Homey Chicken Stew Recipes

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.

Steps:

• In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.

Steps:

• Dry chicken with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
• Brown half the chicken lightly on both sides, 5-8 minutes; transfer to a bowl.
• Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
• Heat 1 tablespoon more oil over med-high heat until shimmering.
• Add onions, garlic, tomato paste, and thyme; cook until onions are softened and lightly browned, 8-10 minutes.
• Stir in flour and cook 1 minute.
• Slowly whisk in wine, scraping up any browned bits.
• Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
• Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker.
• Stir remaining 3 cups broth and bay leaves into slow cooker.
• Nestle browned chicken with any accumulated juice into slow cooker.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Transfer chicken to cutting board; let cool slightly; shred into bite-sized pieces.
• Let stew settle for 5 minutes, then remove fat from surface using a large spoon.
• Discard bay leaves.
• Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes.
• Adjust stew consistency with additional hot broth as needed.
• Stir in parsley, season with salt and pepper to taste; serve.

Steps:

• Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.

Steps:

• Combine all ingredients in the slow cooker and stir well.
• Cover and cook on low 6-8 hours until chicken is done and vegetables are tender.
• As you serve the stew, fish out the bay leaves and garlic cloves.