Crockpot Chicken Stew Recipes

SLOW COOKER CHICKEN STEW

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.

CROCKPOT CHICKEN STEW

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.

SLOW COOKED CHICKEN STEW

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.

SLOW-COOKER CHICKEN STEW

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.

CHICKEN STEW

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.

SLOW COOKER CHICKEN STEW

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. :).

EASY CROCK POT CHICKEN STEW

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.

DOWN SOUTH CROCK POT CHICKEN STEW

Steps:

• Place cut up chicken in crock pot.
• Mix flour, salt, pepper, and paprika in a small bowl, and pour over chicken; stir to coat chicken with flour.
• Add remaining ingredients (except green beans) and mix well.
• Cover and cook on low for 8-10 hours, or high 4-5 hours.
• Add green beans (optional) 1 hour before serving.

CROCK-POT CHICKEN STEW (3 WW POINTS)

Steps:

• Put everything in a large crockpot. Cook on low 8-9 hours.
• Cooks Notes:.
• Keep in mind that this is a stew not a soup. Dont be afraid of big chunks of food. Dont chop your vegetables too small.