BREAD BOWL CHICKEN STEW
My husband and I enjoyed this chicken stew. However, I will be altering this recipe for a cheesy chicken and veggie soup next time.
Provided by Abc Def
Categories Other Breads
Time 35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees F. Place potatoes, carrots and ½ teaspoon salt in medium saucepan. Cover with water; bring to a boil. Reduce heat to medium. Cook 15 minutes or until vegetables are tender; drain.
- 2. Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Place bread on baking sheet; bake 10 minutes. Set aside.
- 3. Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining ¼ teaspoon salt, pepper, thyme and paprika; cook and stir 1 to 2 minutes. Gradually stir in broth; cook and stir until mixture thickens. Stir in potato mixture, peas and green onions. Simmer 5 minutes. Spoon into bread bowls.
CHICKEN STEW IN A BREAD BOWL
I got the idea for this recipe from a book called Cook Milk in any flavour you like. Mine is similar but with many modifications. I use store bought bread bowls, however I have noticed bread bowl recipes on this site. The other option is to serve it with dumplings
Provided by Chef at Heart
Categories Stew
Time 32m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in a large pot.
- Add water, bouillon, poultry seasoning and thyme.
- Simmer chicken for one and a half hours, or until done.
- Remove chicken, straining it into a large bowl.
- Return stock to large pot.
- Add carrots, potatoes, and celery.
- Simmer, covered for 20 minutes or until vegetables are tender.
- Meanwhile, remove chicken from the bones and cut into bite sized pieces.
- Combine milk and flour and gradually add to stew.
- Add peas and stir to stew comes back to a boil and thickens.
- Return chicken and heat through.
- Serve in bread bowls.
- ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
- ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.
Nutrition Facts : Calories 299.7, Fat 6.2, SaturatedFat 2.4, Cholesterol 89.1, Sodium 356.6, Carbohydrate 29, Fiber 3.6, Sugar 3.1, Protein 30.8
CHICKEN TIKKA MASALA
This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more-a simple dish spiced with garam masala, cumin and gingerroot that's simply amazing. -Jaclyn Bell, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf., In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 381 calories, Fat 19g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 864mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.
CHICKEN STEW
Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. , Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 280mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
SLOW COOKER CHICKEN TACO STEW
Easy, filling, low fat and low calorie! What more could you ask of a recipe? Adjust the spice factor according to your family's likes by omitting the chiles (in tomato mixture) or adding some chopped jalapenos.
Provided by DuChick
Categories Stew
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together in a slow cooker except chicken.
- Lay chicken on top and cover.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- 30 minutes before serving, remove chicken and shred.
- Return chicken to slow cooker and stir together.
- Top with cheese, sour cream, or tortilla chips, if desired.
STEWED CHICKEN TACO MEAT
Make and share this Stewed Chicken Taco Meat recipe from Food.com.
Provided by babyparentingguide
Categories Chicken Thigh & Leg
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients except cheese in crockpot and cook on low for 6 hours.
- Use two forks to shred the chicken into chunks.
- Add cheese and stir.
- Serve immediately in tacos or use as a filling for enchiladas.
- You can also use chicken breasts, but it turns out drier and not as tasty.
Nutrition Facts : Calories 397.7, Fat 17.9, SaturatedFat 7.8, Cholesterol 214, Sodium 818.1, Carbohydrate 3.2, Sugar 0.3, Protein 53.4
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