SIMPLE CHICKEN STEW
This comforting slow-cooker stew was one of my husband's experiments that turned out to be one of our favorite Sunday dinners. -Amy Dulling, Rockwood, Tennessee
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.
Nutrition Facts : Calories 427 calories, Fat 6g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
HEART-HEALTHY EASY CHICKEN STEW RECIPE - (5/5)
Provided by Nilson
Number Of Ingredients 9
Steps:
- In skillet heat oil on high. Salt and pepper chicken. Saute until golden (15 minutes). Transfer to plate. Leave 2 Tablespoons oil in skillet. Saute onion, peppers and garlic 5 minutes. Put chicken back in skillet. Stir in rest. Bring to simmer. Reduce heat to medium and cover. Continue to simmer 30 minutes. Transfer chicken to deep serving dish. Loosely cover with foil. Bring sauce to boil stirring often. (8 minutes). Salt and pepper. Serve with sauce over chicken.
HEARTY CHICKEN STEW
Stumbled upon this chicken stew through a little experimentation. It's hot, hearty, and simple. Try serving with biscuits or bread. Tasty stew for the wintertime.
Provided by phxamcook
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
- Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 8.4 g, Cholesterol 88.3 mg, Fat 16.6 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 6.2 g, Sodium 742.8 mg, Sugar 3 g
HEALTHY TURMERIC CHICKEN STEW
This is one of my favorite 30-minute weeknight recipes. Turmeric (curcuma) is a bright yellow spice primarily found in India and Indonesia, and is one of the main ingredients in curry. It adds an exotic color and flavor to any dish.
Provided by Stephanie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 43m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 24.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 5.1 g, Protein 9.9 g, SaturatedFat 0.9 g, Sodium 70.8 mg, Sugar 5.7 g
EASY CROCK POT CHICKEN STEW
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
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.
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Category Healthy Chicken Thigh RecipesCalories 269 per servingTotal Time 50 mins
- In a 4-quart Dutch oven heat oil over medium heat. Add chicken, carrots, celery, leeks, and garlic. Cook and stir for 5 to 8 minutes or until chicken is brown on all sides and vegetables are starting to soften. Stir in chicken broth, potato, green beans, rosemary, and ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender and chicken is no longer pink.
- Meanwhile, in a small bowl whisk together milk and flour until smooth. Stir mixture into cooked stew mixture. Return to boiling; reduce heat. Cook and stir about 2 minutes or until mixture is thickened. To serve, ladle stew into four bowls. Sprinkle each serving with cracked black pepper.
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5/5 (4)Category Comfort FoodServings 6Calories 264 per serving
- In a large soup pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken and sauté for 2 -3 minutes until the chicken is browned.
- Add the remaining tablespoon of oil over medium-high heat and add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown. Add the seasonings, salt, pepper, potatoes, chicken broth, and chicken pieces. Bring to a boil, reduce heat and simmer for 20 – 30 minutes, until the potatoes are fork-tender.
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