Slow Cooker Country Chicken Stew Recipes

SLOW COOKER CHICKEN STEW

Slow Cooker Chicken Stew image

A savory autumn stew with apple, red potatoes, onion and seasoning. This is a very easy tasty chicken dish I concocted when I was trying to think of a dish like pot roast yet using chicken rather than beef. My husband hates mushrooms, so I tried condensed celery soup, and it works great. This dish is light yet very zesty and full of flavor. You can substitute using chicken thighs, but it will increase calories and fat. I think using biscuit gravy mix rather than onion gravy mix would work (the flavor would go well with chicken), adding richness, although I haven't tried it that way yet, but again, it would add more fat and calories to this dish. Serve with a side of rice or over noodles.

Provided by SUSAN KIM

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 6h20m

Yield 6

Number Of Ingredients 12

Ingredients

3 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
½ teaspoon olive oil
3 cloves garlic, crushed
½ cup water
1 (10.75 ounce) can condensed cream of celery soup
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon Italian-style seasoning
1 apple - peeled, cored and cut into eighths
3 small red potatoes, cut into eighths
1 onion, cut into eighths
1 (1.25 ounce) envelope dry onion gravy mix

Steps:

Heat oil in a large skillet over medium high heat. Saute garlic and chicken until lightly browned.
Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together.
Set heat on Low setting and simmer slowly for 6 to 8 hours.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 28.6 g, Cholesterol 122.9 mg, Fat 7.6 g, Fiber 3 g, Protein 47.2 g, SaturatedFat 2.1 g, Sodium 923.8 mg, Sugar 4.7 g

FRENCH COUNTRY CHICKEN STEW (CROCK POT)

French Country Chicken Stew (Crock Pot) image

This is my improvisation of a recipe found in "The Slow Cooker Bible." Though I am not especially fond of the canned soups, this appealed to me and I tested it using an adaptation of Recipe #18157. The result was a bit soupy but the taste was very good. For convenience, you may find it easier to use store bought canned soup. The dish itself is warm and comforting with a nice blend of flavors. Perfect as the weather gets cooler. Serve over rice or noodles.

Provided by justcallmetoni

Categories Stew

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1/3 cup nonfat dry milk powder
2 tablespoons cornstarch
2 teaspoons low-sodium instant chicken bouillon granules
1/4 teaspoon onion powder
1 pinch garlic powder
1 pinch black pepper
1 cup water
cooking spray
1 medium onion, coarsely chopped
4 carrots, cut into 1/4 inch thick coins
4 celery ribs, cut into 1/4 thick slices
2 cups baby white mushrooms, halved (optional)
4 -6 boneless skinless chicken breasts
1 1/2 teaspoons herbes de provence
1 teaspoon dried thyme
1/4 teaspoon black pepper
1 (1 ounce) envelope onion soup mix
1/2 cup dry white wine
2 -3 tablespoons cornstarch

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.

Nutrition Facts : Calories 287.1, Fat 2.2, SaturatedFat 0.5, Cholesterol 70.8, Sodium 782.5, Carbohydrate 27.9, Fiber 3.5, Sugar 11.7, Protein 32.6

SLOW-COOKER COUNTRY CAPTAIN CHICKEN

Slow-Cooker Country Captain Chicken image

Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Dinner

Time 3h50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 large onion, chopped
1 medium sweet red pepper, chopped
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried thyme
1 tablespoon packed brown sugar
1/2 cup chicken broth
1/2 cup golden raisins or raisins
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked rice
Chopped fresh parsley, optional

Steps:

Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic exchanges

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

Ingredients

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

FRENCH COUNTRY SLOW COOKER CHICKEN

French Country Slow Cooker Chicken image

Easy, delicious, one dish meal. Found in the, "Simple 1-2-3 Slow Cooker," Cookbook. Edited on 6/1/09: Removed Cornstarch from recipe and changed white wine to be added at beginning of cooking after reading reviews.

Provided by Virginia Cherry Blo

Categories One Dish Meal

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
4 carrots, sliced
4 celery ribs, sliced
6 -8 boneless skinless chicken breasts (about 1 1/2 to 2 lbs)
1 teaspoon dried tarragon
1 teaspoon dried thyme
salt and black pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (1 ounce) envelope dry onion soup mix
1/3 cup white wine (or 1/3 cup apple juice)

Steps:

Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt, and pepper.
Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.
Serve over rice.

Nutrition Facts : Calories 234.6, Fat 6.2, SaturatedFat 1.6, Cholesterol 79.6, Sodium 924, Carbohydrate 13.8, Fiber 2.3, Sugar 3.8, Protein 27.5

SLOW COOKER CHICKEN STEW

Slow Cooker Chicken Stew image

A warm and comforting winter stew. Easy prep.

Provided by Dezzapee

Time 8h20m

Yield Serves 4

Number Of Ingredients 10

Ingredients

4 to 6 chicken thighs according to size
4 medium carrots
4 cloves of garlic
1 large onion
4 medium potatoes
80g of Broth or Stew Mix (pearl barley split peas red split lentils marrowfat peas)
Handful of chopped herbs (parsley thyme plus rosemary if you like it)
4 Bay leaves folded and bruised
Half a cup of white wine to deglaze pan
1 Ltr good quality chicken stock

Steps:

Chop carrots, onion and garlic and add to medium hot pan with a little oil for 5 minutes, add diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker.
Brown chicken in frying pan or skillet and remove skins if preferred. Add to slow cooker. Add wine to pan to deglaze. Reduce and add to slow cooker.
Add the bay leaves, salt and pepper to taste then barley, broth mix and stock . Cook on High for 3-4 hours or on low 8 hours. Serve with crusty fresh bread and salted butter.

SLOW-COOKER PANTRY CHICKEN STEW

Slow-Cooker Pantry Chicken Stew image

Learn to make Slow-Cooker Pantry Chicken Stew with our video! Chicken and veggies in chive and onion sauce help make this chicken stew a new favorite.

Provided by My Food and Family

Categories Home

Time 6h45m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1-1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
1/4 cup flour
1 pkg. (8 oz.) sliced fresh mushrooms
2 cups baby carrots
1 small onion, chopped
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup frozen peas
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

Steps:

Toss chicken with flour in slow cooker.
Add all remaining ingredients except peas and cream cheese spread; cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir in peas and cream cheese; cook, covered, 30 min.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

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Slow Cooker Country Chicken Stew Recipes

SLOW COOKER CHICKEN STEW

FRENCH COUNTRY CHICKEN STEW (CROCK POT)

SLOW-COOKER COUNTRY CAPTAIN CHICKEN

Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey

SLOW COOKER CHICKEN STEW

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

FRENCH COUNTRY SLOW COOKER CHICKEN

Easy, delicious, one dish meal. Found in the, "Simple 1-2-3 Slow Cooker," Cookbook. Edited on 6/1/09: Removed Cornstarch from recipe and changed white wine to be added at beginning of cooking after reading reviews.

SLOW COOKER CHICKEN STEW

A warm and comforting winter stew. Easy prep.

SLOW-COOKER PANTRY CHICKEN STEW

Learn to make Slow-Cooker Pantry Chicken Stew with our video! Chicken and veggies in chive and onion sauce help make this chicken stew a new favorite.

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