Slow Cooker Chicken Stew Recipes

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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

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

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. :).

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 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

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 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.

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

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

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

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

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 PANTRY CHICKEN STEW

Learn to make Slow-Cooker Pantry Chicken Stew with our video! Chicken and veggies in chive and onion sauce help make this chicken stew a new favorite.

Provided by My Food and Family

Categories     Home

Time 6h45m

Yield 6 servings, 1 cup each

Number Of Ingredients 8



Slow-Cooker Pantry Chicken Stew image

Steps:

  • Toss chicken with flour in slow cooker.
  • Add all remaining ingredients except peas and cream cheese spread; cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir in peas and cream cheese; cook, covered, 30 min.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

1-1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
1/4 cup flour
1 pkg. (8 oz.) sliced fresh mushrooms
2 cups baby carrots
1 small onion, chopped
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup frozen peas
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

SLOW COOKER CHICKEN STEW

A warm and comforting winter stew. Easy prep.

Provided by Dezzapee

Time 8h20m

Yield Serves 4

Number Of Ingredients 10



Slow Cooker Chicken Stew image

Steps:

  • Chop carrots, onion and garlic and add to medium hot pan with a little oil for 5 minutes, add diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker.
  • Brown chicken in frying pan or skillet and remove skins if preferred. Add to slow cooker. Add wine to pan to deglaze. Reduce and add to slow cooker.
  • Add the bay leaves, salt and pepper to taste then barley, broth mix and stock . Cook on High for 3-4 hours or on low 8 hours. Serve with crusty fresh bread and salted butter.

4 to 6 chicken thighs according to size
4 medium carrots
4 cloves of garlic
1 large onion
4 medium potatoes
80g of Broth or Stew Mix (pearl barley split peas red split lentils marrowfat peas)
Handful of chopped herbs (parsley thyme plus rosemary if you like it)
4 Bay leaves folded and bruised
Half a cup of white wine to deglaze pan
1 Ltr good quality chicken stock

SLOW-COOKER CHICKEN STEW

Delight family members by serving them a stew packed with vegetables and whole chicken thighs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 6

Number Of Ingredients 10



Slow-Cooker Chicken Stew image

Steps:

  • In 4- to 5-quart slow cooker, toss potatoes, carrots and mushrooms. Arrange chicken on vegetable mixture. Sprinkle salt, onion and garlic powder over chicken. Stir tomato paste into jar of gravy. Pour gravy mixture and wine over all.
  • Cover; cook on Low heat setting 8 to 10 hours.

Nutrition Facts : Calories 460, Carbohydrate 25 g, Cholesterol 120 mg, Fat 3, Fiber 4 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g

3 medium potatoes (about 1 lb), cut into 1 1/2-inch cubes
2 cups baby-cut carrots
1 package (8 oz) fresh whole mushrooms, each cut in half
2 packages (20 oz each) boneless skinless chicken thighs
1/2 teaspoon salt
1 teaspoon instant chopped onion
1/4 teaspoon garlic powder
1 tablespoon tomato paste
1 jar (18 oz) roasted chicken gravy
1/2 cup dry white wine or water

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