Slow Cooker Country Chicken Stew |
Slow Cooker Dinners
Companys Coming (2005)
ChaptersIndigo.ca
Amazon.ca
A "thyme-ly" meal, ready when you are! Serve this delicately seasoned, hearty stew in bread bowls.
Ingredients
- Chopped onion 1 cup/250 mL
- Chopped potato (with skin) 2 cups/500 mL
- Sliced carrot 2 cups/500 mL
- Shredded green cabbage, lightly packed 2 cups/500mL
- Chopped celery 1/2 cup/125 mL
- Boneless, skinless chicken thighs 3 1/2 lbs./1 .6 kg
- Prepared chicken broth 2 cups/500 mL
- Can of condensed cream of mushroom soup 10 oz./284 mL
- Dried thyme 1 tsp./5 mL
- Salt 1 1/2 tsp./7 mL
- Pepper 1 1/2 tsp./7 mL
- Bay leaves 2
- Prepared chicken broth 1/4 cup/60 mL
- Cornstarch 1/4 cup/60 mL
- Frozen peas 1 cup/250 mL
Directions
- Layer first 6 ingredients, in order given, in 5 to 7 quart (5 to 7 L) slow cooker.
- Combine next 5 ingredients in medium bowl. Pour over chicken. Add bay leaves. Do not stir. Cover. Cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours. Remove and discard bay leaves.
- Stir second amount of broth into cornstarch in small cup until smooth. Add to chicken mixture. Stir. Add peas. Stir well. Cover. Cook on High for 15 to 20 minutes until peas are heated through and sauce is thickened. Serves 14.
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Reprinted from Slow Cooker Dinners © Company's Coming Publishing Limited
For more great recipes, visit www.companyscoming.com
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Cara | January 8, 2009 at 3:21 pm - §
This smelled so good cooking all day! We substituted corn for the frozen peas and served this over jasmine rice. A huge hit! I think next time I may skip the salt as I don't think it's really needed with the canned soup's flavour.
Sarah | February 3, 2009 at 8:55 pm - §
Mmm should have bread bowls for this one. http://mykitchencafe.blogspot.com/2008/11/my-favorite-bread-bowls.html
Susan Hall | February 9, 2009 at 10:10 am - §
I tried this recipe on the weekend and it is quite tasty. The only thing I changed was to substitute frozen spinach at the end with the peas instead of cabbage (my family won't eat it). The next time I might try replacing the potatoes with a small pasta because the sauce didn't thicken the way it was supposed to. Very delicious and I had enough left over to have for one more meal.
Sylvie | March 9, 2009 at 12:22 pm - §
This was my first experience using my slow-cooker. I loved the fact that everything goes into the pot at the beginning, because I stirred in the 2nd amount of broth and cornstarch and didn't add any frozen peas. Next time, I will only add 1/2 tsp of pepper...1 1/2 tsp is way too much for my family's (and mine) taste!
Pat Brawn | October 5, 2009 at 10:48 am - §
I am not use to the slow cooker yet, so please bear with me. Do you cook the chicken first, or put it in raw?
Kathy | October 10, 2009 at 9:05 am - §
Put the chicken and in general, all meat in raw, unless the recipe tells you to brown them first.
Greg Warren | January 16, 2010 at 2:21 pm - §
Ooops... mis-read the instructions and mixed the first batch of chicken broth with corn starch... ok, crossing my fingers that it still tastes okay.
Lyndsey | February 13, 2010 at 9:44 pm - §
Wow! This was soooooo good! I served it when my in-laws came for dinner and they raved about it! They said it was better than anything they could have had in a restaurant. I used cut-up chicken breast rather than chicken thighs as we prefer that. I also added frozen spinach instead of cabbage (again another personal preference) I was a little concerned that I was not supposed to stir it but it did work out in the end. I would definitely make this again :)
Kate | November 10, 2010 at 6:06 pm - §
This was ooo yummy! I also used chicken breast, omitted the cabbage and added 1/2 cup of barley. My hubby likes dumplings - who doesn't?!? - so I added dumplings 30 mins before it was ready - really makes a meal.
Carla | January 12, 2011 at 12:40 pm - §
This sounds delicious but it states that this "serves 14"! Really? There are only three of us and I don't think I can convince them to eat it for 5 days - ha. (We're vegetarian so I'm going to give this a try with meatless-chicken breasts and vegetable broth. I am pretty sure it will work out the same.)
Kassandra | January 19, 2011 at 9:05 am - §
My husband "hates" stew, but he also hates meatloaf but is always asking me to make it for him. I made this without the cabbage and peas, but kept to the recipe otherwise. He liked it so much, he went back for seconds and asked if there were any leftovers for lunches. I'll make this again anytime. A new family favourite that will be good for those really busy evenings when one kid is at their activities and the other kids can't wait to eat together.
Louise | November 17, 2011 at 12:30 pm - §
What a fantastic quick supper. I think it can be adapted to suit many tastes preferences and for whatever ingredients you have on hand. I used cream of chicken soup and corn. I like the suggestion of adding barley. I will try it next time.