CHICKEN STEW

Recipe Rating:	1 Rating5
Categories:	Chicken, Other Main Dishes, For Kids, Healthy
Keywords:	vegetables, hearty, meaty
Serves:	4
Prep Time:	20 Min
Cook Time:	7 Hr

Ingredients

2 1/2 lb	cut-up chicken
3 Tbsp	olive oil
2 medium	onions, sliced
1 tsp	salt
1/2 tsp	fresh ground pepper
2 stalk(s)	celery, diced
2 c	potatoes, peeled and diced
1 c	ripe tomatoes, chopped
1 tsp	oregano
3 Tbsp	chopped parsley
1 c	frozen peas, thawed
2 c	chicken broth (or may use tomato juice or v-8)

Pinched by Wanda6152, and 43 more.

Ellen Bales

Well Seasoned

Indianapolis, IN (pop. 6.5M)

Starwriter

Member Since Jun 2010

Ellen's Notes:

This is a very hearty meal for a winter's night--it will warm the coldest corner of your tummy. Enjoy!
Photo: lauraforeman.blogspot.com

Directions

In a large skillet, brown the chicken in oil. Add salt, pepper and onions. Cook for another 5 minutes.

Place the celery and potatoes in the bottom of a slow cooker and top with browned chicken, onions, tomatoes, chicken broth, oregano and parsley.

Cover and cook on low for 6 to 8 hours. Add the thawed peas, cover and cook on high for an additional 15 minutes.

Comments

7 comments

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Sandy Young CerrillosSandy

Feb 24, 2013

Surely does sound good, Ellen! I'm looking for slow cooker recipes. Never have used my cooker. I think I'm scared of it! HaHa!

Ellen Bales Starwriter

Feb 24, 2013

Sandy! How are you? I'm sending you an e-mail tonight--have lots to tell you.

I like my slow cooker, but it usually involves getting up extra early to get everything into it and started in order to be ready at the end of the day. I'm not usually up for cooking first thing in the morning--or chopping, peeling, etc. So I don't use it a whole lot. Mostly on weekends. It is a great thing to have, though, because once you get things started, you can just forget them, even leave the house, and know that it's going to be fine when you get back.

Sandy Young CerrillosSandy

Feb 24, 2013

Can't wait to get your e-mail!! I'll try to answer right away. My problem with the slow cooker, in addition to being scared, is that I usually start thinking about dinner around 4:00. Much too late for the slow cooker. It's too slow!

Terry Rowe petart

Feb 27, 2013

I really like the seasonings and taste of this stew. However, I used boneless white breasts of chicken which when done, were a bit dried out. I think it would be better with dark meat, like thighs, or perhaps with chicken still on bone.
Thank you for this recipe.

Ellen Bales Starwriter

Feb 27, 2013

Terry, I think I know why yours was dried out. There isn't enough liquid in this recipe. I just realized it. Only a half cup water. I think I would put in about 2 cups either chicken broth or even V-8 or tomato juice. When I make it, that's what I'm going to do. I'm sure it will stay moist that way.

Terry Rowe petart

Feb 27, 2013

Hi, Ellen,
After the stew was done, I separated the meat and veggies from the liquid. I added a can of Golden Mushroom soup to the remaining broth and cut the chicken into smaller pieces. I stirred everything together before serving. It was very good. The chicken was drenched in the thicker sauce and the 'dryness' was gone. I also added baby carrots to the stew. Great recipe and hearty flavor. Will make again.