Winter Cold Chaser Chicken Stew Slow Cooker 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

WINTER COLD CHASER CHICKEN STEW (SLOW COOKER)

Winter Cold Chaser Chicken Stew (Slow Cooker) image

This should warm you up!! Just the smell in the house makes my mouth water. I treated my neighbour to some last week and she keeps asking when I will make some more. "Good for the heart" comfort. Enjoy.

Provided by Sues Kitchen

Categories Stew

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs chicken, cut up (or use drumsticks, thighs or breast to your preference)
2 large carrots, sliced
2 stalks celery, chunked
3 potatoes, chunked
1 large onion, chopped
1/2 cup frozen peas
salt and pepper
1 bay leaf
2 garlic cloves, diced
1/2-3/4 cup chicken broth (or water and chicken bouillon)
25 g chicken gravy mix
1 teaspoon dried basil

Steps:

1. Put carrots, celery, potatoes, garlic and onion in bottom of slow cooker. Note: Add frozen peas after about 4 hours of cooking.
2. Mix chicken broth with gravy mix and basil.
3. Add chicken and bay leaf to slow cooker.
4. Pour chicken broth mixture over everything in slow cooker. Salt and pepper to taste.
5. Cover and cook for 7 hours, or until done. (7 hours works well for me).
6. Break out the crusty bread and enjoy.

HEARTY WINTER STEW

Hearty Winter Stew image

Hearty winter stew is slow-cooked on the stove but I think it will also work in a crockpot on low increasing the cooking time to at least 8-10 hours. This hearty soup is delicious is hearty whole wheat bread or popovers. Recipe source: Bon Appetit (October 1987)

Provided by ellie_

Categories Stew

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 (2 1/2 lb) chicken
1 (2 lb) beef chuck with bone
1 lb beef bones with marrow
5 quarts water
4 potatoes, peeled and diced
4 onions, diced
4 carrots, peeled and diced
2 stalks celery, diced
1 turnip, diced
1/2 head cabbage, shredded
1 cup lima beans (I use frozen)
1 cup corn kernel (I use frozen thawed)
2 cups canned chopped tomatoes
salt
cayenne pepper
hot pepper sauce
chopped fresh cilantro or parsley, garnish

Steps:

Place chicken, beef and bones in a 12-quart pot, adding enough water to cover and bring to a boil.
Reduce heat, cover and simmer until meat is tender (2 1/2- 3 hours).
Remove chicken and beef. Let cool and cut meat and chicken off bones, discarding skin and bones.
Strain stock. (can be prepared one day ahead to this point), cover and refrigerate in two containers (beef and chicken in one and stock in another. Degrease stock before continuing).
Degrease stock and bring to a boil in dutch oven.
Cut chicken and beef into small (1/2 inch) pieces and add to stock.
Add vegetables (potatoes- tomatoes) to pan.
Reduce heat, simmer stirring occassionally for 6-7 hours (or turn into a crockpot on low for 8-10 hours).
Season with salt, pepper, and pepper sauce.
Garnish with cilantro or parsley, if desired.

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