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.
SLOW COOKER CHICKEN GUMBO WITH SHRIMP
This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 6h15m
Yield 8
Number Of Ingredients 13
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
- Cover and cook on low for 6 hours.
- Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 32.3 g, Cholesterol 119.1 mg, Fat 6.7 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 1.9 g, Sodium 562.2 mg, Sugar 5.1 g
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
CROCK POT CAJUN CHICKEN AND SHRIMP
Make and share this Crock Pot Cajun Chicken and Shrimp recipe from Food.com.
Provided by Miss Diggy
Categories Chicken Thigh & Leg
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put all into crock pot except for last 4 ingredients with thighs at bottom.
- Cook on low 8-10 hours or high 4-5 hours.
- In last hour of cooking add shrimp, hot sauce, and lemon juice.
- Serve over rice.
Nutrition Facts : Calories 369.4, Fat 7.1, SaturatedFat 1.7, Cholesterol 220.8, Sodium 1127.7, Carbohydrate 31.3, Fiber 2.3, Sugar 8.1, Protein 42.9
EASY CROCK POT CHICKEN STEW RECIPE - (4.5/5)
Provided by á-43984
Number Of Ingredients 4
Steps:
- Place frozen chicken and the frozen vegetables and mushrooms in a crockpot. Add the entire container of the cooking creme. Cook high for 4 hours or low for 6-8 hours. Before serving cut the chicken into large bite size pieces.
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- Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté over medium-high heat for 5-7 minutes.
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- Start with preparing Chicken. Trim any extra fat and cut into medium pieces. Season with little Salt and pepper. Keep Aside.
- Heat Oil in a pan. Add Onion and Garlic. Cook until the raw smell is gone and Onion looks soft. Remove from pan and add it to the Slow Cooker.
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- In a large saucepan over medium heat, combine the diced tomatoes and frozen pepper and onion strips.
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- 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 3-4 hours or on low for 4-6.
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- In a large skillet or frying pan, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chopped onions, bell peppers, and garlic. Cook for 3 to 4 minutes, tossing regularly. Stir in spices and cook another minute or so till fragrant.
- Add diced tomatoes and water. Season with kosher salt and pepper. Bring sauce to a boil, then lower heat and let simmer about 10 to 15 minutes.
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- Preheat a large skillet with 2 tablespoons of oil. Over high heat, brown chicken breast cubes until lightly lightly golden brown. Remove the chicken and set aside. You may want to do this step in two or three batches, adding one tablespoon of oil each batch.
- Add one more tablespoon of oil to the skillet. Cook chopped onions and garlic, constantly stirring, until golden brown. Remove the onions and set aside.
- Add another tablespoon of oil to the skillet and cook sliced carrots and celery over high heat, constantly stirring, for about 2 minutes.
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- Microwave the butter in a glass bowl for 30 seconds and then place in your crockpot. Add in your vegetables and toss.
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- Place onions, celery, carrots, potatoes, bay leaf, salt, paprika, thyme, and poultry seasoning in the bottom of a large slow cooker. Stir to combine.
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