Easy Crock Pot Chicken Stew Recipe Recipe For Meatloaf

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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

EASY CROCK POT CHICKEN STEW



Easy Crock Pot Chicken Stew image

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

3 boneless skinless chicken breasts, cut into 1-inch cubes
1 large onion, rough chopped into a 1-inch dice
3 large carrots, peeled and cut into 1-inch chunks
1 cup thickly sliced mushroom
2 celery ribs, including leaves, thickly sliced
10 baby red potatoes, quartered
1 cup frozen corn
2 garlic cloves, peeled and slightly smashed (left whole)
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon celery seed
1/2 teaspoon fresh ground pepper
2 bay leaves
4 cups chicken stock

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.

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

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

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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