Best Crockpot Chicken Stew Recipes

CROCKPOT CHICKEN STEW

Crockpot Chicken Stew 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.

Provided by Chef shapeweaver

Categories Stew

Time 6h20m

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, Fat 8.2, SaturatedFat 2.2, Cholesterol 58.5, Sodium 1242, Carbohydrate 29.6, Fiber 4.1, Sugar 5.3, Protein 21.6

LOW FAT CROCKPOT CHICKEN AND MUSHROOM STEW

LOW FAT CROCKPOT CHICKEN AND MUSHROOM STEW image

Categories Soup/Stew Chicken Low Carb Low/No Sugar Dinner

Yield 4 bowls

Number Of Ingredients 12

Ingredients

1 large onion, roughly chopped
1 large carrot, diced
1 large stick celery, sliced
2 cloves garlic, minced
2 cups sliced mushrooms
1 1/4 pounds boneless, skinless chicken breasts, cut into pieces
1 tsp dried thyme
1 tsp dried oregano
1/2 cup red wine
3/4 cup fat-free, low-sodium chicken broth
1/4 cup tomato paste
Cornstarch slurry to thicken, if desired

Steps:

Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.

CROCKPOT CHICKEN STEW

Crockpot Chicken Stew 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 2 very hungry adults. Submitted to " ZAAR " on April...

Provided by Rose Daly

Categories Chicken Soups

Time 6h20m

Number Of Ingredients 10

Ingredients

1 1/2 c russet potatoes,peeled,washed and cut into bite size pieces
1 1/2 c carrots, peeled,washed and cut into bite size pieces
1/2 c sweet onion
1/4 tsp garlic powder, or to taste
1/2 tsp salt,or to taste
3/4 tsp ground black pepper,or to taste
1/2 tsp ground sage,or to taste
1/4 tsp dried thyme, or to taste
2 chicken breasts, boneless and skinless
1 (10 3/4 ounce) can cream of chicken soup

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.

CHICKEN STEW FOR THE CROCKPOT (GLUTEN FREE)

Chicken Stew for the Crockpot (Gluten Free) image

Make and share this Chicken Stew for the Crockpot (Gluten Free) recipe from Food.com.

Provided by Lelandra

Categories Stew

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb boneless skinless chicken breast
4 cups mixed vegetables, cut in bite size pieces (corn, carrots, green beans and peas)
frozen mixed vegetables
1 small onion
1 cup sliced fresh mushrooms
1 large potato
1 1/4 cups chicken stock
2 tablespoons quick-cooking tapioca
1 tablespoon fresh lemon juice
1/2 teaspoon white pepper
1/4 teaspoon dry mustard
1/4 teaspoon crushed sage
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 pinch turmeric
fresh minced parsley (optional)

Steps:

Rinse chicken and pat dry. Cut into bite-size pieces.
Chop the onion and vegetables into bite size pieces (1/2" - 1" chunks). Peel the potato and cut into 1/4" cubes. Combine the chicken, vegetables, onion, mushrooms and potato in the slow cooker.
Mix the broth in a small bowl with a fork: the water, tapioca, lemon juice, chicken bouillon, white pepper, mustard, sage, salt, garlic powder and turmeric.
Pour this over the chicken and vegetables and mix well. Cover and cook on low for 6-7 hours.
When served, sprinkle each bowlful with parsley.

Nutrition Facts : Calories 354.3, Fat 4.5, SaturatedFat 1, Cholesterol 74.9, Sodium 677.3, Carbohydrate 45.2, Fiber 7.5, Sugar 12.9, Protein 32.9

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