Crock Pot Creamy Chicken Stew Recipes

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CREAMY HOMEMADE CHICKEN STEW



Creamy Homemade Chicken Stew image

The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 6h15m

Yield 4

Number Of Ingredients 14

1 cup lowfat evaporated milk
¼ cup all-purpose flour
1 ½ pounds chicken leg meat
¾ pound small fresh button mushrooms
2 potatoes, peeled and cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 ¼ cups frozen green peas, thawed
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried marjoram
¼ teaspoon dried rosemary
¼ cup chopped fresh parsley

Steps:

  • In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.

Nutrition Facts : Calories 561.8 calories, Carbohydrate 65.2 g, Cholesterol 106.5 mg, Fat 14.3 g, Fiber 8.5 g, Protein 43.5 g, SaturatedFat 4.5 g, Sodium 834.5 mg, Sugar 18.4 g

SLOW COOKER CHICKEN AND MUSHROOM STEW



Slow Cooker Chicken and Mushroom Stew image

This delicious chicken and mushroom stew is easy to make, flexible, and with layers of flavor it has a real comfort food richness but with a little zing! We do not add salt to this dish. We find it gets enough from the chicken stock and the soups and adding extra can overdo it. It can always be added to taste when you serve. We like it on brown rice or noodles but baked or mashed potato works well too.

Provided by Al G

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 6h35m

Yield 6

Number Of Ingredients 18

½ cup all-purpose flour
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 teaspoon ground black pepper
5 chicken thighs, quartered
1 tablespoon olive oil, or as needed
1 large yellow onion, diced
1 large bell pepper, diced
8 ounces chorizo sausage, thinly sliced
2 cloves garlic, crushed
1 (8 ounce) package sliced fresh mushrooms
1 cup chicken stock
1 (10.75 ounce) can cream of mushroom soup
1 (10.75 ounce) can cream of celery soup
1 cup sour cream
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper

Steps:

  • Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms.
  • Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker.
  • Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker.
  • Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
  • Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 23.7 g, Cholesterol 115.1 mg, Fat 37.3 g, Fiber 2.4 g, Protein 31 g, SaturatedFat 14 g, Sodium 1577.1 mg, Sugar 4.1 g

SLOW-COOKER CREAMY HERBED CHICKEN STEW



Slow-Cooker Creamy Herbed Chicken Stew image

Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h35m

Yield 4

Number Of Ingredients 12

2 cups baby-cut carrots
2 Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2 cup chopped onion
1/2 cup sliced celery
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken thighs
1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup snap pea pods
1/2 cup whipping (heavy) cream
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
  • Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
  • Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
  • Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

Nutrition Facts : Calories 395, Carbohydrate 31 g, Cholesterol 105 mg, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 650 mg

CROCK POT CREAMY CHICKEN STEW RECIPE - (4.1/5)



Crock Pot Creamy Chicken Stew Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 18

2 large boneless chicken breasts, cut into bite sized pieces
2 Tablespoons butter
1 medium onion, diced small
4 small red potatoes, diced
1 cup baby carrots, chopped
3/4 cup string beans (drained if canned)(If canned add the last couple of hours, no need to cook the whole time)
1/2 cup celery, diced finely
1 (10 3/4 oz.) can cream of chicken soup
1/2 cup milk
1/2 cup half and half or cream
1 cup chicken stock or tbsp chicken bullion
1 tsp dried Thyme
1/2 cup sour cream
1 (1 oz.) packet dry ranch dressing mix
Salt/pepper to taste
1 teaspoon Parsley flakes
1 cup frozen sweet peas (optional) (add last hour of cooking)
Best served with Biscuits

Steps:

  • Melt the butter on the bottom of the crock pot. Add all of the vegetables on top and stir to coat with the butter. Salt/Pepper the diced chicken as desired and add to the crock pot. Mix together the soup, milk, sour cream, thyme and ranch dressing mix. Pour on top of the chicken. (optional - add frozen baby peas the last hour.) Cover the crock pot and cook on high for 4-5 hours or on low for 6-8. (If the chicken is cut up it should not take much longer even on low than six hours. If partially frozen when cut up, which would make it easier, turn the crock pot on high for first hour or two, then down to low. Sprinkle with parsley and serve, (preferably with biscuits!) Note: If soup seems thin, the last hour, add 2 tbsp corn starch to half a cup of chicken stock, stir, and add to the soup. Continue cooking for one hour.

CROCK POT CREAMY CHICKEN STEW



Crock Pot Creamy Chicken Stew image

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

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

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

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 CREAMY CHICKEN NOODLE STEW



Crock Pot Creamy Chicken Noodle Stew image

Make and share this Crock Pot Creamy Chicken Noodle Stew recipe from Food.com.

Provided by Beeracuda

Categories     Stew

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 16

2 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes
3 medium potatoes, cut into 1/2 inch cubes
1 (1 1/4 ounce) package onion soup mix
1/4 cup butter
1 (14 1/2 ounce) can chicken broth
2 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
1 teaspoon paprika
1 teaspoon black pepper
1 (15 ounce) can peas, drained
15 ounces canned carrots, drained
1 (4 ounce) can mushrooms, drained
1 tablespoon parsley flakes
1/4 cup dry white wine
1 (12 ounce) package egg noodles
flour

Steps:

  • Place chicken in crock pot.
  • Add onion soup mix, butter, broth, and soups.
  • Sprinkle paprika and black pepper over mixture.
  • Add peas, carrots, and mushrooms.
  • Sprinkle parsley flakes over top.
  • Add white wine.
  • Cook on high for 1 hour, then low for 7 hours.
  • Add cooked noodles approximately 30 minutes before end of cooking time.
  • Stir thoroughly.
  • Add flour by the tablespoon and stir to thicken, if desired.

Nutrition Facts : Calories 472.4, Fat 13.2, SaturatedFat 5.1, Cholesterol 98.5, Sodium 1215.8, Carbohydrate 54, Fiber 6, Sugar 6.6, Protein 33.2

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY



One-Pot Creamy Chicken Stew Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, vegetable oil, white mushroom, medium yellow onion, garlic, unsalted butter, Yukon Gold potatoes, large carrot, celery, all purpose flour, dry white wine, chicken stock, McCormick® Poultry Seasoning, frozen peas, heavy cream

Provided by McCormick

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

2 lb boneless, skinless chicken breasts, and/or thighs, cut into 1-inch (2.54 cm) pieces
1 teaspoon kosher salt, plus more to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 cup white mushroom, stemmed and roughly chopped
1 medium yellow onion, diced into ½-inch (1.2 cm) pieces
2 cloves garlic, minced
1 tablespoon unsalted butter
2 Yukon Gold potatoes, peeled and diced into ½-inch (1.2 cm) pieces (about 2 cups)
1 large carrot, diced into ¼-inch (6 mm) pieces (about 1 cup)
2 stalks celery, diced into 1/4 in (6 mm) pieces
¼ cup all purpose flour
1 cup dry white wine
2 cups chicken stock
1 ½ tablespoons McCormick® Poultry Seasoning
½ cup frozen peas
½ cup heavy cream

Steps:

  • Season the chicken with salt and pepper.
  • Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
  • Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
  • Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  • Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
  • Stir in the cream and season with more salt to taste.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 49 grams, Sugar 7 grams

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SLOW COOKER CREAMY VEGETABLE CHICKEN STEW - THE NATURAL NURTURER
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From thenaturalnurturer.com


CREAMY CHICKEN STEW RECIPE - RECIPES.NET
2022-03-25 Add butter to the bottom of a crock pot. Let melt. Stir in all of the vegetables coating with the butter. Season diced chicken as desired and add to the crock pot. In a separate bowl, mix together the soup, milk, sour cream, chicken broth, and ranch dressing mix. Pour on top of the chicken. Cover and cook on High for 3 to 4 hours or on Low for ...
From recipes.net


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