Crockpotchickenstew Recipes

SLOW COOKER CHICKEN STEW

A savory autumn stew with apple, red potatoes, onion and seasoning. This is a very easy tasty chicken dish I concocted when I was trying to think of a dish like pot roast yet using chicken rather than beef. My husband hates mushrooms, so I tried condensed celery soup, and it works great. This dish is light yet very zesty and full of flavor. You can substitute using chicken thighs, but it will increase calories and fat. I think using biscuit gravy mix rather than onion gravy mix would work (the flavor would go well with chicken), adding richness, although I haven't tried it that way yet, but again, it would add more fat and calories to this dish. Serve with a side of rice or over noodles.

Provided by SUSAN KIM

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 6h20m

Yield 6

Number Of Ingredients 12

Slow Cooker Chicken Stew image

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.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 28.6 g, Cholesterol 122.9 mg, Fat 7.6 g, Fiber 3 g, Protein 47.2 g, SaturatedFat 2.1 g, Sodium 923.8 mg, Sugar 4.7 g

Ingredients

3 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
½ teaspoon olive oil
3 cloves garlic, crushed
½ cup water
1 (10.75 ounce) can condensed cream of celery soup
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon Italian-style seasoning
1 apple - peeled, cored and cut into eighths
3 small red potatoes, cut into eighths
1 onion, cut into eighths
1 (1.25 ounce) envelope dry onion gravy mix

CROCK POT CHICKEN STEW

This is a wonderful recipe. Throw it in the crock pot in the morning and let it slowwww-cook all day. It fills the air with such a mouth-watering aroma. I added a package of chicken-flavored ramen noodles the last 5-10 min, which just added to the heartiness.

Provided by VickyJ

Categories Stew

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

Crock Pot Chicken Stew image

Steps:

Put chicken breasts with Italian dressing in a large zip bag to marinate over-night.
Layer potato, celery, carrots and onion in crock-pot.
Dredge marinated chicken breasts in seasoned flour and set them on top of vegetables. Add the garlic powder, Italian seasoning and salt-n-pepper to taste.
Pour chicken broth over-all, and cook 8-10 hours on low.
During the last 5-10 min of cooking time, add package of ramen noodle dinner with seasoning, giving it a stir.
This is good served with crusty bread or warm dinner rolls.

Nutrition Facts : Calories 396.6, Fat 7.7, SaturatedFat 2.5, Cholesterol 57.1, Sodium 806.7, Carbohydrate 53.6, Fiber 7.7, Sugar 9.9, Protein 29.4

Ingredients

3 boneless skinless chicken breasts
2 medium potatoes, chunked
3 small cooking onions, chunked
1 (16 ounce) bag baby carrots
3 stalks celery, chunked
2 tablespoons prepared low-fat Italian salad dressing
29 ounces low sodium chicken broth
1 (3 ounce) package chicken-flavored ramen noodles
2 tablespoons seasoned flour, seasoned with
salt and pepper
1 teaspoon garlic powder
2 teaspoons italian seasoning
salt and pepper

CROCKPOT CHICKEN STEW

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

Crockpot Chicken Stew image

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

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

SLOW-COOKER CHIPOTLE CHICKEN STEW

Provided by Food Network Kitchen

Time 8h

Yield 4 servings

Number Of Ingredients 12

Slow-Cooker Chipotle Chicken Stew image

Steps:

Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.

Ingredients

1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 onion, chopped
1 15-ounce can diced fire-roasted tomatoes with green chiles
1 chipotle chile in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can
1/2 teaspoon dried oregano
1 cup frozen corn (preferably fire-roasted), thawed
8 corn tortillas
1/4 cup crumbled Cotija cheese
1 avocado, diced
1/2 cup fresh cilantro, torn

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

Easy Crock Pot Chicken Stew image

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.

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

SLOW-COOKER CHICKEN-RICE STEW

Provided by Food Network Kitchen

Time 7h30m

Yield 4 servings

Number Of Ingredients 12

Slow-Cooker Chicken-Rice Stew image

Steps:

Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.

Nutrition Facts : Calories 450, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 632 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 37 grams, Sugar 2 grams

Ingredients

4 skinless, boneless chicken thighs (about 1 1/4 pounds)
1 teaspoon toasted sesame oil
6 thin slices fresh ginger, plus 1 teaspoon finely grated
Kosher salt and freshly ground pepper
2/3 cup jasmine rice
4 cups low-sodium chicken broth
3 tablespoons vegetable oil
10 cloves garlic, finely chopped
1 head bok choy, stems thinly sliced, leaves chopped
1 tablespoon fish sauce
3 scallions, thinly sliced
Soy sauce and hot sauce, for topping Lime wedges, for serving

SLOW COOKER CHICKEN STEW

I like to sprinkle chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this pretty dish will stand apart from the rest at potlucks, too! -Angela Buchanan, Longmont, Colorado

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 10

Slow Cooker Chicken Stew image

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.

Nutrition Facts : Calories 279 calories, Fat 10g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 497mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

Ingredients

2-1/4 pounds bone-in chicken thighs, skin removed
1 large onion, chopped
2 medium carrots, sliced
3/4 cup unsweetened apple juice
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1 cup chopped dried apricots
Hot cooked couscous

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

Slow Cooker Chicken Stew image

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. :).

Ingredients

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 lb boneless skinless chicken thighs, cut into bite-size pieces
2 cups mushrooms, halved (I like crimini)
2 cups water
1 cup frozen small whole onions (or 3/4 cup chopped onion)
1 cup celery, sliced, 1/2 inch slices
1 1/2 cups carrots, thinly sliced
1 teaspoon paprika (make sure to use good quality paprika for full flavor!)
1/2 teaspoon salt, to taste
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper, freshly ground, to taste
14 1/4 ounces chicken broth
6 ounces tomato paste
1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
3 tablespoons cornstarch
2 cups frozen green peas or 2 cups frozen edamame soybeans
1 cup cubed extra firm tofu (optional)

SLOW COOKED CHICKEN STEW

Slow cookers are so great for those times when you want a fuss-free dinner. You can literally throw everything in it and leave it all day so you have a lovely wholesome meal waiting for you at dinner time. We left this stew in the slow cooker for 8 hours on a low heat but if you want it ready bit sooner than that, you can turn the heat up to medium and it should be ready in about 4 hours.

Provided by MyNutriCounter

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 7h25m

Yield 8

Number Of Ingredients 14

Slow Cooked Chicken Stew image

Steps:

Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.
Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.
Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 27.8 g, Cholesterol 29.3 mg, Fat 3.5 g, Fiber 4.4 g, Protein 16.3 g, SaturatedFat 0.6 g, Sodium 355.8 mg, Sugar 5.1 g

Ingredients

1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, minced
4 skinless, boneless chicken breasts
1 (32 fluid ounce) container vegetable broth
1 (14.5 ounce) can diced tomatoes
2 sweet potatoes, diced
1 cup uncooked quinoa
1 teaspoon ground black pepper
5 mushrooms, chopped
2 teaspoons dried oregano
2 teaspoons curry powder
5 green onions, chopped
1 bay leaf

CROCK POT CREAMY CHICKEN STEW

A creamy, delicious stew that I discovered by accident. I've been trying for a long time to be successful at this crock pot thing without luck.....until this recipe! It comes out the consistency of canned stewed but with fresh veggies and meat. This recipe made enough for 2 adult suppers and 2 adult lunches the next day.

Provided by dunebuggy8

Categories Stew

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 7

Crock Pot Creamy Chicken Stew image

Steps:

Throw all ingredients in crockpot and stir. Put on low for 6 to 8 hours. Done!

Nutrition Facts : Calories 353, Fat 2.7, SaturatedFat 0.7, Cholesterol 35.6, Sodium 525.6, Carbohydrate 60, Fiber 8.8, Sugar 6.5, Protein 22.8

Ingredients

2 boneless skinless chicken breasts, cut up (or 6 boneless, skinless chicken thighs)
1 (10 ounce) can Campbell's Golden Mushroom soup
1 (10 ounce) can turkey gravy (or 1 1/4 cup leftover homemade)
1 small onion, diced
5 potatoes, cut into 1 inch cubes
3 carrots, sliced
3/4 cup frozen peas

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Crockpotchickenstew Recipes

SLOW COOKER CHICKEN STEW

CROCK POT CHICKEN STEW

This is a wonderful recipe. Throw it in the crock pot in the morning and let it slowwww-cook all day. It fills the air with such a mouth-watering aroma. I added a package of chicken-flavored ramen noodles the last 5-10 min, which just added to the heartiness.

CROCKPOT CHICKEN STEW

SLOW-COOKER CHIPOTLE CHICKEN STEW

EASY CROCK POT CHICKEN STEW

SLOW-COOKER CHICKEN-RICE STEW

SLOW COOKER CHICKEN STEW

I like to sprinkle chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this pretty dish will stand apart from the rest at potlucks, too! -Angela Buchanan, Longmont, Colorado

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). :)

SLOW COOKED CHICKEN STEW

CROCK POT CREAMY CHICKEN STEW

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