CHICKEN STEW RECIPE SLOW COOKER RECIPES

SLOW-COOKER PANTRY CHICKEN STEW RECIPE | ALLRECIPES

Slow-Cooker Pantry Chicken Stew Recipe | Allrecipes image

This easy slow-cooker chicken stew is loaded with vegetables and chunks of chicken in a creamy sauce.

Provided by Philadelphia

Categories PHILADELPHIA Cream Cheese

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 ½ pounds boneless chicken thighs, cut into 1-inch pieces
¼ cup flour
1 (8 ounce) package sliced fresh mushrooms
2 cups baby carrots
1 small onion, chopped
1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
1 cup frozen peas, thawed and drained
½ cup PHILADELPHIA Chive & Onion Cream Cheese Spread

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), stirring in cream cheese and peas for the last 30 min.

Nutrition Facts : Calories 307.7 calories, CarbohydrateContent 14.4 g, CholesterolContent 88.7 mg, FatContent 17.7 g, FiberContent 3.1 g, ProteinContent 22.7 g, SaturatedFatContent 7.2 g, SodiumContent 509.5 mg, SugarContent 5.6 g

SLOW-COOKER CHICKEN & WHITE BEAN STEW RECIPE | EATINGWELL

Slow-Cooker Chicken & White Bean Stew Recipe | EatingWell image

This load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.

Provided by Adam Dolge

Categories Slow-Cooker & Crock Pot Soup & Stew Recipes

Total Time 7 hours 35 minutes

Number Of Ingredients 13

Ingredients

1 pound dried cannellini beans, soaked overnight and drained (see Tip)
6 cups unsalted chicken broth
1 cup chopped yellow onion
1 cup sliced carrots
1 teaspoon finely chopped fresh rosemary
1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided
2 bone-in chicken breasts (1 pound each)
4 cups chopped kale
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
¼ cup flat-leaf parsley leaves

Steps:

Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.
Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.
Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.
Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.

Nutrition Facts : Calories 493.4 calories, CarbohydrateContent 53.8 g, CholesterolContent 67.8 mg, FatContent 10.9 g, FiberContent 27.4 g, ProteinContent 44.2 g, SaturatedFatContent 3 g, SodiumContent 518.4 mg, SugarContent 4.5 g

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