CROCKPOT CHICKEN STEW
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.
Provided by Chef shapeweaver
Categories Stew
Time 6h20m
Yield 3 serving(s)
Number Of Ingredients 10
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, Fat 8.2, SaturatedFat 2.2, Cholesterol 58.5, Sodium 1242, Carbohydrate 29.6, Fiber 4.1, Sugar 5.3, Protein 21.6
CROCK POT CHICKEN STEW
This is a wonderful recipe. Throw it in the crock pot in the morning and let it slowwww-cook all day. It fills the air with such a mouth-watering aroma. I added a package of chicken-flavored ramen noodles the last 5-10 min, which just added to the heartiness.
Provided by VickyJ
Categories Stew
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put chicken breasts with Italian dressing in a large zip bag to marinate over-night.
- Layer potato, celery, carrots and onion in crock-pot.
- Dredge marinated chicken breasts in seasoned flour and set them on top of vegetables. Add the garlic powder, Italian seasoning and salt-n-pepper to taste.
- Pour chicken broth over-all, and cook 8-10 hours on low.
- During the last 5-10 min of cooking time, add package of ramen noodle dinner with seasoning, giving it a stir.
- This is good served with crusty bread or warm dinner rolls.
Nutrition Facts : Calories 396.6, Fat 7.7, SaturatedFat 2.5, Cholesterol 57.1, Sodium 806.7, Carbohydrate 53.6, Fiber 7.7, Sugar 9.9, Protein 29.4
SLOW-COOKER CHICKEN-RICE STEW
Provided by Food Network Kitchen
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
- Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.
Nutrition Facts : Calories 450, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 632 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 37 grams, Sugar 2 grams
SLOW-COOKER CHIPOTLE CHICKEN STEW
Provided by Food Network Kitchen
Time 8h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through.
- Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.
OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
CROCK POT CREAMY CHICKEN STEW
A creamy, delicious stew that I discovered by accident. I've been trying for a long time to be successful at this crock pot thing without luck.....until this recipe! It comes out the consistency of canned stewed but with fresh veggies and meat. This recipe made enough for 2 adult suppers and 2 adult lunches the next day.
Provided by dunebuggy8
Categories Stew
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Throw all ingredients in crockpot and stir. Put on low for 6 to 8 hours. Done!
Nutrition Facts : Calories 353, Fat 2.7, SaturatedFat 0.7, Cholesterol 35.6, Sodium 525.6, Carbohydrate 60, Fiber 8.8, Sugar 6.5, Protein 22.8
EASY CROCK POT CHICKEN STEW
This is a healthy and delicious chicken stew sure to please the whole family. This recipe can be easily adapted to include whatever you have in the produce bin. Don't be afraid to experiment! I like to serve my stew with good crusty sourdough bread, and then take the leftoveres to reheat at work for lunch!
Provided by Sitka Sound
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients in the slow cooker and stir well.
- Cover and cook on low 6-8 hours until chicken is done and vegetables are tender.
- As you serve the stew, fish out the bay leaves and garlic cloves.
CROCK POT PULLED CHICKEN STEW
Make and share this Crock Pot Pulled Chicken Stew recipe from Food.com.
Provided by Lennie
Categories Stew
Time 10h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Layer potato, carrot and onion in slow cooker; then lay chicken thighs on top.
- Whisk remaining ingredients together and pour over chicken.
- Cover and cook on Low for 9 to 10 hours or on High for 4-1/2 to 5 hours.
Nutrition Facts : Calories 253, Fat 4, SaturatedFat 1, Cholesterol 78.7, Sodium 315.7, Carbohydrate 32, Fiber 4.9, Sugar 4.5, Protein 22.3
CROCKPOT SPICY CHICKEN STEW
When the weather is cold, it's nice to come home to a crockpot full of soup. Recipe is from All You.
Provided by Pinay0618
Categories Chicken
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.
- Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Mix tortilla strips into stew. Serve warm.
Nutrition Facts : Calories 371.5, Fat 5.7, SaturatedFat 1.3, Cholesterol 86.6, Sodium 1421.2, Carbohydrate 48.8, Fiber 6.4, Sugar 6.5, Protein 33.2
CROCK POT COLORFUL CHICKEN STEW
Make and share this Crock Pot Colorful Chicken Stew recipe from Food.com.
Provided by Audrey M
Categories Stew
Time 10h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a 5-quart crock pot, combine the first 12 ingredients.
- In a small bowl, combine cornstarch and water until smooth.
- Stir into chicken mixture.
- Cover and cook on LOW for 8-10 hours or until vegetables are tender.
CROCKPOT CHICKEN STEW
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 2 very hungry adults. Submitted to " ZAAR " on April...
Provided by Rose Daly
Categories Chicken Soups
Time 6h20m
Number Of Ingredients 10
Steps:
- 1. Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
- 2. Sprinkle seasonings evenly over the veggies then top with chicken,and cover with soup
- 3. Cook on low for 6 hours.If desired serve with a crusty type bread.
CROCK-POT CHICKEN STEW (3 WW POINTS)
Make and share this Crock-Pot Chicken Stew (3 Ww Points) recipe from Food.com.
Provided by punkyluv
Categories Easy
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put everything in a large crockpot. Cook on low 8-9 hours.
- Cooks Notes:.
- Keep in mind that this is a stew not a soup. Dont be afraid of big chunks of food. Dont chop your vegetables too small.
Nutrition Facts : Calories 155.4, Fat 1.2, SaturatedFat 0.3, Cholesterol 43.9, Sodium 371, Carbohydrate 16.3, Fiber 2.3, Sugar 2.9, Protein 19.4
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