Barbeque Chicken Stew

Shared by Chef Bill D. Beaufort, SC

Share A Backpacking Recipe: Barbeque Chicken Stew by Chef Bill D.

Serves 1


  • ⅓ cup dried BBQ Chicken
  • ¼ cup dried Potato (grated)
  • ¼ cup dried Corn
  • ¼ cup dried Butter Beans
  • 1½ cups water to rehydrate

At Home:

Make BBQ Chicken by mixing one cup of your favorite BBQ sauce with a 12-oz can of precooked chicken. Spread onto a non-stick dehydrator sheet or parchment paper and dry at 145° F for six to eight hours or until done. Break chicken apart and pack all ingredients together in a plastic bag.

On the Trail:

Combine all ingredients with 1½ cups water in pot and soak for five minutes. Light stove, bring to a boil, and cook for approximately one minute. Remove pot from stove and insulate in pot cozy for 10-15 minutes. Serve with crackers and enjoy. Add hot sauce for extra flavor.

Alternate Cooking Method: While on the trail cold soak the ingredients in the plastic bag about 45 minutes before making camp. Then simply pour it in the pot, heat it up and enjoy.

Note from Chef Glenn: Learn How to Dehydrate Grated Potatoes.

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