CROCK POT CHICKEN STEW WITH CHEDDAR CORNMEAL DUMPLINGS
I got this recipe from MSN Lifestyles and couldn't find this recipe posted on here. This is really quick and easy to make on a busy or cold weeknight. I have posted my slightly modified version.
Provided by cyaos
Categories Stew
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
- Place chicken on top of the vegetables.
- In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
- Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
- Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
- In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
- Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.
Nutrition Facts : Calories 449.6, Fat 26.2, SaturatedFat 9.2, Cholesterol 137.4, Sodium 739.5, Carbohydrate 25.8, Fiber 2.6, Sugar 2.9, Protein 26.9
CHICKEN AND PEPPERS EGG DROP STEW
I have to start this recipe with OMG. I love my random paleo one-pot meals. It only took 30 minutes. This recipe was developed as I was taking the ingredients out of my refrigerator and this is what I created! Perfect dinner for 2.
Provided by Cindy Anschutz Barbieri
Categories Chicken Soup
Time 48m
Yield 2
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Add chicken and sausage; cook and stir until evenly browned, about 7 minutes. Add onion, red bell pepper, poblano pepper, jalapeno pepper, salt, and black pepper; cook, stirring often, until softened, 5 to 7 minutes.
- Pour chicken broth into the pot; bring to a boil. Reduce heat to medium and stir in butter and arrowroot powder to thicken the stew.
- Whisk eggs in a small bowl.
- Increase heat to medium-high to bring stew to an active simmer. Remove from heat. Drizzle eggs in slowly, stirring with a wooden spoon until cooked through, about 1 minute. Stir in parsley.
Nutrition Facts : Calories 606.6 calories, Carbohydrate 19.5 g, Cholesterol 301.2 mg, Fat 37 g, Fiber 3.9 g, Protein 48.1 g, SaturatedFat 13.2 g, Sodium 1942.8 mg, Sugar 8.1 g
SLOW-COOKER CHICKEN STEW WITH PEPPER AND PINEAPPLE
The yummy gingery-flavored sauce is delicious! To get every last drop, spoon stewed chicken, pepper and pineapple over hot cooked rice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 4
Number Of Ingredients 11
Steps:
- Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.
- Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.
- Cover and cook on high heat setting about 15 minutes or until slightly thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 70 mg, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 680 mg
MOM'S CHICKEN AND DUMPLINGS (CHICKEN PAPRIKA)
This was a staple at our house when I was growing up. My mom made this about two times a month and often had to double the dumplings! Since my mom is not good at exact measurements, I tried my best to recreate this great one pot meal from her verbal instructions. She calls this Chicken Paprika, but I am told it would have to have sour cream in it, and it doesn't, which is fine with me :) ****NOTE 1/15/08: I've adjusted the quantities of salt and paprika because depending on what kind of chicken you use, different amounts of water will be used, needing different amounts of spicing. You may also increase the pepper and garlic, if desired, but be careful as garlic should not be a dominant flavor in this dish.
Provided by Karen..
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a stock pot or dutch oven saute onions in butter until tender.
- Add water until pot is about 1/3 full.
- Add chicken thighs, garlic powder, salt, pepper and paprika.
- Make sure water is covering the chicken, if not add more until it just covers.
- Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
- In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
- Make a well in the center and drop in the egg and about 1/2 cup water.
- Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
- In a different large pot from chicken, boil water.
- Drop dumpling mixture by the teaspoon into the boiling water.
- (I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
- When dumplings start floating on top, remove them with a slotted spoon or drain them.
- You may have to reduce the heat to see when they are floating.
- About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
- After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.
CHICKEN 'N' PEPPERS
With garden-fresh peppers and tender chicken, this dish is perfect when your family is craving a lighter dinner. Serve it with rice and green salad
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.
Nutrition Facts : Calories 200 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN AND PEPPER STEW
This is an adaptation of a classic French bistro dish, poulet Basquaise. The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I've omitted. In this version I use skinned chicken pieces. Serve with noodles, rice or other grains.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
- Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
- Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 34 grams, Carbohydrate 24 grams, Fat 51 grams, Fiber 9 grams, Protein 47 grams, SaturatedFat 13 grams, Sodium 1578 milligrams, Sugar 14 grams, TransFat 0 grams
CHICKEN STIR-FRY WITH MIXED PEPPERS
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
- Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
- Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams
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