CHICKEN STEW
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
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
SLOW COOKER CHICKEN DINNER
Chicken and vegetables are simmered with a creamy soup in a slow cooker and ready for a warm and hearty dinner.
Provided by Plain ole Bob
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h15m
Yield 5
Number Of Ingredients 7
Steps:
- Place potatoes and carrots in a slow cooker; top with chicken thighs.
- Combine cream of chicken soup, cream of mushroom soup, and garlic salt in a bowl. Pour over chicken thighs.
- Cover and cook chicken mixture on High for 3 1/2 hours. Stir potato flakes into soup mixture to thicken; cook for an additional 30 minutes.
Nutrition Facts : Calories 662.9 calories, Carbohydrate 54.5 g, Cholesterol 133.1 mg, Fat 30.1 g, Fiber 5.7 g, Protein 43.3 g, SaturatedFat 8.2 g, Sodium 994.6 mg, Sugar 6 g
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 RUSTIC CHICKEN STEW
Make and share this Slow Cooker Rustic Chicken Stew recipe from Food.com.
Provided by Audrey M
Categories Stew
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 5 ingredients in the crockery pot.
- Stir in the next 5 ingredients.
- Cover and cook on LOW until the chicken is done and the vegetables are tender, 7-9 hrs.
- or on HIGH 4-6 hrs.
- Stir in the peas and cook until they are done, 15 to 30 minutes.
- (Note: Baby carrots make a quick and easy substitute for the 1" thick carrot slices).
Nutrition Facts : Calories 254, Fat 3.8, SaturatedFat 0.8, Cholesterol 72.6, Sodium 574, Carbohydrate 26.8, Fiber 4.4, Sugar 4.4, Protein 29.4
RUSTIC CHICKEN STEW
A rich and hearty stew that will warm you up on the cold days. It is easy to put together with ingredients that you usually have on hand. If you prefer to have your veggies cut a little smaller, that works too - just watch that they do not overcook. The nice thing about this recipe is that you can do most of the prep as the stew is cooking. The chicken thighs and mushrooms add a great meaty texture. Try this with some crusty bread.
Provided by Nif_H
Categories Low Cholesterol
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
- Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
- Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!
Nutrition Facts : Calories 515.9, Fat 25.8, SaturatedFat 8.8, Cholesterol 107.1, Sodium 801.1, Carbohydrate 48.4, Fiber 12.4, Sugar 4.5, Protein 29.8
SLOW COOKER CHICKEN STEW
This recipe was featured in an email from the Best of Spark People today. Their website is www.sparkrecipes.com and there are mostly healthy recipes posted there. "Start before work, ready to eat later."
Provided by senseicheryl
Categories Stew
Time 4h10m
Yield 8 bowls of stew, 8 serving(s)
Number Of Ingredients 15
Steps:
- Chop chicken, carrots, potatoes, celery, and onion and put them in the slow cooker.
- Pour the mushrooms on top.
- Sprinkle on the seasonings, pour in the water and lemon juice, and put the lid on cooker.
- Let cook on high for 4 hours, or on low for the day.
- Dinner is ready when you walk in the door.
Nutrition Facts : Calories 216.9, Fat 3.2, SaturatedFat 0.7, Cholesterol 72.8, Sodium 174.6, Carbohydrate 19.4, Fiber 3.4, Sugar 3.5, Protein 27.2
RUSTIC CHICKEN SLOW COOKER STEW
This recipe was retrieved from http://whoneedsacape.com/2014/02/rustic-chicken-slow-cooker-stew
Provided by Alisha Williams
Categories Vegetables
Time 6h30m
Number Of Ingredients 10
Steps:
- 1. Place chicken, seasonings, and all vegetables into slow cooker. Cook on low 6 hours.
- 2. Whisk corn starch into milk, stir into slow cooker and cook 15 additional minutes on high.
- 3. To freeze this recipe for later use: Place chicken, seasonings, carrots, and onions into gallon-sized freezer bag. Thaw overnight in refrigerator. Dump bag into slow cooker, add potatoes. Cook on low 6 hours. Continue from step 2.
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5/5 (30)Total Time 6 hrs 20 minsServings 6Calories 300 per serving
- Pat dry chicken thighs with paper towels to remove surface moisture. Sprinkle with a little bit of salt on each side and set aside.
- Heat 1 tablespoon of oil and one tablespoon of butter in a large non-stick skillet over medium-high heat. Add the chicken, skin side down, and cook for about 3-5 minutes, until deep golden brown. Remove from the pan and transfer to the slow cooker, placing the chicken pieces skin side up.
- Add the onions, garlic and ginger to the same the skillet. There should be plenty of oil and fat left in the pan, but if not, add another tablespoon of oil or butter. Saute the vegetables until deep golden brown, constantly stirring, about 3-5 minutes (see note).
- Add the water, salt and the pepper to the skillet. Stir well and taste for salt. Adjust if necessary. The liquid should be salted just right. Very little liquid will evaporate during slow cooking under a lid so no need to under-salt. Transfer the contents of the skillet to the slow cooker.
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