Prep 30 mins
Cook 4 hrs 30 mins
This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)
- 453.59 g boneless skinless chicken breast, cut into bite-size pieces
- 453.59 g boneless skinless chicken thighs, cut into bite-size pieces
- 473.18 ml mushrooms, halved (I like crimini)
- 473.18 ml water
- 236.59 ml frozen small whole onions (or 3/4 cup chopped onion)
- 236.59 ml celery, sliced, 1/2 inch slices
- 354.88 ml carrots, thinly sliced
- 4.92 ml paprika (make sure to use good quality paprika for full flavor!)
- 2.46 ml salt, to taste
- 4.92 ml dried rubbed sage
- 2.46 ml dried thyme
- 2.46 ml pepper, freshly ground, to taste
- 403.98 g chicken broth
- 170.09 g tomato paste
- 118.29 ml water or 118.29 ml low sodium chicken broth or 118.29 ml vegetable broth
- 44.37 ml cornstarch
- 473.18 ml frozen green peas or 473.18 ml frozen edamame soybeans
- 236.59 ml cubed extra firm tofu (optional)
- Combine first 14 ingredients in an electric slow cooker.
- Cover with lid and cook on high setting for 4 hours or until carrot is tender.
- Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
- Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
- Re-cover and cook on high-heat setting an 30 additional minutes.
- Serve with hot cooked rice.
- 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. :).
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.
Tastes great! It had a little too much meat for us, so next time I'm going to put more vegetables in, and see what it tastes like with potatoes.
A delightful medley of flavors. My husband says this one is a keeper! The only adjustment I would make in the recipe though is that at the begining it should say 5 hours (30 minutes preparation time, 4 hours + 30 minutes cooking time) instead of 1 hour. I fixed it exactly as recommended. Truly a delicious recipe!