Monday, December 30, 2013

Crockpot Chicken Stew

Crockpot Chicken Stew
Here's my original recipe for crockpot chicken stew. It's hearty, yummy, and low calorie. You can eat it by itself with a spoon or if you're like my husband, you might want to put it over some egg noodles or other type of pasta. It's comfort food that makes you feel warm  all the way down to your toes and it's a recipe that even kids and picky eaters will love (if you have any of those in your life).

Step 1: Chop all your veggies and throw them in the crockpot!

Step 2: Add your spices and mix well.

Step 3: Add chicken to the crockpot. Cover with chicken broth. 

Step 3: About 20-30 minutes before you serve, add peas, corn, and thickener and let it cook.

  • 1 lb. boneless skinless chicken thighs, cut into 1" chunks
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and chopped
  • 1 c. yellow onion, chopped
  • 3 small yellow potatoes, chopped
  • 1 c. frozen corn
  • 1 c. frozen peas
  • 2 cloves of garlic, chopped
  • 3 1/2 cups low sodium chicken broth, separated
  • 2 bay leaves
  • 1 t. thyme
  • 1/2 t. sage
  • 1/2 t. oregano
  • 1/4 t. salt
  • 1/4 t. black pepper
  • Put celery, carrots, onion, potato and garlic in the slow cooker. Add spices and mix well. 
  • Add chicken and mix well. 
  • Add 3 1/2 c. chicken broth.
  • Cook on low for 8 hours. 
  • With a spoon, take out 1/2 c. liquid from the crockpot. In another small bowl, mix with 1/4 c. flour until there are no lumps. Add this thickened mixture to stew and mix well. Add corn and peas. Let the stew cook on low for another 20-30 minutes. 
  • Remove bay leaves and serve. 
Yields: Approx. 10 cups
Serving Size = 1 cup

Weight Watchers Points = 4 points

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