CHICKEN STEW RECIPE WITH POTATOES RECIPES

SLOW COOKER CHICKEN POT PIE STEW RECIPE | ALLRECIPES

Slow Cooker Chicken Pot Pie Stew Recipe | Allrecipes image

This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.

Provided by GourmetSoy

Categories Chicken Stew

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours 0 minutes

Yield 16 servings

Number Of Ingredients 10

Ingredients

4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables

Steps:

Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Nutrition Facts : Calories 262.7 calories, CarbohydrateContent 33.7 g, CholesterolContent 36.8 mg, FatContent 6.9 g, FiberContent 4 g, ProteinContent 17.1 g, SaturatedFatContent 1.9 g, SodiumContent 1415.6 mg, SugarContent 2.6 g

POTATO CHICKEN STEW RECIPE | ALLRECIPES

Potato Chicken Stew Recipe | Allrecipes image

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Provided by sal

Categories Chicken Stew

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

Steps:

Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Nutrition Facts : Calories 307 calories, CarbohydrateContent 32.9 g, CholesterolContent 80.1 mg, FatContent 4.5 g, FiberContent 5.4 g, ProteinContent 34 g, SaturatedFatContent 1.3 g, SodiumContent 1113.3 mg, SugarContent 5.3 g

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