Super Easy Slow Cooker Chicken Stew Food

CROCK POT CHICKEN STEW

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.

SUPER EASY SLOW COOKER CHICKEN STEW

Steps:

• 1. Place chicken breasts in slow cooker. Sprinkle with salt & pepper. Top with pats of butter equaling to 1/4 cup.
• 2. Add carrots, celery and onion to pot. Pour in 1 can chicken broth. Stir in 2 cans cream of chicken soup.
• 3. Slow cook on high for 4 hours or on low for 8 hours.
• 4. Remove chicken to plate. Shred chicken and add back into slow cooker along with frozen peas and corn. Slow cook another 20 minutes or until frozen peas and corn are thawed and hot.
• 5. Serve over hot biscuits, egg noodles, white rice, or mashed potatoes! Sprinkle with a bit of fresh parsley before serving!

SLOW COOKER CHICKEN STEW

Steps:

• Place the chicken, vegetables, garlic and seasoning into the slow cooker.
• Pour the chicken broth over the vegetables.
• Cook on low for 7-8 hours, until the vegetables are soft.
• Take the cornstarch and mix it into the cream.
• Stir into the stew, quickly whisking it in.
• Cook the stew for 10 minutes more, letting it thicken. You may add more cornstarch to get your desired thickness. If it's too thick, add more broth.
• Serve and enjoy.

SLOW COOKER CHICKEN STEW

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.

SLOW COOKER CHICKEN STEW

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

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.