Don’t let the time scare you, the active time is just 20 minutes, the rest of the time the slow cooker is doing the work.
Slow Cooker Chicken Stew
Description
This recipe was born out of a need to do something I could cook ahead, use only what I had on hand and feed a crowd. The results? An easy, hearty and delicious stew without a trip to the grocery store. Perfect for a cold and rainy day. I've written it as I made it, but you could certainly customize it. Don't have green beans, but need to use up mushrooms? Go for it. Like peas? Throw in a handful or two. Happen to have pearl onions kicking around? Those would be lovely. You get the point.
There is at least one more chicken stew recipe on the site (I'm always adding new recipes), but this is an easy one, no browning of the chicken, not much chopping and you only use a couple of pans and still get wow results. I hope you like it.
Ingredients
Instructions
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A note on chicken stock
A good use of left over roasted chicken is to make stock with anything that is left over, and I do mean anything, skin, bones, whatever it's stuffed with, etc. See here for my recipe for homemade stock as well as for my roasted chicken recipe. This also works well with store-bought rotisserie chicken. We generally will keep a large jar or two in the freezer. I tend to make roasted chicken about twice a month (trust me, it's easy and we still haven't tired of it), which makes it easy to keep stock frozen on-hand.
In a pinch you can use store bought stock (I certainly have), but the flavor of the finished dish will be a blander version than if using homemade. Always use homemade chicken stock if you can, your recipes will thank you.
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Instructions
Chop onion, celery and carrot. Sauté with tomato paste and two tablespoons of butter in a large, non-stick skillet over medium heat until just starting to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Off heat and put everything into the slow cooker.
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Add remaining ingredients except remaining six tablespoons of butter, flour and white wine. Turn slow cooker to high and cover with the lid. Let it cook for about six hours.
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After at least five and half hours have passed, check on chicken. It should be tender enough to shred with two forks. Remove chicken and shred on a cutting board using two forks. Add chicken back to pot and make sure potatoes are cooked through. At this point they should be. Leave slow cooker on.Â
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Brown remaining butter in a small non-stick sauté pan (or use the same one you sautéed the vegetables in, but know it could brown faster due to the larger pan size), you'll want to let it get just till golden and nutty smelling. Add the flour and mix until a paste forms, creating a roux, cook over medium heat till about three minutes, it will already be brown because of the browned butter. Off heat under the pan and using a whisk slowly incorporate the roux into the stew, stir to combine. Add white wine and let cook uncovered about 10 minutes. Off heat, taste and add salt or pepper if needed. Let it rest while you prep any toppings. Ladle into bowls and add any toppings.
Optional toppings
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I really like this served with some shaved parmesan on top. It also goes great with garlic bread or topped with homemade croutons. You could also add a dollop of sour cream, a dash of your favorite hot sauce, etc.Â