Slowcookerstoutchickenstew Recipes

SLOW COOKER STOUT & CHICKEN STEW

Steps:

• 1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
• 2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
• 3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
• 4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
• 5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.
• To Make Ahead: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker.

SLOW COOKED CHICKEN STEW

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.

SLOW COOKER CHICKEN STEW

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.