Crock Pot Chicken Stew Recipe Recipe For Hand

CROCK POT CHICKEN STEW

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.

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.

CROCK POT CHICKEN STEW

Steps:

• Put chicken breasts with Italian dressing in a large zip bag to marinate over-night.
• Layer potato, celery, carrots and onion in crock-pot.
• Dredge marinated chicken breasts in seasoned flour and set them on top of vegetables. Add the garlic powder, Italian seasoning and salt-n-pepper to taste.
• Pour chicken broth over-all, and cook 8-10 hours on low.
• During the last 5-10 min of cooking time, add package of ramen noodle dinner with seasoning, giving it a stir.
• This is good served with crusty bread or warm dinner rolls.

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.

FRENCH COUNTRY CHICKEN STEW (CROCK POT)

Steps:

• To prepare the soup substitute, combine all ingredients in a medium sized bowl and whisk until smooth. Make sure there are no lumps of dried milk as those will carry over to the sauce of the stew. You can omit this step by using a can of creamed soup.
• Prepare your crock pot with a light coating of cooking spray.
• Mix together the aromatics (onions, celery and carrots) and place as a first layer in the bottom of the crock pot. If you are using mushrooms, layer on top of the aromatics.
• Place the chicken breasts on top of the vegetables. Combine the onion soup mix with the herbs (thyme, pepper and Herbs de Provence) and sprinkle on top of the chicken and vegetables.
• Pour soup substitute or canned soup on top. Cover and cook on high for 3 to 4 hours. (I found 4 worked for me but appliances vary.)
• Blend together the wine and cornstarch. (If you are using canned soup, 2 tablespoons will do, otherwise use 3 tablespoons.) Stir into the crock pot until well mixed and smooth. Cook uncovered on high for 15 to 20 minutes.
• Serve over rice or noodles.

CROCK POT PULLED CHICKEN STEW

Steps:

• Layer potato, carrot and onion in slow cooker; then lay chicken thighs on top.
• Whisk remaining ingredients together and pour over chicken.
• Cover and cook on Low for 9 to 10 hours or on High for 4-1/2 to 5 hours.