Community Pick
Slow Cooker Chicken Stew
"This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)"
photo by DeliciousAsItLooks
- Ready In:
- 5hrs
- Ingredients:
- 18
- Serves:
-
8
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 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)
directions
- 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. :).
Questions & Replies
-
Can you tell me the nutritional value. In particular haw many carbs in a serving?
Reviews
-
A very big hit in my house where my children are very finicky eaters! I substituted the 1 lb of chicken thighs and used 3 pounds of chicken breast instead, since I was upping the recipe for 7 people. I would have preferred it to be a little more spicy, but my kids thought it was great as is. I also cooked it for eight (8) hours on low, instead of the 4 at high, so I could start it before I left for work. I also served the leftover portions over rice with much success.
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Tastes great! It had a little too much meat for us, so next time I'm going to put more vegetables in, and see what it tastes like with potatoes.
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A delightful medley of flavors. My husband says this one is a keeper! The only adjustment I would make in the recipe though is that at the begining it should say 5 hours (30 minutes preparation time, 4 hours + 30 minutes cooking time) instead of 1 hour. I fixed it exactly as recommended. Truly a delicious recipe! -
This stew was, in my opinion, bland. My family ate and enjoyed it, but I felt it needed something to make the flavor sing. All the vegetables and chicken tasted the same. It took every bit of 30 minutes to cut up all the veggies and chicken, but it was nice to have it cook in the crock pot. It was adequate and filling, but not great. -
Great recipe! Thanks to Aaron on the suggestion for putting potatoes in it. I tried it with potatoes and it came out wonderful...
see 26 more reviews
Tweaks
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I left out the Mushrooms, Paprika and Tomato Paste...used a can of Cream of Chicken Soup in place of Tomato Paste...AND used less of the Chicken Broth...used "Bell's" Turkey Seasoning instead of rubbed sage / thyme (about 1 tsp...maybe a little more...use YOUR taste !!!)...used the "chopped" Onion...added some minced Garlic....makes the taste more like a "Chicken Pot Pie" without the Crust !!! I also served over cooked Pillsbury Refrigerated Biscuits (they call them "Grands") !!! Yummmm!!!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
