Monday , 20 November 2017

Simple Slow Cooker Chicken Stew

I’ve been fighting off this runny nose.  It’s not like I’m really sick, it’s just like this annoying feeling of being run down no matter how much I’m sleeping and some sneezing along with the aforementioned runny nose.

All these symptoms combined means a simple chicken stew is in order. Now traditionally, I’d be eating a Filipino chicken, ginger and rice soup but I don’t know how to make it.  I’m sure I’ll figure it out when flu season really gets in swing, but for right now I’m focusing on my slow cooker.

Plus the fact that I received around 4 lbs of potatoes from my CSA means I’ve been trying to creatively use them up so if you see a theme in this round of posts now you know why (watch out for more potato driven posts coming soon).

This recipe does take a little more prep work in the beginning than a simple dump it in and forget it, but what comes out is this amazingly hearty dish that’s perfect for a cold winter night.

It is a stew which means its thicker thicker but if you wanted more of a soup variation it’s an easy thing to add a bit more chicken stock that what I call for in the recipe.

And hey, if you’re sick, it can’t hurt right?

Simple Slow Cooker Chicken Stew

Prep Time: 20 minutes

Cook Time: 4 hours

Servings: 4

Calories per serving: 375

Fat per serving: 12

Simple Slow Cooker Chicken Stew

Ingredients

  • 1 lb boneless, skinless chicken thighs
  • 2 1/2 tsp canola oil, divided
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • ¾ Tbsp tomato paste
  • ¾ tsp poultry seasoning
  • ¾ tsp thyme
  • 2 ½ Tbsp white whole wheat flour
  • ¼ cup dry white wine
  • 2 ¼ cup chicken stock
  • 8 oz Yukon gold potatoes, cut into ½ in dice
  • 2/3 cup thinly sliced carrots (I used pre-shredded carrots I had on hand)
  • 1 bay leaf
  • 2/3 cup frozen peas, defrosted
  • 2 Tbsp fresh minced parsley

Preparation

  1. Heat 1 tsp canola oil in large skillet over medium high heat. Season both sides of chicken thighs with salt, pepper and poultry seasoning. Brown chicken thighs on both side lightly, about 5 – 8 minutes. Remove chicken and transfer to a bowl.
  2. Heat 1 tsp canola oil in same skillet. Add onions, garlic, tomato paste and thyme. Cook until onions are soft and lightly browned about 10 minutes. Stir in flour and cook for another minute. Slowly deglaze pan with wine wine, scraping up any browned bits. Whisk in half of broth until smooth and any lumps are gone. Transfer mixture to slow cooker.
  3. Toss potatoes with remaining ½ tsp canola oil. Cover bowl and microwave for 3 minutes. Add in carrots, toss, and microwave potato/carrot mix for another 2 minutes then transfer to the slow cooker. Stir in remaining 1 ¼ cup broth and bay leaf. Place chicken and any accumulated juices into slow cooker. Cook on low for 4 – 6 hours until the chicken is tender.
  4. Transfer chicken to bowl and shred with two forks into bite sized pieces. Skim fat from stew using a large smooth. Discard bay leaf.
  5. Add in salt and pepper to taste. Feel free to add in a bit more poultry seasoning or thyme. Stir in shredded chicken and peas and let sit until heated through. Stir in parsley and serve.
http://foodjaunts.com/simple-slow-cooker-chicken-stew/

 

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10 comments

  1. Beautiful ingredients… I love working with chicken thighs; I find they always produce such tender, juicy results. What a hearty, satisfying meal and I love the convenience of the slow cooker…
    Kelly @ Inspired Edibles recently posted..Oven Roasted Rosemary RicottaMy Profile

  2. Sound really yummy soup,maybe I need to make this soup,because I have the same symptoms last couple days,,,i didn’t feel sick either,,,the sneezing just killing me at night,that why I’m awake right now LoL,,,hope you feeling better !!
    Ridwan recently posted..Kiwi Citrus Salad dressingMy Profile

  3. I think it sounds worth the extra work. Looks delicious!

    Feel better soon! I’m sure the 4 pounds of potatoes will help 🙂
    Parsley Sage recently posted..Pepper Jelly Glazed Caribbean Red SnapperMy Profile

  4. When the weather outside is cold, a dish of this would be pure comfort food. Sounds great!
    Susan recently posted..Roasted Chicken with Ariosto SeasoningMy Profile

  5. Looks so good and so hearty, definitely worth the prep time! My family would definitely go for a nice bowl of the stew!
    Carol @There’s Always Thyme to Cook recently posted..Mexican RiceMy Profile

  6. That is making my mouth water so much right now.

  7. I hope you feel better soon! I love stews and soups and I’m excited that this one has chicken thighs (my favorite) and whole wheat flour! Take care and thanks for sharing!
    Ann recently posted..White Chicken ChiliMy Profile

  8. Are you referring to arrozcaldo (chicken ginger rice soup)? If yes I have a recipe for it here http://wp.me/pMp9M-xU
    Raymund recently posted..TahoMy Profile

    • I think arrozcaldo that is what it meant. I love arrozcaldo it basically has chicken bits. The ginger has this exotic taste (exotic for me) that drives one to crave for more till full.

  9. I have chicken thighs in the frig just waiting to hit the slow cooker. I hope you’re feeling better! You need your energy back for the holiday!
    Kristi Rimkus recently posted..Keep It Simple – Acorn Squash Stuffed with Quinoa and BaconMy Profile

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