Slow Cooker Chicken Stew

READY IN: 5hrs
Recipe by Julesong

This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)

Top Review by George

A very big hit in my house where my children are very finicky eaters! I substituted the 1 lb of chicken thighs and used 3 pounds of chicken breast instead, since I was upping the recipe for 7 people. I would have preferred it to be a little more spicy, but my kids thought it was great as is. I also cooked it for eight (8) hours on low, instead of the 4 at high, so I could start it before I left for work. I also served the leftover portions over rice with much success.

Ingredients Nutrition

Directions

  1. Combine first 14 ingredients in an electric slow cooker.
  2. Cover with lid and cook on high setting for 4 hours or until carrot is tender.
  3. Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
  4. Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
  5. Re-cover and cook on high-heat setting an 30 additional minutes.
  6. Serve with hot cooked rice.
  7. Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

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