One-Pan Wonder: Minimal cleanup, maximum flavor.

Family-Friendly: Hearty and satisfying for kids and adults alike.

Ingredients Needed

• Chicken Legs – Affordable, juicy, and perfect for baking.
• Chicken Bouillon – Adds rich, savory depth to the sauce.
• Cream of Mushroom soup – The creamy base for the stew.
• Water – Helps thin out the soup for the perfect stew-like consistency.
• Green Bell Pepper – Adds fresh sweetness and crunch.
• Red Bell Pepper – Balances the green with mild, fruity flavor.
• Onion – A must-have for savory sweetness.
• Celery – Classic stew ingredient for aroma and texture.
• Garlic – Gives an aromatic, bold and earthy flavor.
• Cajun Seasoning – Brings warmth and a bit of heat.
• Paprika – Adds color and mild smokiness.
• Onion Powder – Enhances the onion flavor without overpowering.
• Garlic Powder – Boosts the garlic flavor.
• Black Pepper – Adds a hint of spice to this savory dish.
• Salt – Balances all the flavors and brings them all together.

Substitutions

• Chicken: While chicken legs are great tasting and economical, you could also use chicken thighs, wings or a mix of all three. Be certain to adjust cooking time if using larger or smaller pieces.
• Cream of Mushroom Soup: If you’re not a fan of cream of mushroom, cream of chicken or cream of celery soup can be used as a substitution.
• Vegetables: Feel free to get creative with your veggies! Carrots, potatoes (cut into small chunks), work well too.
• Seasoning: Adjust the amount of Cajun seasoning to your spice preference. You can also experiment with other herbs and spices like thyme, rosemary, or a touch of cayenne pepper for extra heat.

What You Will Need

• Cooking Utensils
• Bowls
• Baking Dish

Watch My Video for Stewed Chicken Legs

Instructions for Stewed Chicken Legs

Step 1: Preparation

Preheat your oven to 375°F (190°C). Thoroughly wash and dry your chicken legs then set them aside until later.

Step 2: Combining the Ingredients

In a medium bowl, combine the chicken bouillon, cream of mushroom soup, and water. Whisk well until smooth and fully combined. Set aside.

Step 3: Combine the Seasonings

In a small separate bowl, mix together the onion powder, salt, black pepper, garlic powder, paprika, and Cajun seasoning.

Step 4: Season the Chicken Legs

Generously season your chicken legs all over with the seasoning mixture. Make sure that all of your pieces are evenly coated with the seasoning mixture.

Step 5: Adding the Veggies and Chicken

To a 9×13 inch baking dish, add the chopped red bell pepper, green bell pepper, onion, celery, and minced garlic, spreading them evenly across the bottom. Arrange the seasoned chicken legs on top of the vegetables in the baking dish.

Step 6: Add The Soup Mixture

Carefully pour the soup mixture around the edges of the pan, avoiding pouring directly over the seasoned chicken legs to help preserve the seasoning. Cover the baking dish tightly with aluminum foil.

Step 7: Bake The Chicken Legs

Transfer the covered baking dish to the preheated oven and bake for 45 minutes. After 45 minutes, carefully remove the foil. Give the stew a gentle stir to combine the ingredients, then return the dish to the oven, uncovered, for an additional 45 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.

This baked stewed chicken is incredibly versatile and pairs well with a variety of sides. To truly embrace that comforting, soul food vibe, consider these delicious additions:

• Southern-Style Collard Greens: Tender collard greens offer a flavorful addition to this meal.
• Hot Buttered Cornbread: Essential for soaking up all the delicious gravy! The slight sweetness and crumbly texture of cornbread are a perfect match.
• Macaroni and Cheese: A baked, cheesy, bubbling macaroni and cheese casserole is the ultimate comfort food side, creating a truly indulgent meal.
• Candied Yams: Sweet and tender, often with a buttery, spiced glaze, these provide a delightful sweet counterpoint to the savory chicken.
• Green Beans (Southern Style): Made with bacon and hearty potatoes these aren’t your average steamed green beans. They’re infused with deep, smoky flavor.
• Black-Eyed Peas: A traditional Southern staple, often cooked with a bit of pork for added richness.
• Potato Salad: A creamy, tangy potato salad, perhaps with a hint of mustard or sweet relish, makes a refreshing cold side to balance the warm stew.

How to Store Stewed Chicken Legs

In the Refrigerator:
Allow the chicken to cool completely. Store in an airtight container for up to 4 days.

In the Freezer:
Transfer cooled chicken and sauce to a freezer-safe container. Store for up to 3 months. Label with the date and name.

How to Reheat

• Microwave: Heat individual portions in a microwave-safe dish for 2–3 minutes, stirring halfway through.
• Oven: Cover and reheat in a 350°F oven for about 20 minutes, or until hot.
• Stovetop: Gently reheat in a covered skillet over medium-low heat until warmed through, adding a splash of water if the sauce is too thick.

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