Kitty said: Yes.crock pot recipe for chicken stew?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(crock pot recipe for chicken stew?),it will help you,my kids.
3 to 4 chicken leg quarters, skin removed
1/3 cup water
1 can (10 3/4 ounces) cream of mushroom soup
salt and pepper, to taste
3 medium potatoes, cubed
2 medium onions, cubed
1 cup frozen corn, thawed
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
If desired, cut each chicken leg quarters into 2 pieces (thigh and leg). Mix mushroom soup with water in slow cooker. Add chicken pieces, salt and pepper. Cook for 1 hour on HIGH, then add all other ingredients and cook on LOW for 8 hours or cook for 4 hours on HIGH.
Serve hot with crackers.
Serves 3 to 6.
It is inadvisable to used a crock pot for chicken stew, unless you thoroughly cook the chicken first and just put it in the pot after all the vegetables and broth are cooked. The reason for this is that crock pots do not operate at high enough heat to kill salmonella and campylobactor, and one could become very ill form the undercooked meat.
My suggestion for safely making chicken stew in a crockpot with minimal effort is to grill the chicken throughly on a George Foreman grill the day before, refrigerate it and then put it in the stew at the last moment, just long enough to heat it. That way you'll have minimal clean-up, can be gone all day while the stew is cooking and eat quickly once you arrive home.
Chicken Crock Pot Stew
This makes a lot of servings. It's a great dish to prepare and freeze left overs for later. I put it in freezer bags with the rice, and my son likes to reheat it in the microwave for lunch. Tastes even better the next day.
9 Frozen boneless skinless chicken tenders or 6 breasts
2 16oz Bags of frozen mixed vegetables (stir fry mixture works best) or 12 cups fresh chopped
1 Envelope of Lipton garlic herb flavor powdered soup
2 26oz Cans cream of chicken soup or 4 10oz (use the fat free version for further calorie reduction)
1 cup Chopped spinach
1 box Instant rice
In the order given, layer all ingredients, except spinach and rice, in the crock pot. Cook on high for 8 hours. During the last five minutes of cooking time put the rice (or noodles) on to cook and add spinach to the crock pot. It should be heated by the time the rice is finished cooking.
Variation #1: Use I pkg dry Italian dressing mix instead of the Lipton soup mix. Or marinate chicken in bottled fat free Italian dressing over night.
Variation #2: Serve over egg noodles instead of rice.
Variation #3: For crunchier vegetables, don't add to the crock pot until the last 2 hours of cooking time.
Serving size = 1 cup over 1 1/2 cups rice
5 g (with full fat soup)Total Fat
Total Preparation Time : less than 15 minutes
Course: Chicken & Turkey
Actual Cooking Time: No cooking required
Number of Servings: single
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 or less ingredients)
or here's another of my favorites:
Slow-Cooker Rustic Chicken Stew
2 lbs. boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes
3 medium onions, peeled, quartered
2 large carrots, peeled, cut into 1-inch-thick slices
2 potatoes, peeled, cut into 1-inch cubes
2 cans (14 oz. each) chicken broth
1 t. celery seed
1 t. dry thyme leaves
1/2 t. black pepper
8 oz. mushrooms, cleaned, halved
1 C. frozen corn
1 C. frozen peas
In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn.
Cover and cook on low until the chicken is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours. Stir in the peas and cook until they're done, about 15 to 30 minutes.
Slow Cooker Creamy Herbed Chicken Stew
Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew.
2cups baby-cut carrots
2Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2cup chopped onion
1/2cup sliced celery
1teaspoon dried thyme leaves
1pound boneless skinless chicken thighs
1 1/2cups chicken broth
1cup snap pea pods
1/2cup whipping (heavy) cream
1/4cup Gold Medal? all-purpose flour
1 . Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
2 . Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
3 . Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
4 . Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.
2 lb chicken
1 pkg onion soup mix, dry
1 cream chicken soup, campbells
2 stalk celery, diced
1 onion chopped
2 whole carrots, peeled and cut
4 potatoes, peeled and cut in 1/2
1 crushed garlic cloves
3 tbsp flour
In the crock pot, add soup, 2 cans of water, the lipton dry soup, flour and mix the ingredients well.
Add the meat and the garlic. Mix around til covered with soup mix. Add the onions and veggies. Add water to barely cover the veggies (remember the water level may go up during cooking!).
Cover and turn crock pot to medium/high.
Cook 6 hours and it will be so tender!
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