SLOW COOKER SPICY CHICKEN STEW
Provided by Jennifer Draper
Time 4h10m
Number Of Ingredients 8
Steps:
- Add all ingredients to slow cooker
- Cover and cook on low for 6-8 hours or high for 3-4
- Serve with toasted bread or as desired
Nutrition Facts : Calories 454 kcal, Carbohydrate 46 g, Protein 49 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 161 mg, Sodium 638 mg, Fiber 12 g, Sugar 5 g, ServingSize 1 serving
SPICY BEEF CURRY STEW FOR THE SLOW COOKER
This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.
Provided by NANCIG
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
- Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
- Cover, and cook 6 to 8 hours on Low.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 7.6 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 441.7 mg, Sugar 3.9 g
MEXICAN CHICKEN STEW
Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
- Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.
- If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.
Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 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 SPICY CHICKEN STEW
Old El Paso™ salsa provides a flavorful addition to this spicy chicken stew that's made using corn, Progresso™ broth and corn tortillas - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 6
Number Of Ingredients 15
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients.
- Cover; cook on High heat setting 4 hours.
- Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.
Nutrition Facts : Calories 370, Carbohydrate 49 g, Fiber 6 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg
SLOW COOKER SPICY CHICKEN STEW
Slow Cooker Spicy Chicken Stew - this is a new favorite at our house! Super simple to make and tastes great! Chicken, celery, carrots, corn, black beans, Rotel tomatoes, diced potatoes, salsa, chicken broth, cumin, and chili powder. Simply dump everything in the crockpot and let it cook all day! Top the stew with tortilla chips. #slowcooker #crockpot #chicken #soup #stew
Provided by Plain Chicken
Categories Main Course Soup
Time 6h5m
Number Of Ingredients 12
Steps:
- Place all ingredients in the slow cooker. Cover and cook on LOW for 6 hours.
- Remove chicken from slow cooker and shred with 2 forks; return to slow cooker and stir.
SPICY CHICKEN STEW RECIPE
This Spicy Chicken Stew recipe is so easy to make and tastes amazing. It has just the right amount of kick, and I love that you can make it in the slow cooker.
Provided by Camille Beckstrand
Categories Main Course
Time 4h15m
Number Of Ingredients 15
Steps:
- Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken.
- Place lid on slow cooker and cook on high for 4 hours.
- Transfer chicken to a plate and shred with 2 forks into bite-sized chunks. Return to slow cooker.
- Mix in tortilla strips into stew and serve warm.
Nutrition Facts : Calories 389 kcal, Carbohydrate 40 g, Protein 26 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1691 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
SLOW COOKER SPICY CHICKEN
I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist. I don't measure spices, so my measurements are conservative.
Provided by shmeya
Categories World Cuisine Recipes Latin American Mexican
Time 4h15m
Yield 3
Number Of Ingredients 8
Steps:
- Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 7.1 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 392.1 mg, Sugar 3 g
SLOW-COOKER SPICY CHICKEN CURRY
A simple made-from-scratch curry, slow cooked to intensify the heat and flavour.
Provided by Nicky Corbishley
Categories Dinner
Time 4h10m
Number Of Ingredients 21
Steps:
- Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
- Add the chicken and cook for 3-4 minutes until just sealed.
- Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
- Stir to coat the chicken and cook for 1-2 minutes.
- Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
- Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
- Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).
- If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
- Sprinkle with coriander (cilantro) and serve with rice.
Nutrition Facts : Calories 387 kcal, Carbohydrate 22 g, Protein 31 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 80 mg, Sodium 1140 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
DAKDORITANG (KOREAN SPICY CHICKEN STEW)
Dakdoritang is a red spicy braised chicken dish. This recipe shows two ways to cook it - slow cooker and stove top.
Provided by Hyosun
Categories Main
Number Of Ingredients 16
Steps:
- Prepare the vegetables by cutting up in big chunks.
SLOW COOKER BRUNSWICK STEW
Slow Cooker Brunswick Stew with lots of chicken and pulled pork is a real crowd pleaser. Brunswick Stew is a classic southern food and it lends itself well to being slow cooked in a crock pot.
Provided by Christin Mahrlig
Categories Soup
Time 5h10m
Number Of Ingredients 17
Steps:
- Place the potato in a microwave-safe bowl and microwave for 3 to 4 minutes or until partially cooker. Note: This step is necessary because potatoes take a much longer time to cook in the slow cooker than the other ingredients.
- Combine all ingredients in a 6-quart or larger slow cooker. Stir to mix.
- Cover and cook on LOW for 5 hours.
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
SLOW COOKER MEXICAN CHICKEN STEW
Slow cooker Mexican chicken stew is easy to prep and smells amazing as it cooks! It's perfect for a comforting, flavorful family dinner!
Provided by Kathryn Doherty
Categories Slow cooker
Time 4h10m
Number Of Ingredients 10
Steps:
- Mix together the cumin, salt and pepper in a small bowl.
- Season the chicken thighs on both sides with the spice mixture.
- Heat a large sauté pan over medium high heat. Spray with cooking spray (or add a teaspoon of extra-virgin olive oil) and sear the chicken thighs until well browned on both sides, about 6-8 minutes.
- Transfer the chicken to the slow cooker.
- Add the can of tomatoes to the sauté pan to deglaze it and use a spoon to scrape up any charred bits that are stuck on the bottom.
- Add the tomatoes, onion and green chilies to the slow cooker.
- Cover and cook on high for 3 hours. (Or cook on low for 6 hours.)
- Uncover, add the beans, then cover and cook for another 1 hour on high (or another 2 hours on low).
- Spoon chicken stew into bowls and serve with desired toppings. Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 147 milligrams cholesterol, Fat 17 grams fat, Fiber 8 grams fiber, Protein 39 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 564 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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.
CROCKPOT SPICY CHICKEN STEW
When the weather is cold, it's nice to come home to a crockpot full of soup. Recipe is from All You.
Provided by Pinay0618
Categories Chicken
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
- Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.
Nutrition Facts : Calories 371.5, Fat 5.7, SaturatedFat 1.3, Cholesterol 86.6, Sodium 1421.2, Carbohydrate 48.8, Fiber 6.4, Sugar 6.5, Protein 33.2
SLOW COOKER SPICY CHICKEN STEW
Just mix all ingredients inside the KitchenAid Slow Cooker, and after a few hours you get a deliciously spicy and hearty chicken stew! Easy!
Provided by Clarisse
Number Of Ingredients 14
Steps:
- 1. Season chicken with a bit of salt and pepper. Set aside for a minute.
- 2. In the ceramic bowl of your KitchenAid Slow Cooker, whisk together the cream of mushroom soup with the water/chicken stock, tomato paste, fish sauce, garlic, ginger, and sugar. Make sure to fully dissolve the tomato paste.
- 3. Place the chicken, potatoes, and carrots into the slow cooker. Sprinkle on top with the green chilli. Mix everything together to combine. The chicken and most of the vegetables will be partly submerged in the liquid.
- 4. Cook on High for 4 to 5 hours, stirring about 2 times throughout to ensure even cooking. After the 3rd hour, pierce the chicken, potatoes, and carrots to check for tenderness. (Avoid opening the lid too much so the heat doesn't get released!) More or less the stew will be cooked in about 4-1/2 hours.
- 5. Transfer the stew to a serving bowl and sprinkle with cilantro leaves. Serve warm with rice or bread.
SLOW COOKER CHICKEN STEW IS SOMEWHERE IN BETWEEN SOUP AND CHOWDER AND PERFECT FOR FALL DAYS
This easy Slow Cooker Creamy Chicken Stew is filled with tender roasted chicken, veggies and a creamy rich broth packed with flavor.
Provided by Krista Marshall
Categories Dinner, Lunch, Soup/Stew
Time 30m
Yield 6-8
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Lay chicken tenders on a foil lined baking sheet. Drizzle with olive oil. Season with garlic powder, salt and pepper. Bake for 30 minutes until juices run clear. Place in a large bowl and allow to cool slightly. Shred with forks. In the slow cooker, add chicken, carrots, celery, onion, potatoes corn, broth, water, bouillon, and cream of celery soup. Season with salt and pepper. Cook on LOW 5-6 hours. Mix corn starch with half and half. Add to slow cooker. Turn to HIGH and cook about 20 minutes until slightly thickened. Add frozen peas and parsley. Stir and cook 5-10 minutes just to warm peas through.
Nutrition Facts :
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- Heat butter and oil in a large skillet over medium-high heat. When the butter has melted, add onions and cook, stirring often, until soft and translucent, 4 to 6 minutes. Add garlic and ginger and cook, stirring often, until fragrant, 1 to 2 minutes. Add berbere and cook, stirring, until very fragrant, 2 to 4 minutes. Stir in wine, scraping the onion mixture from the bottom of the pan, then stir in tomatoes with their juice.
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