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 HEARTY CHICKEN STEW
This Slow Cooker Hearty Chicken Stew is rich, thick, and filled with tender meat and veggies. It's the perfect meal for chilly evenings and sure to become party of your regular dinner rotation. Plus it's dairy free, gluten free, and Whole30 compliant!
Provided by Christina
Categories Entree
Time 4h10m
Number Of Ingredients 16
Steps:
- Add everything except the arrowroot flour, water, and optional additional fresh herbs to your slow cooker. Cook on high for 4 hours.
- Use tongs to take the chicken out of the slow cooker. Use a fork to shred meat into pieces. If you used a whole chicken, remove skin and bones from chicken and discard.
- To thicken, add arrowroot flour and cold water to jar. Shake until well combined. Pour into the slow cooker and stir. (Skip this step if you're making this stew in advance. If you're not eating it until the next day you may not need the arrowroot flour as the stew will thicken quite a bit as it refrigerates overnight.)
- Place shredded chicken into the slow cooker. Stir.
- Taste. Add extra salt and pepper if desired. (I like to add a little extra salt at the end but that's totally up to you.) Serve with optional additional fresh herbs.
Nutrition Facts : Calories 191 kcal, Carbohydrate 21 g, Protein 20 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 51 mg, Sodium 531 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 cup
EASY AND HEARTY SLOW COOKER BEEF STEW
A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.
Provided by to1drland
Categories Everyday Cooking
Time 6h10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef, potatoes, carrots, and onion in a slow cooker crock.
- Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
- Cook on Low for 6 to 8 hours. Stir before serving.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g
SLOW COOKER HEARTY BEEF STEW
I've never been a big fan of beef stew, but I really enjoy this recipe that I got from Cook's Country. The meat comes out fork-tender, the broth is rich and just thick enough to coat a spoon, and the vegetables are perfectly cooked. This way of preparing beef stew keeps the vegetables from turning to mush by steaming them on top of the stew in a "hobo pack". The stew is thickened without giving it a starchy texture by using Minute Tapioca. Also, you get a big beefy flavor by slipping in a few tablespoons of soy sauce. It takes a little more prep time, but you can do most of the prep for this recipe the night before the ingredients go into the slow cooker. I think the extra time preparing it is worth it! Just prepare the recipe through step 7 and refrigerate the browned beef and onion mixture in separate containers. In the morning, just transfer everything to the slow cooker and proceed with step 8. The cooking time will run to the high end of the ranges given in the recipe. If you're going to be away from your slow cooker for more than 10 hours, cutting the vegetables into larger, 1 1/2- to 2-inch pieces will help them retain their texture.
Provided by CookingONTheSide
Categories Stew
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dry beef with paper towels, then season with salt and pepper.
- Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
- Add half of beef and brown on all sides, about 8 minutes.
- Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
- Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
- Add tomato paste and cook, stirring well, for 2 minutes.
- Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
- Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
- Season with salt and pepper.
- Wrap vegetables in foil packet that will fit in slow cooker.
- Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
- Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
- Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
- Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
- Transfer vegetable packet to plate.
- Carefully open packet (watch for steam) and stir vegetables and juices into stew.
- Add remaining 1 t thyme and peas and let stand until heated through.
- Season with salt and pepper to taste and serve.
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- Heat olive oil in a large skillet over medium heat. Add the chicken and season with salt and black pepper, to taste. Cook, stirring occasionally until the chicken is browned on all sides, approximately 6-8 minutes.
- Transfer the chicken to the slow cooker and add the chopped celery, onion, carrots, and potatoes. Top with the bay leaves, dried herbs, and chicken stock. Season with additional salt and black pepper, as desired, and stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours. Remove lid and stir to combine. Remove and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with some fresh chopped parsley. Enjoy!
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