SLOW COOKER CHICKEN STEW
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
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
SLOW-COOKER CREAMY HERBED CHICKEN STEW
Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h35m
Yield 4
Number Of Ingredients 12
Steps:
- Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
- Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
- Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
- Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.
Nutrition Facts : Calories 395, Carbohydrate 31 g, Cholesterol 105 mg, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 650 mg
CREAMY HOMEMADE CHICKEN STEW
The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h15m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 65.2 g, Cholesterol 106.5 mg, Fat 14.3 g, Fiber 8.5 g, Protein 43.5 g, SaturatedFat 4.5 g, Sodium 834.5 mg, Sugar 18.4 g
SLOW COOKER CHICKEN STEW
This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)
Provided by Julesong
Categories Stew
Time 5h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 14 ingredients in an electric slow cooker.
- Cover with lid and cook on high setting for 4 hours or until carrot is tender.
- Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
- Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
- Re-cover and cook on high-heat setting an 30 additional minutes.
- Serve with hot cooked rice.
- Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).
SLOW COOKER CREAMY HERBED CHICKEN STEW
Make and share this Slow Cooker Creamy Herbed Chicken Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.
- Top with chicken; pour in the broth.
- Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.
- Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.
- Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.
- Cover and cook about 10 minutes or until thickened (don't let mixture boil).
- Pour sauce over chicken and vegetables.
SLOW COOKER CREAMY CHICKEN AND POTATO STEW
Cream of chicken soup is the simmering liquid for this slow-cooker chicken-and-potato stew. To get it super creamy, we added cream cheese near the end!
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 6
Number Of Ingredients 7
Steps:
- ADD the chopped potatoes to the bottom of your slow cooker. Add chopped carrot, chopped chicken, diced onions and chopped onion. Add the 3 cans of cream of chicken soup on top.
- COOK on low setting for 5 hours.
- REMOVE lid, stir then add your PHILADELPHIA Cream Cheese. Let cook another hour on low then stir again.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 10
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
SLOW-COOKER CREAMY HERBED CHICKEN STEW (COOKING FOR 2)
Make a bold beginning. With just a little bit of morning prep, you can come home to a delicious chicken dinner for two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h35m
Yield 2
Number Of Ingredients 12
Steps:
- Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
- Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
- Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
- Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 90 mg, Fiber 3 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1150 mg
CREAMY CHICKEN & BROCCOLI STEW
Shh! Don't tell anyone! This recipe is so simple, but you'd never know it. My husband, who normally doesn't like chicken, asks for this dish regularly. -Mary Watkins, Little Elm, Texas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 4-qt. slow cooker. Combine the salad dressing, wine, 4 tablespoons butter, onion, garlic powder, Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl; pour over chicken., Cover and cook on low for 5 hours. Skim fat. Remove chicken from slow cooker with slotted spoon; shred chicken with 2 forks and return to slow cooker. Combine the soup, cream cheese and 2 cups of liquid from slow cooker in a small bowl until blended; add to slow cooker. Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and return to pan. Mash potatoes with the remaining butter, salt and pepper. , Serve chicken and broccoli mixture with potatoes.
Nutrition Facts : Calories 572 calories, Fat 36g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 1126mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
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.
Provided by My Food and Family
Categories Home
Time 6h45m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
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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