SLOW COOKER CHICKEN STEW FOOD NETWORK RECIPES

Name: Slow Cooker Chicken Stew
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 8 serving(s)
Ingredients: 1 lb boneless skinless chicken breast, cut into bite-size pieces; 1 lb boneless skinless chicken thighs, cut into bite-size pieces; 2 cups mushrooms, halved (I like crimini); 2 cups water; 1 cup frozen small whole onions (or 3/4 cup chopped onion); 1 cup celery, sliced, 1/2 inch slices; 1 1/2 cups carrots, thinly sliced; 1 teaspoon paprika (make sure to use good quality paprika for full flavor!); 1/2 teaspoon salt, to taste; 1 teaspoon dried rubbed sage; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper, freshly ground, to taste; 14 1/4 ounces chicken broth; 6 ounces tomato paste; 1/2 cup low sodium chicken broth or 1/2 cup vegetable broth; 3 tablespoons cornstarch; 2 cups frozen green peas or 2 cups frozen edamame soybeans; 1 cup cubed extra firm tofu (optional)

SLOW COOKER CHICKEN STEW RECIPE - FOOD.COM

Slow Cooker Chicken Stew Recipe - Food.com image

This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)

Total Time 5 hours

Prep Time 30 minutes

Cook Time 4 hours 30 minutes

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 lb boneless skinless chicken thighs, cut into bite-size pieces
2 cups mushrooms, halved (I like crimini)
2 cups water
1 cup frozen small whole onions (or 3/4 cup chopped onion)
1 cup celery, sliced, 1/2 inch slices
1 1/2 cups carrots, thinly sliced
1 teaspoon paprika (make sure to use good quality paprika for full flavor!)
1/2 teaspoon salt, to taste
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper, freshly ground, to taste
14 1/4 ounces chicken broth
6 ounces tomato paste
1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
3 tablespoons cornstarch
2 cups frozen green peas or 2 cups frozen edamame soybeans
1 cup cubed extra firm tofu (optional)

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. :).

Nutrition Facts : Calories 249, FatContent 4.6, SaturatedFatContent 1.1, CholesterolContent 83.5, SodiumContent 701.1, CarbohydrateContent 22.1, FiberContent 5.7, SugarContent 8.9, ProteinContent 29.9

CROCKPOT CHICKEN STEW RECIPE - FOOD.COM

Crockpot Chicken Stew Recipe - Food.com image

Do you want stew and don't have the time to let it cook the old-fashioned way? Well, try this recipe and I don't think you'll be disappointed.As in all my recipes, adjust the seasonings according to your tastes. The time for prepping the vegetables is included.This will serve 3 slightly hungry adults. Submitted to " ZAAR " on April 29th. 2010.

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups russet potatoes, peeled cut into bite-size pieces, and washed
1 1/2 cups carrots, peeled, cut into bite-size pieces, and washed
1/2 cup finely chopped onion
1/4 teaspoon garlic powder (to taste)
1/2 teaspoon salt (to taste)
3/4 teaspoon ground black pepper (to taste)
1/2 teaspoon sage (to taste)
1/4 teaspoon thyme (to taste)
2 boneless skinless chicken breast halves
1 (10 3/4 ounce) can cream of chicken soup

Steps:

Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
Sprinkle seasonings evenly over the veggies.
Top with chicken, then cover with soup.
Cook on low for 6 hours.

Nutrition Facts : Calories 278.5, FatContent 8.2, SaturatedFatContent 2.2, CholesterolContent 58.5, SodiumContent 1242, CarbohydrateContent 29.6, FiberContent 4.1, SugarContent 5.3, ProteinContent 21.6

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