Wednesday, 21 May 2008

Slow Cooker Chicken Stew

Throw this yummy stew together in just 20 minutes and dinner is ready when you come home. It can be served as a clear soup or, for an extra 10 min, a creamy stew. Thighs are used for that rich dark-meat flavor, and are easy to de-bone after they are cooked.

Slow Cooker Chicken Stew

3 chicken thighs (frozen or fresh)
3 medium potatos (regular, sweet or both)
5-6 carrots
1 onion
2 cloves garlic
2 cans chicken broth + extra water
1 T. parsley
2 t. rosemary
1 t. freshly cracked pepper
2 t. chicken bullion (2 cubes)

1/3 C. butter
1/3 C. flour

  1. Remove skin and fat from chicken thighs, and place on the bottom of a 4 qt. slow cooker. (you can use frozen-solid chicken too - the skin and fat can be removed later)
  2. Wash and chop into cubes potatos, carrots and onion and layer into cooker. Mince garlic and sprinkle on top.
  3. Add spices and pour broth over top. Liquid should come ALMOST to the top of the vegetables. If not, top up with more broth or water.
  4. Set cooker to low and cook for about 6-8 hours. Don't use the high setting for only 4 hours - the herbs and spices turn very bitter with that much heat. (I tried! If you must cook it faster, leave out all the herbs and spices until your soup comes out of the cooker - add them to your pot on the stove, and simmer about 10 minutes)
  5. After 6-8 hours, pour contents through a colander over a large bowl. The chicken should be right on top and can be easily de-boned on a cutting board with a knife and fork.
  6. The chicken, broth and vegetables can now be mixed back together and eaten as a clear soup OR:
  7. Melt 1/3 C. butter in a heavy bottomed pot. Add 1/3 C. flour and whisk smooth. Cook for 3 min., stiring constantly. Add 2 C. stock, and whisk until smooth. Add remaining stock and bring to a simmer. Check taste, add veggies and chicken, and serve with crusty french bread or corn bread!

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