Crock Pot Chicken Veggie Stew Recipes

CHICKEN STEW

Chicken Stew image

Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups cubed peeled potatoes
1 cup chopped onion
1 cup sliced celery
1 cup thinly sliced carrots
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1 can (6 ounces) no-salt-added tomato paste
1/4 cup cold water
3 tablespoons cornstarch
Shredded Parmesan cheese, optional

Steps:

In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. , Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 280mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

EASY CROCK POT CHICKEN STEW

Easy Crock Pot Chicken Stew image

This is a healthy and delicious chicken stew sure to please the whole family. This recipe can be easily adapted to include whatever you have in the produce bin. Don't be afraid to experiment! I like to serve my stew with good crusty sourdough bread, and then take the leftoveres to reheat at work for lunch!

Provided by Sitka Sound

Categories Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 boneless skinless chicken breasts, cut into 1-inch cubes
1 large onion, rough chopped into a 1-inch dice
3 large carrots, peeled and cut into 1-inch chunks
1 cup thickly sliced mushroom
2 celery ribs, including leaves, thickly sliced
10 baby red potatoes, quartered
1 cup frozen corn
2 garlic cloves, peeled and slightly smashed (left whole)
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon celery seed
1/2 teaspoon fresh ground pepper
2 bay leaves
4 cups chicken stock

Steps:

Combine all ingredients in the slow cooker and stir well.
Cover and cook on low 6-8 hours until chicken is done and vegetables are tender.
As you serve the stew, fish out the bay leaves and garlic cloves.

CROCK POT CHICKEN VEGETABLE TORTELLINI STEW

Crock Pot Chicken Vegetable Tortellini Stew image

A fresh and savory mix of flavors. This is a nice weeknight dinner--I prep the ingredients the night before, then turn into crock pot before leaving for work. Frozen chicken doesn't need to be defrosted ahead of time. Don't forget to sprinkle parmesan on top--it's a crucial last step! After reading 1st review and making this again I was reminded that I normally do add more water than the original recipe called for, so I have updated amounts below!

Provided by LexingtonMom

Categories Clear Soup

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chicken tenderloins
2 medium carrots
2 garlic cloves, minced
1 cup celery
1 (19 ounce) can white beans
salt and pepper
8 cups water
3 chicken bouillon cubes
1 (9 ounce) package cheese-filled tortellini
2 green onions, chopped
1 teaspoon dried basil
1 cup fresh spinach leaves (optional)
parmesan cheese

Steps:

Chop carrots, celery, and garlic. Drain and rinse white beans (can use great northern beans, cannellini, or white navy beans--whatever your store has).
Layer in crock pot: carrots, garlic, chicken, celery, and beans. Sprinkle with salt and pepper.
Pour water over top and immerse bouillon cubes.
Cook on low setting for 6 to 8 hours.
About 30 minutes before serving, turn setting to High and stir in tortellini, green onions, basil and (optional) spinach.
Cook until tortellini are tender. Break up any large pieces of chicken into bite-sized chunks.
Sprinkle about 2 T. grated parmesan on top of individual servings.

Nutrition Facts : Calories 341.3, Fat 5, SaturatedFat 2, Cholesterol 62, Sodium 608.8, Carbohydrate 43.3, Fiber 6.2, Sugar 2.1, Protein 30.6

CROCKPOT CHICKEN STEW

Crockpot Chicken Stew image

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

Ingredients

1 1/2 cups russet potatoes, peeled cut into bite-size pieces, and washed
1 1/2 cups carrots, peeled, cut into bite-size pieces, and washed
1/2 cup finely chopped onion
1/4 teaspoon garlic powder (to taste)
1/2 teaspoon salt (to taste)
3/4 teaspoon ground black pepper (to taste)
1/2 teaspoon sage (to taste)
1/4 teaspoon thyme (to taste)
2 boneless skinless chicken breast halves
1 (10 3/4 ounce) can cream of chicken soup

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

CROCK POT CHICKEN & VEGGIE STEW

Crock Pot Chicken & Veggie Stew image

Here is an easy crock pot recipe my mom came up with several years ago. This was the first recipe I ever made in my crock pot! Very filling and good served with biscuits.

Provided by lilchris

Categories Stew

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb chicken breast tenders
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
2 cups water
3 -4 large potatoes, peeled and cut into chunks
1/2 lb baby carrots
1 celery rib, chopped
1/2 small white onion, sliced

Steps:

In crock pot, mix soups and water until smooth.
Add remaining ingredients, making sure potatoes are on the bottom.
Cook on low 6-8 hours or high for 4-6 hours.

Nutrition Facts : Calories 485.6, Fat 9.6, SaturatedFat 2.5, Cholesterol 80.3, Sodium 1221.4, Carbohydrate 65, Fiber 7.8, Sugar 6.9, Protein 35.1

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