Kickin Creamy Chicken Stew In A Slow Cooker Food

SLOW COOKER WHITE WINE CHICKEN STEW

Steps:

• Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
• Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper. Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
• Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren't any lumps remaining. Add mixture back to the slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt and pepper, if necessary. Serve immediately with fresh thyme, toasted french bread, cornbread, crackers, or even buttermilk biscuits. Serves 4.

SLOW-COOKER CHICKEN BURGUNDY STEW

Steps:

• In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
• Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
• Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
• Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
• In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.

KICKIN' CREAMY CHICKEN STEW IN A SLOW COOKER

Steps:

• Place frozen chicken breasts or tenders in bottom of slow cooker.
• Add remaining ingredients except cream cheese.
• Cook on high for 4-5 hours (less if chicken isn't frozen).
• At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew.
• You can leave all the liquid if you want a soup.
• Add cream cheese, cook on warm setting for 30 minutes, then stir.
• This can be served over rice or wrapped in flour tortillas.
• One healthy serving is 1/2 a breast or 2 large chicken tenders.

CREAMY CHICKEN STEW

Steps:

• Heat oil in large dutch oven on medium-high heat. Add chicken; cook 7 minute or until evenly browned, stirring occasionally.
• Add salt, pepper, sugar, oregano, garlic and chicken broth and stir well. Simmer for about 10 minutes or until chicken is tender. Stir in potatoes and simmer another 30 minutes.
• In a separate bowl stir together the milk and cornstarch. Slowly stir into the stew until smooth.
• Add peas and corn and bring to a boil. Cover, reduce heat and simmer until corn and peas are heated through, about 5 minutes.
• Stir in sour cream; cook 2-3 minutes or until heated through, stirring occasionally. Taste stew and add additional salt and pepper to your liking.

CREAMY CHICKEN STEW

Steps:

• Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken; cook and stir 6 to 8 minutes or until browned. Add carrots, celery and onion; cook and stir 3 minutes or until vegetables begin to softened.
• Stir in water and Rice Mix. Bring to boil. Reduce heat to low. Stir in cream. Cover and simmer 20 minutes or until rice is tender, stirring occasionally. Serve over biscuits, if desired.

CREAMY HOMEMADE CHICKEN STEW

Steps:

• In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.