Old Fashioned Chicken Stew

People always underestimate a crock pot (slow cooker). However, there’s thousands of dishes you can put together in hours and in one pot. The bonus to this piece of equiptment, only one main dish to clean! Who could complain about that? This next dish is from, Healthy Slow Cooker Revolution ( One test kitchen. 40 slow cookers. 200 fresh recipes). From stews to cheesy dips, the list is endless for what you can accomplish in a crock pot.

Old Fashioned Chicken Stew

Serves 6 / Cooking Time 3 to 5 hours on Low / Slow Cooker Size 4 to 7 Quarts

Why this recipe works: For a healthy chicken stew with rich flavor and vibrant vegetables, we started with bone-in chicken breast but removed the skin to keep the fat count down (and ensure that the stew would not be greasy). To make a deeply flavored broth without adding calories or fat, we sauteed aromatics in just a teaspoon of oil with a little tomato paste, which we have found adds richness and color without a noticeable tomatoey presence. In early tests we discovered that our chunky potatoes and carrots were just not tender when the chicken was cooked. So after building a flavorful base for our stew ina skillet, we added part of the chicken broth and the potatoes and carrots, letting the vegetables simmer gently for 10 minutes before adding them to the slow cooker. This ensured that the vegetables and chicken were perfectly cooked through at the same time.


1 teaspoon canola oil

2 onions, chopped fine

3 tablespoons tomato paste

3 garlic cloves, minced

2 teaspoons minced fresh thyme or 1/2 teaspoon dried

1/3 cup all purpose flour

1/2 cup dry white wine

4 cups chicken broth, plus extra as needed

8 ounces red potatoes, unpeeled cut into 1/2-inch pieces

3 carrots, peeled and sliced 1/2 inch thick

8 ounces white mushrooms, stemmed and halved if small or quartered if large

2 bay leaves

Salt & Pepper

3 (12 ounce) bone-in split chicken breast, skin removed, trimmed of all visible fat

1 cup of frozen peas

2 tablespoons minced fresh parsley


  1. Heat oil in 12-inch skillet over medium heat until shimmering. Add onions and cook until softened and lightly browned, 5 to 7 minutes. Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned potatoes and carrots and bring to simmer. Cover, reduce heatto medium-low and cook until vegetables just beginto soften, about 10 minutes; transfer to slow cooker.
  2. Stir remaining 2 cups of broth, mushrooms, bay leaves, and 3/4 teaspoon salt into slow cooker, cover, and cook until chicken is tender, 3 to 5 hours on low.
  3. Transfer chicken to carving board and let cool slightly. Cut chicken into 1-inch pieces; discard bones. Discard bay leaves.
  4. Stir chicken and peas into stew and let sit until heated through, about 5 minutes. (Adjust stew consistancy with extra hot broth as needed.) Stir in parsley and season with salt and pepper to taste. Serve.

Chef’s Notes: Shred the  chicken breast with two forks for best results.


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