Easy Crock Pot Chicken Stew
This chicken stew recipe is perfect if you are going out for the day and you want a delicious meal ready when you get home. Crockpots are wonderful inventions because they cook food slowly and gently for a long time over low heat, meaning the flavors combine well and the meat and vegetables become soft and tender. Chicken stew recipes cook especially well in crockpots and this recipe is extremely easy to make. You can use different vegetables if you want to, or leave the recipe as it is.
This delicious chicken stew recipe uses tomato paste to create the delicious sauce. It is full of celery, carrots, onions, and potatoes to support the chicken. You can use leftover chicken breasts if you have them or throw in some cut up boneless breast meat. The combination of cornstarch and water will create a thickener to help the sauce thicken and create a heartier feel to it. Use fresh or dried herbs to help add flavor. Paprika, thyme, and sage are a nice combination, but feel free to add in your favorites.
This crock-pot chicken stew is good served with bread and butter and the herbs make it extra flavorsome. Cornbread or buttermilk biscuits would also work with this recipe. This dish is full of healthy ingredients. Use as many fresh vegetables as you can for the optimal nutrition. This is one of our “heart healthy diet recipe” choices.
- 2 lbs skinless chicken breasts cut in 1-inch cubes
- ½ teaspoon dried thyme
- 3 cups potatoes, peeled and cubed
- 1 cup onion, chopped
- ½ teaspoon pepper
- ½ teaspoon rubbed sage
- 2 cans chicken broth
- 6 oz tomato paste
- 1 cup celery, sliced
- 1 cup carrots, sliced thinly
- 1 teaspoon paprika
- ¼ cup cold water
- 3 tablespoons cornstarch
- Put everything except the water and cornstarch into a crock pot, cover, and cook on low for 8 hours or high for 4 hours.
- Make a paste with the water and cornstarch and stir it into the stew 30 minutes before the end of the cooking time.
- Keep cooking until the vegetables are tender.
Served in these little ramekins or in traditional bowls, this tasty, moist stew makes a robust, warming meal. Enjoy the tender vegetables and succulent chicken, and the tasty tomato-based sauce. Although many people choose to cut their chicken into cubes, you can also choose to halve the breasts or leave them whole. For a rustic result, you can chop the vegetables roughly too, rather than with precision. This is a wonderful meal to prepare if you plan to be out all day and wish to return home to a meal which is ready to be served.
Leave a Reply
- Creamy Ham and Potato Soup with Celery December 7, 2014
- Golden Potato Soup with American Cheese December 6, 2014
- Chicken Noodle Soup with Mushrooms and Celery November 24, 2014
- Chicken Noodle Soup with Celery and Red Onion November 23, 2014
- Herby Chicken Soup with Egg Noodles November 22, 2014
- Chicken Curry Soup with Vegetables November 20, 2014
- 4 Ingredient Potato Soup November 18, 2014
- Fresh Pumpkin Soup with Warm Spices November 17, 2014
- Extra Spicy Chicken Soup November 7, 2014
- Crock Pot Beef Stew and Herb Dumplings (84362 Views)
- Onion Soup Articles (54026 Views)
- Rich and Creamy Seafood Chowder Recipe (49122 Views)
- Extra Spicy Chicken Soup (37267 Views)
- Crockpot Corn Chowder (36599 Views)
- 4 Ingredient Potato Soup (24569 Views)
- Grilled Sweet Potato Soup Recipe (21078 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (19541 Views)
- Pumpkin Soup (19360 Views)
- Mexican Recipe for Taco Soup with Cilantro (19191 Views)