Slow Cooker Chicken Stew

slowcookerchickenstew Delicious and simple slow cooker chicken stew.  Even though we are going through an insane heat wave here in Southern California, I am craving Fall foods. Soups, stews, and pumpkin everything. Yes I am one of those people that is obsessed with pumpkin once the summer is over…and soups and stews rule my life. This crockpot chicken stew is easy to throw together and is a flavorful and healthy dish.  Making this chicken stew in the slow cooker keeps your house cool or your oven free, and allows you to get your to-do list done while it simmers to perfection.  

Ingredients:

5 boneless, skinless chicken breasts, cubed


8 medium red potatoes, quartered

12 oz baby carrots

4 stalks of celery, sliced

1 large yellow onion, diced

4 cloves of garlic, minced

3 cups chicken broth

1 8 oz. can tomato sauce

2 tbs tomato paste 

1 tbs Worcestershire sauce

1 tsp pepper

4 sprigs of thyme 

1 sprig rosemary

1/2 cup fresh parsley divided, chopped (1/4 cup while cooking, 1/4 cup after cooking is complete

1/2 cup water

3 tbs corn starch

1tsp fresh rosemary, minced

Directions:

Add chicken and potatoes to bottom of slow cooker.

chicken stew

Add carrots, celery, onion, garlic, thyme sprigs, and 1/4 cup of parsley. 

slow cooker chicken stew

Add chicken broth, tomato sauce, tomato paste, Worcestershire sauce, pepper, and stir.

 

crockpot chicken stew

Cover and set on low for 6-8 hours or on high for 3-4 hours.

Combine the corn starch with the water and mix until it is smooth.

Uncover and add the water and corn starch mixture, additional 1/4 cup parsley and rosemary. 

Stir.

Replace lid and allow to cook for 10 more minutes.

Serve with a slice of crusty French bread for dipping.

Enjoy.

Slow Cooker Chicken Stew
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Ingredients
  1. 5 boneless, skinless chicken breasts, cubed
  2. 8 medium red potatoes, quartered
  3. 12 oz baby carrots
  4. 4 stalks of celery, sliced
  5. 1 large yellow onion, diced
  6. 4 cloves of garlic, minced
  7. 3 cups chicken broth
  8. 1 8 oz. can tomato sauce
  9. 2 tbs tomato paste
  10. 1 tbs Worcestershire sauce
  11. 1 tsp pepper
  12. 4 sprigs of thyme
  13. 1 sprig rosemary
  14. 1/2 cup fresh parsley divided, chopped (1/4 cup while cooking, 1/4 cup after cooking is complete
  15. 1/2 cup water
  16. 3 tbs corn starch
  17. 1tsp fresh rosemary, minced
Instructions
  1. Add chicken and potatoes to bottom of slow cooker.
  2. Add carrots, celery, onion, garlic, thyme sprigs, and 1/4 cup of parsley.
  3. Add chicken broth, tomato sauce, tomato paste, Worcestershire sauce, pepper, and stir.
  4. Cover and set on low for 6-8 hours or on high for 3-4 hours.
  5. Combine the corn starch with the water and mix until it is smooth.
  6. Uncover and add the water and corn starch mixture, additional 1/4 cup parsley and rosemary.
  7. Stir.
  8. Replace lid and allow to cook for 10 more minutes.
  9. Serve with a slice of crusty French bread for dipping.
  10. Enjoy.
Notes
  1. Use a 6-7 slow cooker for best results. If using a smaller slow cooker remember to adjust your recipe accordingly.
The Slow Cooking Housewife http://www.theslowcookinghousewife.com/