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A Cooking Adventure with Thom

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Slow Cooker Chicken Stew

by movita beaucoup on December 2, 2011

Servings: 6


This is a lovely stew. I threw some nice veggies in there to make you smart and stuff, chicken to make you jump high (trust me), and tasty broth to make your throat feel good. It warms the belly and soothes the soul.


1 lb boneless chicken thighs (or breasts), trimmed and cut into 1 inch pieces
2 medium sized onions, chopped into large pieces
2 ribs celery, chopped
4 carrots, peeled and chopped
2 cloves garlic, peeled and chopped
3 medium sized potatoes, peeled and diced
1 teaspoon dried thyme
3 1/2 cups sodium-reduced chicken broth, divided
1 cup frozen peas
1 cup frozen corn
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour

Cooking Method

Place the onions, celery, carrots, garlic and potatoes in the well of the slow cooker. Sprinkle the thyme over the vegetables and then add the chicken. Pour 3 cups of the chicken broth over the chicken and vegetables. Cover and cook on low for 6-8 hours.

About 20 minutes before serving, stir in the peas and corn (no need to defrost first) and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of chicken broth, until no lumps remain. Stir the flour mixture into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes).

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