Introduction
Enjoy a warm and comforting stew that is perfect for chilly evenings. This dish combines tender chicken with hearty vegetables and fragrant herbs, creating a delicious meal that will please everyone at the table. With the convenience of a slow cooker, you can set it and forget it, allowing the flavors to meld beautifully while you attend to other tasks. Let’s dive into the ingredients and the step-by-step process to create this delightful chicken stew.
Detailed Ingredients with measures
Boneless, skinless chicken breasts – 2
Low-sodium chicken broth – 4 cups
Gold potatoes, cut into large cubes – 4
Carrots, coined – 3
Celery stalks, sliced – 2
Medium onion, chopped into large chunks – 1
Garlic, minced – 3 cloves
Dried sage – 1 teaspoon
Fresh rosemary – 2 sprigs
Fresh thyme – 2 sprigs
Bay leaf – 1
Salt and pepper to taste
Cornstarch – 2 tablespoons
Cold water – 2 tablespoons
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 6-7 hours on low or 4-5 hours on high
Total Time: 6-7 hours and 15 minutes
Yield: Serves 4-6
Directions
1. Prepare the vegetables: chop the onion into large chunks, coin the carrots, slice the celery, and cut the potatoes into large cubes. Mince the garlic.
2. Set the slow cooker to low for 6-7 hours or high for 4-5 hours.
3. Add the chopped vegetables, minced garlic, and dried sage to the slow cooker. Stir to combine.
4. Place the rosemary and thyme sprigs, along with the bay leaf, on top of the vegetables.
5. Season the chicken breasts with salt and pepper, then place them on top of the herbs and vegetables in the slow cooker.
6. Pour the chicken broth over the ingredients in the slow cooker.
7. Cover and cook until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
8. About 30 minutes before the cooking time ends, remove the chicken breasts and herb sprigs.
9. Shred the chicken into bite-sized pieces using two forks.
10. In a small bowl, mix the cornstarch with cold water until smooth to create a slurry.
11. Stir the cornstarch slurry into the slow cooker to thicken the stew.
12. Return the shredded chicken to the slow cooker and cook for the remaining time.
13. Taste and adjust seasoning with salt and pepper if needed.
14. Serve the stew hot, garnished with fresh herbs if desired.
Detailed Directions and Instructions
Prepare the Vegetables
Chop the onion into large chunks, coin the carrots, slice the celery, and cut the potatoes into large cubes. Mince the garlic.
Set the Slow Cooker
Set the slow cooker to low for 6-7 hours or high for 4-5 hours.
Add Vegetables and Seasonings
Add the chopped vegetables, minced garlic, and dried sage to the slow cooker. Stir to combine.
Layer Herbs
Place the rosemary and thyme sprigs, along with the bay leaf, on top of the vegetables.
Season the Chicken
Season the chicken breasts with salt and pepper, then place them on top of the herbs and vegetables in the slow cooker.
Add Chicken Broth
Pour the chicken broth over the ingredients in the slow cooker.
Cover and Cook
Cover and cook until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
Remove Chicken and Herbs
About 30 minutes before the cooking time ends, remove the chicken breasts and herb sprigs.
Shred the Chicken
Shred the chicken into bite-sized pieces using two forks.
Make the Cornstarch Slurry
In a small bowl, mix the cornstarch with cold water until smooth to create a slurry.
Thicken the Stew
Stir the cornstarch slurry into the slow cooker to thicken the stew.
Return Chicken to Slow Cooker
Return the shredded chicken to the slow cooker and cook for the remaining time.
Taste and Adjust Seasoning
Taste and adjust seasoning with salt and pepper if needed.
Serve
Serve the stew hot, garnished with fresh herbs if desired.
Notes
Slow Cooking Time
The cooking time can vary based on the slow cooker. Check for doneness as needed.
Chicken Broth
Using low-sodium chicken broth helps control the saltiness of the stew.
Vegetable Variations
Feel free to substitute or add other vegetables according to your preference.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Cook techniques
Chopping Vegetables
Cut the onion into large chunks, coin the carrots, slice the celery, and cube the potatoes. Ensure consistent sizes for even cooking.
Layering Ingredients
In the slow cooker, layer the chopped vegetables, followed by herbs, and finally the seasoned chicken on top to allow flavors to meld during cooking.
Slow Cooking
Set the slow cooker to either low for longer cooking or high for a quicker meal. This technique allows the chicken to become tender and the flavors to intensify.
Shredding Chicken
Once cooked, use two forks to shred the chicken into bite-sized pieces for better integration with the stew.
Making a Cornstarch Slurry
Mix cornstarch with cold water until smooth to create a slurry; this will help thicken the stew without lumps.
Adjusting Seasoning
Taste the stew before serving and adjust the seasoning with salt and pepper to enhance the overall flavor profile.
FAQ
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C).
Can I use frozen chicken breasts?
Yes, frozen chicken breasts can be used, but cooking time may increase. Ensure they reach the proper temperature.
What can I substitute for cornstarch?
You can use flour or arrowroot powder as alternatives for thickening the stew.
Can I add other vegetables?
Absolutely! Feel free to include vegetables like peas, green beans, or corn for added texture and flavor.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.
Conclusion
This hearty chicken stew is a comforting dish that combines tender chicken and wholesome vegetables infused with aromatic herbs, making it perfect for chilly days or family gatherings. The slow cooking method allows the flavors to meld beautifully, resulting in a nourishing and satisfying meal. With the option to customize the seasoning to your preference, this recipe provides a versatile base for a variety of delicious variations.
More recipes suggestions and combination
Vegetarian Variation
Substitute the chicken breasts with chickpeas or lentils for a hearty vegetarian option, and maintain the same seasoning and vegetable base.
Creamy Chicken Stew
Add a cup of heavy cream or coconut milk during the last 30 minutes of cooking to create a rich and creamy texture.
Spicy Chicken Stew
Incorporate diced jalapeños or red pepper flakes for a spicy kick, and adjust the seasoning accordingly.
Italian-Style Chicken Stew
Add diced tomatoes, Italian seasoning, and replace the chicken broth with vegetable broth for an Italian twist.
Chicken and Dumplings
Towards the end of cooking, drop spoonfuls of biscuit dough on top of the stew and cover to allow the dumplings to steam for a comforting touch.
Herbed Chicken Stew
Experiment with different fresh herbs like parsley and dill for a fresh flavor, adjusting the amounts according to your taste preferences.
Slow Cooker Curry Chicken Stew
Mix in curry powder or paste along with coconut milk for a fragrant and exotic spin on the traditional stew.
Potato Variations
Swap out gold potatoes for sweet potatoes or try adding other root vegetables like parsnips or turnips for added depth of flavor.
