Dutch Oven Chicken and Potatoes
Dutch Oven Chicken and Potatoes

Dutch Oven Chicken and Potatoes


July 28, 2016

A favorite Dutch Oven recipe from one of our dairy farmers, Tauyna Otten. Not only is it packed with delicious flavor, but it is so versatile. You can add any vegetable you like from carrots, zucchini, sweet peppers, jalapeno peppers, or cabbage. If you desire, switch up the meat by using polish sausage, turkey, beef chunks, or hamburger. It's perfect for a crowd with a big appetite. Don't be afraid to get creative with it!


1 lb bacon

10-12 large red potatoes, washed and chunked

3-5 lbs boneless, skinless chicken (breasts, thighs or a combination)

1 onion, sliced or quartered (or more, to taste)

2 cloves garlic, minced

4 stalks celery (more or less), cut into large chunks

2 tsp salt

½ tsp pepper

cheese (optional topping)


Chop bacon and cook in bottom of 12 inch Dutch oven until crisp. Put onion and garlic in hot bacon grease and cook until translucent.

Add washed and chunked potatoes and chicken pieces and celery. Stir to distribute bacon and onions. Add Salt and pepper to taste. Put lid on Dutch oven and place over hot coals, putting a few on the lid. Cook for about 1 ½ hours or until chicken is cooked and potatoes are soft. Enjoy topped with cheese and a glass of cold milk!

*Can also be cooked on a Camp Chef gas stove if you put a few coals or charcoal pieces on top of the lid.

-Recipe from Tauyna Otten


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