Stewed Chicken Legs

Budget Friendly Stewed Chicken Legs Recipe

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Last Updated on August 24, 2025 by Barbara

There’s something comforting about a warm, filling meal that practically makes itself. Oven Baked Stewed Chicken Legs is one of those meals. It is fall off the bone tender, super flavorful so simple to make. This dish is perfect for any night of the week.

This recipe consist of simple 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.

Stewed Chicken Legs
Stewed Chicken Legs
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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 for Stewed Chicken Legs

Ingredients for Stewed Chicken Legs
  • 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 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), works 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

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Instructions for Stewed Chicken Legs

Step 1: Preparation

  1. 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

Gravy for Stewed Chicken

2. 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

Seasoning for Stewed Chicken Legs

3. 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

Seasoning Stewed Chicken Legs

4. 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

Baking Stewed Chicken Legs

5. 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

6. 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

7. 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.

Baked Stewed Chicken Legs

This 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.
Can I make this ahead of time?

Yes! Assemble the entire dish (without baking), cover it, and refrigerate overnight. Bake the next day as directed.

Can I double the recipe?

Absolutely! Use a larger roasting pan and adjust baking time if needed—especially the uncovered part—to ensure everything is fully cooked and bubbly.

What can I use instead of cream of mushroom soup?

You can substitute with a homemade roux-based sauce, cream of chicken, or cream of celery soup.

Can I use boneless chicken?

You can, but bone-in chicken legs give the stew richer flavor. If using boneless, reduce the cooking time slightly to avoid drying out.

Budget Friendly Stewed Chicken Legs Recipe

Recipe by Barbara
5.0 from 1 vote Only logged in users can rate recipes
Course: MainCuisine: SouthernDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Calories

372

kcal
Total time

1

hour 

45

minutes

Learn how to make this simple budget-friendly Stewed Chicken Legs recipe. The chicken is slow simmered until it is perfectly tender and infused with a rich, savory flavor from a classic blend of bell peppers, onions, and celery. This effortless one-pan recipe is the ultimate weeknight dinner solution, delivering a hearty, family-friendly meal with maximum flavor and minimal cleanup.

Ingredients

  • 2 lbs chicken legs

  • 1 tsp chicken bouillon

  • 1 can of cream of mushroom soup

  • 1 1/2 cups water

  • 1 green bell pepper, sliced

  • 1 red bell pepper, sliced

  • 1 cup onion, chopped

  • 1 stalk celery, chopped

  • 3 cloves garlic, minced

  • 1 tbsp Cajun seasoning

  • 1 tbsp paprika

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 1/2 tbsp black pepper

Directions

  • Preheat oven to 375°F (190°C).
  • In a bowl, mix together chicken bouillon, cream of mushroom soup, and water. Set aside.
  • In another bowl, combine Cajun seasoning, paprika, onion powder, garlic powder, black pepper, and salt.
  • Season chicken legs with spice blend.
  • In a 9×13-inch baking dish, add bell peppers, onion, celery, and garlic. Place chicken on top.
  • Pour the soup mixture around the edges of the pan (not over the chicken).
  • Cover with foil and bake for 45 minutes.
  • Remove foil, stir, and bake uncovered for another 45 minutes.
  • Serve hot.

Recipe Video