CROCK POT CHICKEN STEW
Full of flavorful, juicy, chicken, tender potatoes, and loads of fresh vegetables and herbs, this healthy Crock Pot Chicken Stew is a cozy, easy dinner recipe for chilly nights!
Provided by Blair Lonergan
Categories Dinner
Time 8h15m
Number Of Ingredients 15
Steps:
- Place onions, celery, carrots, potatoes, garlic, bay leaf, 1 teaspoon salt, thyme, rosemary, paprika, and poultry seasoning in the bottom of a large slow cooker. Stir to combine.
- Season the chicken with salt and pepper, to taste. Place the chicken on top of vegetables.
- Pour chicken broth over everything, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- When there are about 30 minutes left in the cooking time, remove the chicken from the slow cooker and chop or shred the meat. Return chicken meat to the slow cooker and discard bones. Discard bay leaf and herb stems (if using fresh herbs).
- In a small bowl, whisk together cornstarch and cold water until smooth. Stir the cornstarch slurry into the stew and cook on HIGH without the lid for 30 minutes (or until broth thickens a little bit). Taste and season with additional salt and pepper, if desired.
- Garnish with chopped fresh parsley, just before serving.
Nutrition Facts : ServingSize 2 cups, Calories 162 kcal, Carbohydrate 17 g, Protein 20.7 g, Fat 1.2 g, SaturatedFat 0.3 g, Cholesterol 45.3 mg, Sodium 1108 mg, Fiber 3 g, Sugar 4.2 g
SLOW-COOKER CHICKEN-RICE STEW
Provided by Food Network Kitchen
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
- Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.
Nutrition Facts : Calories 450, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 632 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 37 grams, Sugar 2 grams
SLOW COOKER CHICKEN STEW
I like to sprinkle chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this pretty dish will stand apart from the rest at potlucks, too! -Angela Buchanan, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.
Nutrition Facts : Calories 279 calories, Fat 10g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 497mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
SLOW-COOKER CHICKEN AND PEPPER STEW
Serve up this Slow-Cooker Chicken and Pepper Stew to your family. Top with a few slices of cooked and crumbled OSCAR MAYER Bacon for some extra flavor.
Provided by My Food and Family
Categories Home
Time 5h15m
Yield 6 servings, 1-1/4 cups each
Number Of Ingredients 11
Steps:
- Place chicken in slow cooker sprayed with cooking spray; top with onions and garlic.
- Combine all remaining ingredients except bell peppers, cheese and basil; pour over ingredients in slow cooker. Cover with lid.
- Cook on LOW 5 to 7 hours (or on HIGH 3 to 4 hours), stirring in bell peppers for the last hour.
- Stir in cheese just before serving; sprinkle with basil.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 105 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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. :).
CHICKEN, BUTTER BEAN & PEPPER STEW
Use storecupboard pulses and tasty chicken thighs in this healthy paprika-flavoured casserole with peppers and tomato
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
- Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.
Nutrition Facts : Calories 422 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.6 milligram of sodium
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