By Julesong on October 11, 1999
Photo by Delicious as it Looks
Photo by Delicious as it Looks
"This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)"
Serving Size: 1 (448 g)
Servings Per Recipe: 8
"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!"
"This stew was, in my opinion, bland. My family ate and enjoyed it, but I felt it needed something to make the flavor sing. All the vegetables and chicken tasted the same. It took every bit of 30 minutes to cut up all the veggies and chicken, but it was nice to have it cook in the crock pot. It was adequate and filling, but not great. "
"Great recipe! Thanks to Aaron on the suggestion for putting potatoes in it. I tried it with potatoes and it came out wonderful..."
"So simple and a hit with the whole family, we liked it just the way it was, we served it over homemade biscuits. Delicous! Maybe next time I will try potatoes in it instead of serving over biscuits or rice."
"I made this over the weekend and really enjoyed it. I cut the chicken to one pound of breast meat and it was plenty. I used baby carrots and left out the tofu. I added some choppes red potatoes. The only thing I would do a little differently next time is not add the carrots at the same time as the potatoes and meat as they got a little overdone. I didn't need to cook the dish very long. I think I ended up cooking this on low for about 3 hours and then high for about 1 hour."
"I've made this several times now and it has always been successful. Like many others here, I add potatoes and omit the tofu. I also recommend adding a lot more salt than is in the recipe (like 5x the amount). The end result is a hearty stew that almost seems French Provencal."
"Very yummy! My sister (JackieT78) recommended this one, and it's a winner. I used frozen chicken breasts, so I let it slow cook for 6 hours instead of 4. The only change I made was to use corn and mixed veggies instead of just peas."
"This was SO good! I was looking for a simple crockpot/chicken recipe and this fit the bill. My son helped cut carrots this morning while I assembled everything else. I used frozen boneless, skinless chicken breasts. I just put them in whole and cut them up when I got home. I also used fresh onions, but no celery because I didn't have any. I forgot to thicken it (we were hungry and it smelled great!), but we really like lots of broth with our soup so it was fine. This recipe is a keeper. I think I'll try it with smoked chicken, too."
"Excellent Stew. I did not make it in the crock pot because my crockpot is too small. I used bone-in drumsticks and thighs and I added 2 potatoes, 1 can drained butter beans and 1/2 can corn drained and only 1 cup peas. I left out the celery because I forgot to buy it. This has a really nice flavor and goes well with everything. We served with homemade bread one night and had some leftovers with ramen noodles the next day. Thanks!!"
"I made this yesterday, a cool day that felt like fall was in the air. This dish has great flavor, great comfort food for those colder days. I added a few cubed potatoes and served with fresh, warm bread. We like it a little thicker, so I added a little extra cornstarch as well. Overall, a great recipe. As my husband & I like to say - it's a make again!"
"Very good! I love the herbs used. I would probably use all chicken thighs next time, as they don't dry out as much as the breasts. I also added more salt to meet my tastes. Potatoes would be an excellent addition."
"very good recipe"
"This was a bit hit at my house with 3 out of 4 of us. I couldn't find my sage at the last minute, so substituted Moroccan seasoning instead (cinnamon, cumin, coriander, black & white pepper, paprika and turmeric). No tofu or edamame here. It turned out wonderful! Hubby definitely liked it and wants it again. It is just as good as a leftover, not that there was a lot of it left. It cooked for 8 hrs on low."
"I made this using all chicken breast rather than thighs, cooked on low for 8 hours and added some brown minute rice the last 30 minutes to soak up some of the liquid as my kids don't like soups/stews real well. I should have added the carrots later in the cooking time as suggested, as they got mushy. I would agree with other reviewers that it is a little bland. The chicken was also dry, but this could be because I increased the cooking time. I don't think I will make this again unless I make some big changes."