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
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
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.
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
TOMATO ZUCCHINI STEW
Meet the Cook: This recipe's "famous" with my friends and the younger friends of my grown daughter and granddaughter. I make it for potlucks and other get-togethers. The town where I live is now considered "city". When my late husband and I loved here 40 years ago, though, it was country. He was an ex-farm boy, and always had a large vegetable garden. We were well supplied for winter! -Helen Miller, Hickory Hills, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or large saucepan, crumble sausage and cook over medium heat until no longer pink; drain. Add celery and cook for 15 minutes; drain. , Add tomatoes, tomato juice, zucchini and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add corn and peppers; cover and simmer for 15 minutes. , Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir until mixture thickens. Sprinkle with cheese.
Nutrition Facts : Calories 262 calories, Fat 11g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1344mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 12g protein.
EASY CROCK POT CHICKEN STEW
This is a healthy and delicious chicken stew sure to please the whole family. This recipe can be easily adapted to include whatever you have in the produce bin. Don't be afraid to experiment! I like to serve my stew with good crusty sourdough bread, and then take the leftoveres to reheat at work for lunch!
Provided by Sitka Sound
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 14
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.
MEDITERRANEAN-STYLE CHICKEN STEW RECIPE
One-pot chicken stew, prepared Mediterranean-style with lots of chopped vegetables and bold flavors like garlic, oregano, and thyme, plus a splash of white wine vinegar for brightness and balance. Serve it with a loaf of your favorite crusty bread or over a bed of couscous or your favorite grain. This is one meal that is even better the next day...and yes, you can freeze chicken stew!
Provided by Suzy Karadsheh
Number Of Ingredients 17
Steps:
- Pat the chicken dry and season on both sides with Kosher salt and black pepper.
- In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
- In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
- Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
- Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve
Nutrition Facts : Calories 253.9 kcal, Carbohydrate 19.9 g, Protein 26.6 g, Fat 8 g, SaturatedFat 1.7 g, TransFat 0.1 g, Cholesterol 107.7 mg, Sodium 534.3 mg, Fiber 4.4 g, ServingSize 1 serving
CROCK POT CHICKEN WITH ZUCCHINI RECIPE
Provided by chicx4
Number Of Ingredients 10
Steps:
- Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese and paprika; coat chicken with mixture. Place zucchini in bottom of crock pot. Pour broth over zucchini. Arrange coated chicken on top. Cover and cook on low for 5-6 hours or until tender. Turn to high and add mushrooms and cook for an addition 15-20 minutes. I serve this with roasted red potatoes
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