Slow cooker chicken stew is renowned for its combination of apples, red potatoes, onion and seasoning. This warm-cooked stew reminds many of a home-made meal, and the fondest memories of mother’s cooking. It is simple to prepare and is perfect for a cold winter day to bring warmth to your stomach and heart.

A Brunswick-Style Slow Cooker Chicken Stew

1

Ingredient

Ingredient

Amount

Boneless chicken breast (cut up)

1 pound

Boneless chicken thighs (cut up)

1 pound

Halved mushrooms and water

2 cups each

small onions and sliced celery

1 cup each

Carrots

1 ½ cups

Paprika and sage

1 teaspoon each

Salt, thyme and pepper

½ teaspoon each

Chicken broth

14.5 ounces

Tomato paste

6 ounces

Cornstarch

3 tablespoons

Frozen peas

2 cups

Cubed tofu

(optional)

1 cup

2

Time & Serving

Total Time

5 hours

Serving

8

3

Direction

  • In order to make this chicken stew in slow cooker, you should mix the chicken meet and everything else (except the water, cornstarch, peas and tofu) in a slow cooker and set on High for 4 hours.

  • Combine cornstarch and water in a bowl, whisking until mixed.

  • Add frozen peas and tofu (optional) and the mixture from the previous step to the slow cooker. Stir and cook for an additional 30 minutes at High heat.

  • When it' done, serve and enjoy!

Slow Cooker Thai-Inspired Chicken Stew

1

Ingredient

Ingredients

Amount

Unsweetened coconut milk

14 ounces

Fresh ginger (finely grated)

1 tablespoon

Green curry paste

2 tablespoons

Asian fish sauce

2 ½ teaspoons

Skinless chicken thigh

3 lbs

Medium red onion (½ inch dice)

1 potato

Medium Yukon Gold potato (1 inch chunks)

2 potatoes

Grape tomatoes

½ cup

Fresh lime juice

1 ½ teaspoons

Salt, pepper and cilantro leaves

To taste

2

Time & Yield

Total Time

4 hours

Yield

4-6

3

Direction

  • Mix the coconut milk, ginger, curry paste and fish sauce in the chicken stew slow cooker.

  • Add the chicken and onions and then cover up to cook for 2.5 hours on low heat.

  • Transfer the chicken and vegetables to smaller bowls and skim fat from the sauce.

  • Place the sauce in a blender and add the remaining green curry paste, fish sauce and lime juice. Puree until it becomes a smooth mixture.

  • Add traces of salt and pepper to the sauce and pour the sauce over the chicken

  • Top it with the cilantro leaves and add rice as a side (optional).

Slow Cooker Indian Chicken Stew

1

Ingredient

Ingredient

Amount

Boneless chicken thighs (1-inch pieces)

2 pounds

Chopped onion

½ cup

Minced garlic

3 cloves

Curry powder

5 teaspoons

Ground ginger

2 teaspoons

Salt

½ teaspoons

Ground black pepper

¼ teaspoons

Garbanzo beans (rinsed/drained)

2 cans (15 ounce)

Diced tomatoes (undrained)

2 cans (14.5 ounce)

Chicken broth

1 cup

Bay leaf

1 leaf

Lime juice

2 tablespoons

Fresh spinach (optional)

1 package (9 ounce)

Rice (optional)

4 cups

2

Time & Serving

Total Time

8-10 hours (low heat); 4-5 hours (high heat)

Serving

8

3

Direction

  • In order to cook this slow cooker chicken stew, place a slow cooker liner (of the disposable variety) in a 6 quart slow cooker. Coat the liner with some cooking spray

  • Add chicken, onion and garlic to the slow cooker. Then toss in the curry powder, salt, pepper and ginger. Then stir the beans, tomatoes, broth and bay leaf into the concoction.

  • Cover and cook on low for 8-10 hours or on high for 4-5 hours

  • Stir lime juice and spinach into the mixture.

  • Turn down heat and let stand for 2-3 minutes.

  • Serve with a side of rice and enjoy!

Slow Cooker Stout & Chicken Stew

1

Ingredient

Ingredient

Amount

All-purpose flour

½ cup plus 6 tablespoons

Salt

1 teaspoon

Ground pepper

½ teaspoon

Boneless chicken thighs

2 ½ pounds

Extra-virgin olive oil

4 teaspoons

Bacon

3 pieces

Guiness beer

1 ⅔ cups

Whole baby carrots

1 pound

Halved cremini

1 package (8 oz)

Chopped onion and baby peas

2 cups each

Minced garlic

4 cloves

Dried thyme

1 ½ teaspoon

Reduced-sodium chicken broth

1 cup

2

Time & Serving

Active Time

45 minutes

Serving

8

3

Direction

  • In order to make this version of chicken stew in slow cooker, start by mixing the 6 tbsp. of flour with ½ tsp. of salt and pepper. Coat the chicken in this mixture and place on a separate plate.

  • Heat the oil in a skillet on medium heat. Cook half of the chicken until browned (2-4 mins each side) and add to the slow cooker in an even fashion. Repeat for the remaining chicken pieces.

  • Add bacon and the remaining flour to the skillet. Add stout and scrape. Pour the mixture over the chicken and add carrots, mushrooms, onions, garlic, thyme evenly over the chicken.

  • Add the broth, cover and cook approximately 4 hours on high or 7-8 on slow, until the chicken is almost falling apart.

  • Stir in peas and cook another 5-10 minutes. Then Serve!

Slow Cooker Tuscan Chicken Stew

1

Ingredient

Ingredient

Amount

Boneless chicken thighs

6-8 thighs

Sliced carrots

2 carrots

Sliced celery stalks

2 stalks

Medium diced onion

1 onion

Minced garlic

2 cloves

Diced tomatoes

2 tomatoes

Baby potatoes

12 potatoes

Chicken stock

1 ¾ cup

Tomato paste

1 tablespoon

White wine

2 tablespoons

Crushed fennel seeds

½ teaspoon

Water

¼ cup

Cornstarch

2 ½ tablespoons

Balsamic vinegar

3 teaspoons

Chopped Fresh rosemary

1 teaspoon

salt

½ teaspoon

2

Time & Yield

Total Time

4 hours and 20 minutes

Yield

6-8

3

Direction

  • Toss the first 11 ingredients into a chicken stew slow cooker.

  • Cook for 4-6 hours on the lowest possible setting.

  • Blend the corn starch and water, and then add vinegar, rosemary and salt before serving.

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