Slow Cooked Chicken Stew Recipes

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CROCKPOT CHICKEN STEW



Crockpot Chicken Stew image

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

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

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

SLOW COOKER CHICKEN STEW



Slow Cooker Chicken Stew image

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

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

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

SLOW COOKER CHICKEN STEW



Slow Cooker Chicken Stew image

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

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)

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 COOKED CHICKEN STEW



Slow Cooked Chicken Stew image

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

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

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

SLOW-COOKER CHICKEN STEW



Slow-Cooker Chicken Stew image

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

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

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

SLOW COOKER CHICKEN STEW



Slow Cooker Chicken Stew image

A warm and comforting winter stew. Easy prep.

Provided by Dezzapee

Time 8h20m

Yield Serves 4

Number Of Ingredients 10

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

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.

SLOW COOKER CHICKEN STEW



Slow Cooker Chicken Stew image

Delicious, hearty slow cooker chicken stew - perfect for when you need a heavier meal than chicken soup!

Provided by Karlynn Johnston

Categories     Dinner

Time 8h1m

Number Of Ingredients 11

3 medium skinless, boneless chicken breast (cut into large chunks (See notes about chicken))
2 cups diced potatoes
1 cup chopped onion
2 cups sliced carrots
1-2 stalks celery (chopped )
1 pound mushrooms, washed and sliced in half
1 tablespoon minced garlic
1-2 teaspoons poultry seasoning (adjust to taste)
6 cups chicken broth (more to thin out if needed at the end )
3 tablespoons cornstarch
1/2 cup heavy cream

Steps:

  • Place the chicken, vegetables, garlic and seasoning into the slow cooker.
  • Pour the chicken broth over the vegetables.
  • Cook on low for 7-8 hours, until the vegetables are soft.
  • Take the cornstarch and mix it into the cream.
  • Stir into the stew, quickly whisking it in.
  • Cook the stew for 10 minutes more, letting it thicken. You may add more cornstarch to get your desired thickness. If it's too thick, add more broth.
  • Serve and enjoy.

Nutrition Facts : Calories 259 kcal, Carbohydrate 41 g, Protein 15 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 377 mg, Fiber 11 g, ServingSize 1 serving

SLOW COOKER CHICKEN STEW



Slow Cooker Chicken Stew image

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

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

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

CROCK POT CHICKEN STEW



Crock pot Chicken Stew image

Come home to the best comfort food when you make Crock pot chicken stew recipe. Each bite of chicken, potatoes and vegetables make this a delicious meal.

Provided by Eating on a Dime

Categories     Soup     stew

Time 6h50m

Number Of Ingredients 13

1 onion (diced)
2 stalks celery (diced)
4 carrots (peeled and sliced into rounds)
2 medium russet potatoes (peeled and diced into small bite-sized pieces)
1 bay leaf
2 teaspoons salt
1 teaspoon minced garlic
½ teaspoon dried thyme
½ teaspoon poultry seasoning
2 chicken breasts
4 cups low-sodium chicken broth or chicken stock
1 tablespoon corn starch + 1 tablespoon cold water
For garnish: chopped fresh parsley

Steps:

  • Throw everything in the crock pot except the corn starch and parsley.
  • Cook on low for 6-8 hours until chicken is falling apart.
  • Shred the chicken. Meanwhile, stir together the corn starch and water in a cup. Stir into the crock pot. And stir in the chicken.
  • Cook for another 30 minutes and serve with fresh parsley on top.

Nutrition Facts : Calories 230 kcal, Carbohydrate 26 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 1125 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SLOW COOKER WHITE WINE CHICKEN STEW



Slow Cooker White Wine Chicken Stew image

Hearty and delicious slow cooker white wine chicken stew filled with fresh herbs, veggies and plenty of protein. This creamy white wine chicken stew is easily gluten free and dairy free, and is truly a hug-in-a-bowl that's perfect for colder months! Serve with crackers, cornbread or homemade biscuits for the coziest dinner.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free

Time 7h30m

Number Of Ingredients 19

1 tablespoon olive oil
1 ½ pounds boneless skinless chicken thighs, cut into 1 inch pieces
Freshly ground salt and pepper
2 cups chicken broth
1/2 cup dry white wine*
1 tablespoon worcestershire sauce
1 teaspoon balsamic vinegar
2 teaspoons chopped fresh rosemary (fresh is best!)
2 teaspoons chopped fresh thyme (fresh is best!)
½ teaspoon dried oregano
1 teaspoon salt, plus more to taste
Lots of freshly ground black pepper
6 garlic cloves, finely minced
1 large yellow onion, cut into chunks
3 large carrots, peeled and cut into 1/2-inch diagonal slices
1 pound yukon gold potatoes, diced into ½ inch cubes
¼ cup all purpose flour (or sub all purpose gluten free flour)
1/2 cup unsweetened almond milk (or heavy cream or regular milk will work)
2/3 cup frozen peas

Steps:

  • Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
  • Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper. Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
  • Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren't any lumps remaining. Add mixture back to the slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt and pepper, if necessary. Serve immediately with fresh thyme, toasted french bread, cornbread, crackers, or even buttermilk biscuits. Serves 4.

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 427 kcal, Fat 11.6 g, Carbohydrate 35.2 g, Sugar 6.1 g, Protein 39.1 g, Fiber 5.6 g, SaturatedFat 2.4 g

CHICKEN STEW WITH VEGETABLES



Chicken Stew With Vegetables image

This chicken stew recipe can be cooked in the slow cooker or baked in the oven. Tomatoes, garlic, herbs, and a variety of vegetables flavor the stew.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 2h15m

Yield 4

Number Of Ingredients 15

3 1/2 pounds chicken pieces (a cut-up fryer or chicken thighs, bone-in)
3 medium potatoes , peeled and cubed
2 carrots, sliced into 1/2-inch rounds
1 small zucchini, seeded and cubed
1 red or green bell pepper, sliced
2 medium onions, sliced
2 celery ribs, diagonally cut into 1 inch slices
1 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can tomatoes
2 cloves garlic, minced
1 1/2 cups chicken stock (unsalted or low-sodium)
2 bay leaves
1 teaspoon dried dill
1/2 teaspoon dried thyme

Steps:

  • Gather the ingredients.
  • Pat chicken with paper towels to dry.
  • Preheat oven to 350 F. Place chicken, potatoes, carrots, zucchini, bell pepper, onions, and celery in a 4-quart casserole or Dutch oven . Sprinkle with salt and pepper.
  • Add tomatoes and tomato liquid.
  • Add garlic to chicken stock and pour over ingredients in casserole.
  • Add bay leaves and sprinkle with dill and thyme .
  • Cover tightly and bake for 2 hours, stirring after 1 hour. Remove from oven, discard bay leaf, and serve. Enjoy!
  • Layer vegetables and chicken in slow cooker with tomatoes, chicken broth, and herbs.
  • Cover and cook on low for about 6 to 8 hours.

Nutrition Facts : Calories 1152 kcal, Carbohydrate 44 g, Cholesterol 354 mg, Fiber 8 g, Protein 116 g, SaturatedFat 15 g, Sodium 994 mg, Sugar 10 g, Fat 55 g, ServingSize 4 servings, UnsaturatedFat 0 g

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