Marianne Martinez
Chicken stew is a hearty and delicious meal that can be made in a crock pot or slow cooker. This one-pot dish is packed with protein, veggies, and nutrients, making it a perfect family dinner option. The recipe is easy to follow and can be customised with various ingredients. The key steps involve browning the chicken, adding vegetables and broth, and then letting it cook to perfection. The result is a cozy and comforting stew, perfect for chilly nights.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken, potatoes, carrots, onion, garlic, peas, flour, herbs, salt, pepper, broth, coconut aminos/soy sauce/tamari, milk/cream, olive oil |
| Crock Pot Cooking Time | 3-8 hours depending on temperature setting and slow cooker (3-4 hours on high, 6-8 hours on low) |
| Storing | Store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months |
| Reheating | Reheat on the stovetop on medium heat for 5-8 minutes or in the microwave for 1-2 minutes |
| Serving Suggestions | Serve with crusty bread, a green salad, or a glass of white wine |
| Prep Time | 10 minutes of hands-on prep time, plus time to dice vegetables and cut chicken |
| Special Dietary Requirements | Can be made dairy-free, gluten-free, paleo, and Whole30-friendly |
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What You'll Learn
- Prep: cut vegetables, trim chicken, mix liquid, and brown chicken
- Cook: add ingredients, cover, and cook on low for 7-8 hours or high for 3-5 hours
- Thicken: add cornstarch slurry and peas, cook for 15-20 minutes
- Store: freeze or refrigerate in airtight containers for up to 3 months
- Reheat: use stovetop or microwave for a few minutes until warm
Prep: cut vegetables, trim chicken, mix liquid, and brown chicken
To prepare your ingredients, start by dicing up your vegetables. A classic chicken stew includes carrots, onions, and garlic, but you can also add potatoes, celery, mushrooms, or any other vegetables you like.
Next, trim the fat off the chicken. You can use chicken thighs or breasts—just make sure to cut them into cubes. If you're using boneless, skinless chicken, you can skip this step.
Now, mix your liquid ingredients. Start with a base of chicken broth and add in any combination of Worcestershire sauce, tomato paste, coconut aminos or soy sauce, balsamic vinegar, and dry white wine. If you want a creamier stew, you can also add some milk or heavy cream.
Finally, brown the chicken. Heat some olive oil in a skillet over medium-high heat. Season the chicken pieces with salt and pepper, then place them in the skillet. Cook until they are golden brown on all sides, which will help to lock in moisture and enhance the flavor.
Once your ingredients are prepped, you can add everything to your crockpot and let it cook according to your recipe's instructions.
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Cook: add ingredients, cover, and cook on low for 7-8 hours or high for 3-5 hours
Now it's time to cook your chicken stew. Cover the crockpot and cook on low for 7-8 hours or on high for 3-5 hours. The choice between low and high heat is yours, but cooking on low heat for a longer time allows the flavours to develop slowly and come together.
Every slow cooker runs at a slightly different temperature, so get to know your pot and adjust the cooking time accordingly. If you're in a hurry, you can cook your stew on high heat, which will reduce the cooking time by half.
While the stew is cooking, you can prepare any sides you want to serve it with. This chicken stew goes well with bread, such as crusty bread, baguette, or homemade biscuits. It also pairs well with a green salad with a light oil and vinegar dressing. If you want to make it extra special, serve it with a glass of white wine.
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Thicken: add cornstarch slurry and peas, cook for 15-20 minutes
To thicken your chicken stew, you will need to make a cornstarch slurry. This involves mixing cornstarch with either milk, almond milk, or water to create a thick paste. The amount of cornstarch and liquid used will depend on how thick you want your stew to be. Start by mixing a small amount of cornstarch with a small amount of liquid, and then add more if needed.
Once your slurry is ready, pour it into the slow cooker along with the peas. Stir everything well to combine. Leave the lid off the slow cooker and cook the stew on high for 15-20 minutes. The stew will thicken as it cooks, so keep an eye on it and stir occasionally to prevent sticking.
Taste the stew and adjust the seasoning with salt and pepper if needed. If you find that your stew is too thick, you can add a little more liquid (broth, water, or milk) to thin it out.
Once the stew has thickened to your desired consistency, it is ready to be served. Remove the bay leaves before serving and enjoy your delicious, hearty chicken stew!
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Store: freeze or refrigerate in airtight containers for up to 3 months
Once your chicken stew is cooked, it's important to store it properly to ensure it stays fresh and safe to eat. Here are some detailed instructions on how to store, freeze, and reheat your crockpot chicken stew:
Storing and Refrigerating:
Allow the stew to cool completely before transferring it to an airtight container. Make sure the container is suitable for storing food and has a tight-fitting lid to prevent spills. You can store the leftover chicken stew in the refrigerator for up to 3-4 days. During this time, you can take out portions as needed and reheat them.
Freezing:
If you want to freeze your chicken stew, it's important to transfer it to a freezer-safe container. Label the container with the date and contents before placing it in the freezer. Properly stored, it will maintain its best quality for about 3 months in the freezer.
Reheating:
When you're ready to enjoy your frozen or refrigerated chicken stew again, simply take out the desired portion and reheat it. You can use a stovetop or microwave for reheating. If using a stovetop, place the stew in a pot and heat it over medium heat for about 5-8 minutes, stirring occasionally, until it's heated through. Alternatively, you can reheat it in the microwave for 1-2 minutes. Remember to allow the frozen stew to thaw completely before reheating.
Tips:
- It is best to freeze the stew within 3-4 days of refrigeration to ensure maximum freshness.
- Portion the stew into individual servings before freezing to make it easier to thaw and reheat.
- Always label and date your containers to keep track of how long the stew has been stored.
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Reheat: use stovetop or microwave for a few minutes until warm
Once you've cooked your chicken stew in the crockpot, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to three months. When you're ready to enjoy your stew again, there are two easy ways to reheat it:
Stovetop method:
Allow frozen leftovers to thaw completely before reheating. Place the stew in a pot on the stovetop and warm it over medium heat for about 5-8 minutes, stirring occasionally, until it reaches your desired temperature.
Microwave method:
If you're short on time, you can also reheat your stew in the microwave. Again, ensure that frozen leftovers are completely thawed before reheating. Transfer the stew to a microwave-safe container and heat it for 1-2 minutes, or until it's warmed through.
Both methods will ensure your stew is safely reheated while preserving its flavour and texture. Enjoy your delicious, hearty meal!
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Frequently asked questions
You will need chicken, potatoes, carrots, onion, garlic, and herbs like rosemary, thyme, and oregano. You will also need cornstarch or flour and milk or cream to thicken the stew, and chicken broth or stock.
This depends on your slow cooker's temperature and your preference. You can cook the stew on high for 3 to 5 hours or on low for 6 to 8 hours.
It is recommended to lightly brown the chicken in a skillet with olive oil and season with salt and pepper before adding it to the Crock Pot. This adds flavor and texture to the chicken. However, it is not necessary, and you can choose to add the chicken directly to the Crock Pot.
Allow the stew to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, thaw frozen leftovers completely, then use a stovetop or microwave until warm, which usually takes around 5 to 8 minutes on a stovetop and 1 to 2 minutes in a microwave.
