Slow Cooker Chicken Stew
This is similar to Brunswick Stew but without the butterlima beans and corn which you can certainly add if you like
This is similar to Brunswick Stew but without the butterlima beans and corn which you can certainly add if you like
- 2 cups water
- 3 tablespoons cornstarch
- 1/2 teaspoon dried thyme
- 6 ounces tomato paste
- 1/2 teaspoon salt to taste
- 1 lb boneless skinless chicken breast, cut into bit
- 1 lb boneless skinless chicken thighs, cut into bit
- 2 cups mushrooms halved (i like crimini)
- 1 cup frozen small whole onions (or 3/4 cup chopped
- 1 cup celery sliced, 1/2 inch slices
- 1 1/2 cups carrots thinly sliced
- 1 teaspoon paprika (make sure to use good quality paprika
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon pepper freshly ground, to taste
- 14 1/4 ounces chicken broth
- 1/2 cup low sodium chicken broth or 1/2 cup vegeta
- 2 cups frozen green peas or 2 cups frozen edamame
- 1 cup cubed extra firm tofu (optional)
- Carbohydrate 8.37774787014495 g
- Cholesterol 37.8731910164063 mg
- Fat 7.84044910765623 g
- Fiber 1.81658717220717 g
- Protein 11.1104809019352 g
- Saturated Fat 2.22248008874852 g
- Serving Size 1 1 serving(s) (290g)
- Sodium 78.0812094204659 mg
- Sugar 6.56116069793779 g
- Trans Fat 0.723994841020601 g
- Calories 146 calories
Step-by-step
- Combine first 14 ingredients in an electric slow cooker.
- Cover with lid and cook on high setting for 4 hours or until carrot is tender.
- Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
- Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
- Re-cover and cook on high-heat setting an 30 additional minutes.
- Serve with hot cooked rice.
Is the root vegetable tender yet? That is the question every cook asks when lifting the lid halfway through a long braise, watching steam escape into the kitchen. Long cooking cycles break down connective tissues in chicken thighs while simultaneously softening dense root vegetables like carrots and celery. Tomatoes contribute acidity that balances the earthy notes of dried rubbed sage and thyme, while starches from the cornstarch slurry gelatinize during the final heating phase to give the broth body.
Judging Doneness Without a Thermometer
Meat safety typically relies on thermal probing, but visual and textural cues work effectively in prolonged wet-cooking methods. Carrots provide the most reliable indicator of doneness. Piercing a thick carrot slice with the tip of a paring knife should yield zero resistance at the center. Chicken breast pieces should turn completely opaque and shred apart easily when pressed against the side of the ceramic insert with a wooden spoon. If the vegetables remain crisp, replace the lid immediately and extend the cooking cycle by twenty-minute intervals.
- Stir the cornstarch and cold water thoroughly in a separate bowl before incorporating to prevent lump formation.
- Substitute low-sodium chicken broth with vegetable stock at a one-to-one ratio if altering the base profile.
- Store leftovers in an airtight container in the refrigerator for up to four days.
