Slow Cooker Chicken Burgundy Stew Recipes

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BURGUNDY CHICKEN STEW



Burgundy Chicken Stew image

Make and share this Burgundy Chicken Stew recipe from Food.com.

Provided by dicentra

Categories     Easy

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs chicken, cut up
1/2 cup chicken broth
1/2 cup Burgundy wine
8 ounces mushrooms, halved
6 small new potatoes, scrubbed
1 cup frozen pearl onions, thawed
2/3 cup sliced green onion
1 garlic clove, crushed
3/4 teaspoon thyme leaves
1 -2 tablespoon cornstarch
2 -4 tablespoons water
salt and pepper

Steps:

  • Combine all ingredients except cornstarch, water, salt and pepper in slow cooker; cover and cook on low 6-8 hours.
  • Turn heat to high and cook 10 minutes. Add combined cornstarch and water, stirring 2-3 minutes.

Nutrition Facts : Calories 656.5, Fat 34.6, SaturatedFat 9.9, Cholesterol 170.1, Sodium 235.2, Carbohydrate 34, Fiber 4.4, Sugar 2.4, Protein 47.5

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

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