SLOW COOKER CHICKEN STEW
Delicious, hearty slow cooker chicken stew - perfect for when you need a heavier meal than chicken soup!
Provided by Karlynn Johnston
Categories Dinner
Time 8h1m
Number Of Ingredients 11
Steps:
- Place the chicken, vegetables, garlic and seasoning into the slow cooker.
- Pour the chicken broth over the vegetables.
- Cook on low for 7-8 hours, until the vegetables are soft.
- Take the cornstarch and mix it into the cream.
- Stir into the stew, quickly whisking it in.
- Cook the stew for 10 minutes more, letting it thicken. You may add more cornstarch to get your desired thickness. If it's too thick, add more broth.
- Serve and enjoy.
Nutrition Facts : Calories 259 kcal, Carbohydrate 41 g, Protein 15 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 377 mg, Fiber 11 g, ServingSize 1 serving
SLOW COOKER CHICKEN STEW
This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)
Provided by Julesong
Categories Stew
Time 5h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 14 ingredients in an electric slow cooker.
- Cover with lid and cook on high setting for 4 hours or until carrot is tender.
- Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
- Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
- Re-cover and cook on high-heat setting an 30 additional minutes.
- Serve with hot cooked rice.
- Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).
RUSTIC CHICKEN STEW
A rich and hearty stew that will warm you up on the cold days. It is easy to put together with ingredients that you usually have on hand. If you prefer to have your veggies cut a little smaller, that works too - just watch that they do not overcook. The nice thing about this recipe is that you can do most of the prep as the stew is cooking. The chicken thighs and mushrooms add a great meaty texture. Try this with some crusty bread.
Provided by Nif_H
Categories Low Cholesterol
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
- Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
- Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!
Nutrition Facts : Calories 515.9, Fat 25.8, SaturatedFat 8.8, Cholesterol 107.1, Sodium 801.1, Carbohydrate 48.4, Fiber 12.4, Sugar 4.5, Protein 29.8
BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW
This is a really tasty, mostly hands-off recipe, great for using holiday leftovers and a good hearty meal. Freeze leftovers for a later date.
Provided by Alarowitz
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 8h
Yield 10
Number Of Ingredients 16
Steps:
- Heat a saute pan over medium-low heat. Cook chicken thighs in batches just until skin starts to brown, 2 to 3 minutes per side. Don't overcook; the meat should still be pink and raw on the inside. Set chicken aside in a bowl, reserving juices in the pan.
- Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
- Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the onion-celery mixture. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper on top. Stir and mix vegetables until coated.
- Place 1/2 of the vegetable mixture in a slow cooker. Add 1/2 of the chicken. Layer remaining vegetables and chicken on top. Pour vegetable broth over the mixture in the slow cooker.
- Cook on Low for 7 hours, gently stirring every few hours if desired.
- Use tongs to remove chicken from the stew. Let cool. Separate skin and bones from the meat and shred meat. Stir meat back into the slow cooker.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 26.2 g, Cholesterol 63.8 mg, Fat 11.8 g, Fiber 4.6 g, Protein 21.4 g, SaturatedFat 3.2 g, Sodium 755.8 mg, Sugar 7.7 g
RUSTIC ITALIAN CHICKEN
Savory chicken thighs are slow cooked to perfection along with fresh vegetables and Italian seasoning. A simple recipe that requires little effort or time in the morning, ready and waiting for you when you come home after a long day.
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 6h20m
Yield 6
Number Of Ingredients 10
Steps:
- Spray slow cooker with cooking spray. Place chicken in slow cooker and top with remaining ingredients, except pasta and garnish.
- Cover and cook on LOW for 6 to 8 hours. Serve chicken over pasta and garnish with cheese and parsley.
- Garnish Options: Parmesan cheese and chopped fresh Italian parsley.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 40.9 g, Cholesterol 85.1 mg, Fat 15.9 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 4.4 g, Sodium 608.1 mg, Sugar 10.8 g
MOROCCAN SLOW COOKER CHICKEN STEW WITH CHICKPEAS
Moroccan slow cooker chicken thighs with chickpeas and olives that is easy to put together yet full of flavor and spice. Serve with cous-cous. An easy weeknight dinner. From Immaculate Bites.
Provided by Chef PotPie
Categories Moroccan
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves and smoked paprika.
- Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes.
- Place canned tomatoes in the slow cooker.
- When ready to cook heat up a skillet or large sauce pan with about 2 tablespoon oil, and then brown the chicken about 3-5 for about minutes until chicken is golden brown: remove and place in the crockpot. Drain any excess oil from the skillet.
- Add onions, garlic, smoked paprika, cumin, and coriander Add salt and cayenne pepper to taste. Stir for about 1 or 2 minutes for the flavors to come together and bloom. Then add to crockpot, deglaze pan with about ¾ cup of broth, and add to slow cooker, together with chickpeas and olives.
- Cover and cook on high for about 3-4 hours. Remove and serve with cous cous.
Nutrition Facts : Calories 255.3, Fat 18.9, SaturatedFat 4.3, Cholesterol 66.7, Sodium 668.9, Carbohydrate 6.4, Fiber 1.7, Sugar 2.5, Protein 15.3
SLOW COOKER IRISH STEW WITH CHICKEN
A twist on the popular Irish stew, with chicken. A perfect rustic comfort food during the chilly months of the year. Serve over mashed potatoes, rice, or with fresh crusty bread and butter.
Provided by Ken D.
Time 4h30m
Yield 6
Number Of Ingredients 18
Steps:
- Mix flour, 1 1/2 teaspoons paprika, salt, and pepper together in a medium bowl. Coat chicken with the flour mixture, reserving 1 tablespoon for cooking.
- Heat oil in a large skillet over medium-high heat. Brown chicken in the hot oil, turning frequently, about 5 minutes. Sprinkle reserved 1 tablespoon flour mixture over chicken; add mushrooms and onion. Turn heat to medium and cook for 4 to 5 minutes. Drain excess oil if needed.
- Transfer chicken mixture to the bottom of a slow cooker. Add potatoes, carrots, celery, garlic, beer, and Worcestershire.
- Mix chicken broth and tomato paste together in a small bowl and pour into the slow cooker. Sprinkle poultry seasoning and remaining paprika over top.
- Cover and cook until chicken is no longer pink in the center and vegetables are softened and flavors have blended, on Low, 7 to 8 hours, or High, about 4 hours. To thicken, combine cornstarch and cold water, mix thoroughly, and stir into the stew 1 hour before serving. Add more salt and pepper as needed.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 60 g, Cholesterol 41.7 mg, Fat 7.1 g, Fiber 7.9 g, Protein 22.8 g, SaturatedFat 1.3 g, Sodium 564.3 mg, Sugar 8.5 g
RUSTIC CHICKEN SLOW COOKER STEW
This recipe was retrieved from http://whoneedsacape.com/2014/02/rustic-chicken-slow-cooker-stew
Provided by Alisha Williams
Categories Vegetables
Time 6h30m
Number Of Ingredients 10
Steps:
- 1. Place chicken, seasonings, and all vegetables into slow cooker. Cook on low 6 hours.
- 2. Whisk corn starch into milk, stir into slow cooker and cook 15 additional minutes on high.
- 3. To freeze this recipe for later use: Place chicken, seasonings, carrots, and onions into gallon-sized freezer bag. Thaw overnight in refrigerator. Dump bag into slow cooker, add potatoes. Cook on low 6 hours. Continue from step 2.
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- Pat dry chicken thighs with paper towels to remove surface moisture. Sprinkle with a little bit of salt on each side and set aside.
- Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over medium-high heat. Add the chicken, skin side down, and cook for about 3-5 minutes, until deep golden brown. Remove from the pan and transfer to the slow cooker, placing the chicken pieces skin side up.
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- Add the water, salt and the pepper to the skillet. Stir well and taste for salt. Adjust if necessary. The liquid should be salted just right. Very little liquid will evaporate during slow cooking under a lid so no need to under-salt. Transfer the contents of the skillet to the slow cooker.
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