SLOW COOKER CHICKEN STEW RECIPE: HOW TO MAKE IT
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
Total Time 06 hours 15 minutes
Prep Time 15 minutes
Cook Time 06 hours 00 minutes
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.
Nutrition Facts : Calories 279 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 497mg sodium, CarbohydrateContent 23g carbohydrate (16g sugars, FiberContent 3g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat
SLOW-COOKED RABBIT STEW RECIPE - BBC GOOD FOOD
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
Provided by Good Food team
Categories Dinner, Main course
Total Time 2 hours 35 minutes
Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden – you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
Nutrition Facts : Calories 607 calories, FatContent 21 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 4 grams fiber, ProteinContent 61 grams protein, SodiumContent 1.12 milligram of sodium
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