The idea of a crock pot is to make your life easier. Not much is easier than this family-pleasing stew. Using things you probably have on hand anyway, you spend about 10 to 15 minutes preparation time and eat in 8 hours.
Editor’s note: Originally published January 12, 2011. It has long suffered in need of a rewrite and editing of pictures. It is just a very nice stew. Please enjoy the redo.
This is a simplified version of a slow cooker recipe that appears identically on multiple recipe sites. It is not only delicious but extremely simple to make. Like most of the soup/chili/stew recipes, I’m “cooking for two with leftovers.”
This is the third soup in my “Week of Soups.”
Pre-Week of Soup Recipes
Week of Soups Recipes
I liked it a lot, and my wife loved it. It is so easy and really quite excellent for what it is. But all chicken stews are a bit bland.
Pro Tips: Recipe Notes for Chicken Stew
The first thing to realize is that all chicken stews are a bit bland. Yep, chicken stew does not “pop” a lot of flavors, but that is just what a chicken stew is all about.
Let’s spice it up some.
The original recipe calls for one teaspoon of thyme. If you are a big thyme fan, great but it is a bit much for us. I changed it to optional 1/2 to 1 teaspoon.
I think the optional tomatoes is a great addition. A can of Rotel has been suggested by some comments on this and other sites. It should be good if you want a little southwest taste (I would skip the thyme then).
One commentator here suggests 1/2 teaspoon of curry which my wife would love. I’m doing curry next time.
Let’s talk chicken.
Chicken breast meat can dry a little in a recipe like this so skinless boneless chicken thighs would be a great substitute.
The thickness of the stew.
The last issue is the thickness of this stew. This is a little thinner than most stews. You could thicken with a roux.
You would need about 6 tablespoons of butter and 6 tablespoons of flour. Make a roux in a pan and after cooking some, add to the crock pot. To me, the opaqueness of this method just doesn’t seem right.
You could use cornstarch but reheating can be a problem since it may have a gel-like texture when reheated.
But for this recipe, I would suggest 3-4 tablespoons of tapioca would be the best if you want thicker. You can add it about 30 minutes before done when adding the peas.
Prepare veggies. Chop one large onion, 4 peeled carrots, and 2 ribs of celery. Next 4-5 medium potatoes peeled and cut into 3/4 to 1-inch cubes. Optional- 8 oz. mushrooms cleaned and halved.
Clean, trim, and cube about 2 pounds (about 3-4) skinless boneless chicken breasts.
Cook on low for 8 hours or high for 4 hours. Add peas 30 minutes before the end of cooking. Also, 3 tablespoons tapioca if you want thicker chili.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Originally Published January 12, 2011