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 STEW
A savory autumn stew with apple, red potatoes, onion and seasoning. This is a very easy tasty chicken dish I concocted when I was trying to think of a dish like pot roast yet using chicken rather than beef. My husband hates mushrooms, so I tried condensed celery soup, and it works great. This dish is light yet very zesty and full of flavor. You can substitute using chicken thighs, but it will increase calories and fat. I think using biscuit gravy mix rather than onion gravy mix would work (the flavor would go well with chicken), adding richness, although I haven't tried it that way yet, but again, it would add more fat and calories to this dish. Serve with a side of rice or over noodles.
Provided by SUSAN KIM
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat. Saute garlic and chicken until lightly browned.
- Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together.
- Set heat on Low setting and simmer slowly for 6 to 8 hours.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 28.6 g, Cholesterol 122.9 mg, Fat 7.6 g, Fiber 3 g, Protein 47.2 g, SaturatedFat 2.1 g, Sodium 923.8 mg, Sugar 4.7 g
CROCKPOT CHICKEN STEW
Do you want stew and don't have the time to let it cook the old-fashioned way? Well, try this recipe and I don't think you'll be disappointed.As in all my recipes, adjust the seasonings according to your tastes. The time for prepping the vegetables is included.This will serve 3 slightly hungry adults. Submitted to " ZAAR " on April 29th. 2010.
Provided by Chef shapeweaver
Categories Stew
Time 6h20m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
- Sprinkle seasonings evenly over the veggies.
- Top with chicken, then cover with soup.
- Cook on low for 6 hours.
Nutrition Facts : Calories 278.5, Fat 8.2, SaturatedFat 2.2, Cholesterol 58.5, Sodium 1242, Carbohydrate 29.6, Fiber 4.1, Sugar 5.3, Protein 21.6
SLOW-COOKER CHIPOTLE CHICKEN STEW
Provided by Food Network Kitchen
Time 8h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
- Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.
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. :).
SLOW-COOKER CHICKEN STEW
Delight family members by serving them a stew packed with vegetables and whole chicken thighs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 6
Number Of Ingredients 10
Steps:
- In 4- to 5-quart slow cooker, toss potatoes, carrots and mushrooms. Arrange chicken on vegetable mixture. Sprinkle salt, onion and garlic powder over chicken. Stir tomato paste into jar of gravy. Pour gravy mixture and wine over all.
- Cover; cook on Low heat setting 8 to 10 hours.
Nutrition Facts : Calories 460, Carbohydrate 25 g, Cholesterol 120 mg, Fat 3, Fiber 4 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g
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 STEW
A warm and comforting winter stew. Easy prep.
Provided by Dezzapee
Time 8h20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Chop carrots, onion and garlic and add to medium hot pan with a little oil for 5 minutes, add diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker.
- Brown chicken in frying pan or skillet and remove skins if preferred. Add to slow cooker. Add wine to pan to deglaze. Reduce and add to slow cooker.
- Add the bay leaves, salt and pepper to taste then barley, broth mix and stock . Cook on High for 3-4 hours or on low 8 hours. Serve with crusty fresh bread and salted butter.
SLOW COOKER JAMAICAN BROWN STEW CHICKEN
Slow Cooker Jamaican Brown Stew Chicken - An incredibly rich-in-flavor all time Jamaican classic- Jamaican Brown Chicken Sauce right in your slow cooker.
Provided by Imma
Categories Main
Time 4h20m
Number Of Ingredients 22
Steps:
- Place chicken thighs in a large bowl or slow-cooker insert. Then seasoned with all marinade ingredients- salt, chicken bouillon, garlic, ginger, paprika, white pepper, and thyme. Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge Marinate for about an hour or preferably overnight
- When ready to cook heat up a skillet or large saucepan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is a golden brown: remove and place in the crockpot. Drain any excess oil from the skillet and leave about 2 Tablespoons of oil.
- Add onions, garlic, hot sauce, smoked paprika, bell peppers and salt to taste. Stir for about 2-3 minutes until onions is translucent.
- Then add to crockpot, deglaze the pan with about ¾ cup of water add to slow cooker, together with ketchup, brown sauce and any remaining marinade from the chicken.
- Cover and cook on high for about 3-4 hours. Remove and serve with rice and beans
Nutrition Facts : Calories 349 kcal, Carbohydrate 11 g, Protein 20 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 855 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SLOW COOKER CHICKEN AND CHICKPEA STEW
Slow Cooker Chicken and Chickpea Stew is a hearty meal in a bowl, full of chicken, chickpeas, veggies, and subtle Moroccan flavors.
Provided by Robyn Downs
Number Of Ingredients 16
Steps:
- Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
- Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the chicken is tender.
- Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon lemon juice, the spinach, and the chopped apricots back to the slow cooker, stirring to combine. Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
- Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired.
EASY SLOW COOKER BBQ CHICKEN THIGHS
Disclosure: This post may contain affiliate links.Smothered in sweet and tangy BBQ sauce, these easy Slow Cooker BBQ Chicken Thighs are fall-off-the-bone tender...
Provided by Katelyn | Sugary Logic
Time 3h20m
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, garlic powder, and Worcestershire sauce.
- In a large skillet over medium-high heat, heat the olive oil. Add the chicken thighs, skin side down, and cook until golden. Flip over and cook for a few minutes more.
- Carefully transfer the browned chicken thighs to the bottom of a slow cooker. Pour the sauce over the chicken thighs, covering them fully.
- Cook for 3 hours on high, or on low for 4 to 6 hours. Once the chicken has reached an internal temperature of 165 F, remove them from the slow cooker.
- Carefully pour the sauce into a small saucepan. Cook the sauce, over medium heat, stirring frequently. Bring to a boil and reduce the heat to a simmer. While the sauce simmers, whisk together the cornstarch and water until thickened. Stir the thickened cornstarch mixture into the sauce. Cook the sauce until thickened, or desired thickness has been achieved. Remove the pan from the heat.
- Pour the thickened sauce over the chicken thighs. Serve immediately.
SLOW COOKER WHITE WINE CHICKEN STEW
Hearty and delicious slow cooker white wine chicken stew filled with fresh herbs, veggies and plenty of protein. This creamy white wine chicken stew is easily gluten free and dairy free, and is truly a hug-in-a-bowl that's perfect for colder months! Serve with crackers, cornbread or homemade biscuits for the coziest dinner.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free
Time 7h30m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 427 kcal, Fat 11.6 g, Carbohydrate 35.2 g, Sugar 6.1 g, Protein 39.1 g, Fiber 5.6 g, SaturatedFat 2.4 g
CHICKEN STEW WITH VEGETABLES
Steps:
- Gather the ingredients.
- Pat chicken with paper towels to dry.
- Preheat oven to 350 F. Place chicken, potatoes, carrots, zucchini, bell pepper, onions, and celery in a 4-quart casserole or Dutch oven . Sprinkle with salt and pepper.
- Add tomatoes and tomato liquid.
- Add garlic to chicken stock and pour over ingredients in casserole.
- Add bay leaves and sprinkle with dill and thyme .
- Cover tightly and bake for 2 hours, stirring after 1 hour. Remove from oven, discard bay leaf, and serve. Enjoy!
- Layer vegetables and chicken in slow cooker with tomatoes, chicken broth, and herbs.
- Cover and cook on low for about 6 to 8 hours.
Nutrition Facts : Calories 1152 kcal, Carbohydrate 44 g, Cholesterol 354 mg, Fiber 8 g, Protein 116 g, SaturatedFat 15 g, Sodium 994 mg, Sugar 10 g, Fat 55 g, ServingSize 4 servings, UnsaturatedFat 0 g
SLOW-COOKER CHICKEN THIGH STEW
Relax and enjoy a delicious bowl of our Slow-Cooker Chicken Thigh Stew tonight! You only need 20 minutes to prep this tasty chicken thigh stew recipe.
Provided by My Food and Family
Categories Home
Time 5h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Sprinkle chicken with cumin, coriander and pepper. Heat oil in large skillet on medium heat. Add chicken; cook and stir 4 to 5 min. or until browned.
- Place chicken in slow cooker. Stir in alfredo sauce, beans, broth, 1/3 cup onions, jalapeño slices and garlic. Cover with lid.
- Cook on LOW 4 to 5 hours (or on HIGH 2 to 2-1/2 hours). Serve sprinkled with cheese and remaining onions.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 145 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
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