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 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 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.
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.
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 commentors here suggest 1/2 teaspoon of curry which my wife would love. I’m doing curry next time.
Chicken breast meat can dry a little in a recipe like this so skinless boneless chicken thighs would be a great substitute.
I left the mushrooms out of my version of this recipe. We have food allergies in the family, so we never do mushrooms. I have listed them as optional.
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.
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January 9, 2018