SLOW COOKED CHICKEN STEW
Slow cookers are so great for those times when you want a fuss-free dinner. You can literally throw everything in it and leave it all day so you have a lovely wholesome meal waiting for you at dinner time. We left this stew in the slow cooker for 8 hours on a low heat but if you want it ready bit sooner than that, you can turn the heat up to medium and it should be ready in about 4 hours.
Provided by MyNutriCounter
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 7h25m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.
- Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.
- Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 27.8 g, Cholesterol 29.3 mg, Fat 3.5 g, Fiber 4.4 g, Protein 16.3 g, SaturatedFat 0.6 g, Sodium 355.8 mg, Sugar 5.1 g
SLOW COOKER INDIAN CHICKEN STEW
Stick to chicken thighs for this warmly-spiced slow cooker stew since they can withstand the long cooking time.
Provided by BHG Test Kitchen
Time 8h15m
Number Of Ingredients 15
Steps:
- Line a 6-quart slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray; set cooker aside. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Stir lime juice into chicken mixture. If desired, stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. If desired, serve in bowls with hot cooked rice.
Nutrition Facts : Calories 295 kcal, Carbohydrate 32 g, Cholesterol 94 mg, Protein 29 g, SaturatedFat 1 g, Sodium 867 mg, Sugar 9 g, Fat 6 g, UnsaturatedFat 4 g
SUMMER CHICKEN STEW
One-pots aren't just for winter, try this fresh summer version with leeks, green beans, peas, new potatoes and tender chicken thighs
Provided by Charlie Clapp
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.
- Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lid on for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.
Nutrition Facts : Calories 436 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
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 CURRY
Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h10m
Number Of Ingredients 9
Steps:
- Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
- Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
- The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
- Stir in the the chopped leaves of 30g coriander just before serving over brown rice.
Nutrition Facts : Calories 345 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
SLOW COOKER INDIAN CHICKEN STEW
Warm and hearty, this stew has spinach and garbanzo beans as well as flavorful Indian spices. Recipe is from Better Homes and Gardens.
Provided by Pinay0618
Categories Curries
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
- Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice.
Nutrition Facts : Calories 411.8, Fat 19.1, SaturatedFat 5.2, Cholesterol 95.3, Sodium 869.4, Carbohydrate 33.8, Fiber 6.8, Sugar 4.6, Protein 26.7
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.
SLOW COOKER AFRICAN CHICKEN SWEET POTATO STEW RECIPE
Slow cooker African chicken sweet potato stew recipe. Sweet potato and kale are a pair of vegetables that are perfect for slow...
Provided by myediblefood
Categories Diabetic Recipes
Time 5h
Yield 5
Number Of Ingredients 19
Steps:
- if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_2',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_3',126,'0','1'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_1')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_4',126,'0','2'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_2')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_5',126,'0','3'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_3')};.leader-1-multi-126{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:3px!important;margin-left:auto!important;margin-right:auto!important;margin-top:3px!important;max-width:100%!important;min-height:250px;min-width:300px;padding:0;text-align:center!important}InstructionsIn a blender, combine all sauce ingredients. Blend until smooth. Set aside.In a large frying pan, heat 1 tablespoon of oil over medium-high heat.Add diced chicken and cook, stirring occasionally for 5 minutes, or until lightly browned.Add onion and garlic. Continue cooking and stirring for a further 2 minutes.Remove chicken and vegetables from the pan and transfer to a 6-quart (6 L) slow cooker.Add reserved sauce to the pot along with the remaining ingredients. Stir well to combine.Cover the cooker and cook on a low-heat setting for 5 hours.Remove cooked stew from the pot and ladle it into soup bowls.Top with chopped peanuts. Serve hot.
Nutrition Facts : Nutrition facts 380 calories 30 grams fat
SLOW-COOKER INDIAN BUTTER CHICKEN
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.
- Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.
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