Slowcookerstoutchickenstew Recipes

SLOW COOKER CHICKEN STEW

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.

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:

• 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 CHICKEN STEW

Steps:

• Place the chicken, vegetables, garlic and seasoning into the slow cooker.
• Pour the chicken broth over the vegetables.
• Cook on low for 7-8 hours, until the vegetables are soft.
• Take the cornstarch and mix it into the cream.
• Stir into the stew, quickly whisking it in.
• Cook the stew for 10 minutes more, letting it thicken. You may add more cornstarch to get your desired thickness. If it's too thick, add more broth.
• Serve and enjoy.

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

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 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.