Slow cooker chicken stew is renowned for its combination of apples, red potatoes, onion and seasoning. This warm-cooked stew reminds many of a home-made meal, and the fondest memories of mother’s cooking. It is simple to prepare and is perfect for a cold winter day to bring warmth to your stomach and heart.
A Brunswick-Style Slow Cooker Chicken Stew
1
Ingredient
|
Ingredient |
Amount |
|
Boneless chicken breast (cut up) |
1 pound |
|
Boneless chicken thighs (cut up) |
1 pound |
|
Halved mushrooms and water |
2 cups each |
|
small onions and sliced celery |
1 cup each |
|
Carrots |
1 ½ cups |
|
Paprika and sage |
1 teaspoon each |
|
Salt, thyme and pepper |
½ teaspoon each |
|
Chicken broth |
14.5 ounces |
|
Tomato paste |
6 ounces |
|
Cornstarch |
3 tablespoons |
|
Frozen peas |
2 cups |
|
Cubed tofu (optional) |
1 cup |
2
Time & Serving
|
Total Time |
5 hours |
|
Serving |
8 |
3
Direction
-
In order to make this chicken stew in slow cooker, you should mix the chicken meet and everything else (except the water, cornstarch, peas and tofu) in a slow cooker and set on High for 4 hours.
-
Combine cornstarch and water in a bowl, whisking until mixed.
-
Add frozen peas and tofu (optional) and the mixture from the previous step to the slow cooker. Stir and cook for an additional 30 minutes at High heat.
-
When it' done, serve and enjoy!
