Slow Cooker Hunters Stew With Chicken Recipes

Steps:

• In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
• Cover; cook on Low setting for 6 to 7 hours.

Steps:

• Mix flour, 1 1/2 teaspoons paprika, salt, and pepper together in a medium bowl. Coat chicken with the flour mixture, reserving 1 tablespoon for cooking.
• Heat oil in a large skillet over medium-high heat. Brown chicken in the hot oil, turning frequently, about 5 minutes. Sprinkle reserved 1 tablespoon flour mixture over chicken; add mushrooms and onion. Turn heat to medium and cook for 4 to 5 minutes. Drain excess oil if needed.
• Transfer chicken mixture to the bottom of a slow cooker. Add potatoes, carrots, celery, garlic, beer, and Worcestershire.
• Mix chicken broth and tomato paste together in a small bowl and pour into the slow cooker. Sprinkle poultry seasoning and remaining paprika over top.
• Cover and cook until chicken is no longer pink in the center and vegetables are softened and flavors have blended, on Low, 7 to 8 hours, or High, about 4 hours. To thicken, combine cornstarch and cold water, mix thoroughly, and stir into the stew 1 hour before serving. Add more salt and pepper as needed.

Steps:

• Stir chicken broth, onion, carrot, rice, celery, mushrooms, garlic, salt, and pepper together in a 6-quart slow cooker. Nestle in chicken, thyme, and bay leaves.
• Cover and cook on Low until chicken and wild rice are tender, about 7 hours. An instant-read thermometer inserted near the bone of each breast should read 165 degrees F (74 degrees C).
• Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
• Whisk milk and flour together in a medium bowl. Stir into slow cooker and cook on High until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley.