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
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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