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“This recipe is very simple and easy to make. If you are on a budget it is a relatively healthy way to stretch a buck or two. Any type of pre-cut or whole chicken works in this recipe, so you can make the best of what ever is on sale.”
READY IN:
3hrs
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse and trim the chicken. If it is a large cut, use kitchen shears to trim it down so it will fit in the pot.
  2. Place the chicken in a 4qt pot with lid. Cover with water and add salt, pepper, tyme and bay leaves.
  3. Bring to a boil, reduce heat and simmer for about 45 minutes.
  4. Take the chicken out of the pot with a fork, allow it to cool. Save the chicken stock for later.
  5. Place the chopped vegetables and peas in the crock pot.
  6. Remove the skin from the chicken. Now take a fork or your fingers and remove the meat from the bone. Be sure to remove any small bones from the meat. Add the chicken back intou to the crock pot. Careful, the chicken may still be hot inside.
  7. Add enough of the chicken stock you just made to cover the vegetables and meat.
  8. Bring the stew to a boil, reduce heat and allow it to simmer for 2+ hours.
  9. Before serving, mix the corn starch with about 1C cold water. Stir this into the stew, bring to a boil. This will thicken the stew.
  10. Keep stirring as the stew thickens. You can continue to simmer the stew, but be sure it doesn't stick to the bottom of the pot. Add more salt and pepper to taste before serving.
  11. Serve with bread and butter for a hearty midwestern meal.

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