Best 2 Slow Cooked Chicken Stew Recipes

Embark on a culinary journey with our curated collection of slow-cooked chicken stew recipes, a symphony of flavors that will tantalize your taste buds and warm your soul. From classic comfort food to international delights, each recipe promises a unique experience. Dive into the rich, aromatic broth of our traditional chicken stew, enhanced with tender vegetables and herbs. Explore the vibrant flavors of our Moroccan chicken tagine, a harmonious blend of spices and dried fruits. Indulge in the rustic charm of our French coq au vin, where chicken is braised in red wine, bacon, and mushrooms. Transport yourself to the Caribbean with our coconut chicken stew, a delightful fusion of tropical flavors. And for a taste of Italian warmth, try our cacciatore chicken stew, featuring juicy chicken, tomatoes, and bell peppers in a flavorful sauce. Whether you prefer a classic or adventurous palate, our slow-cooked chicken stew recipes offer a delectable journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

SLOW COOKED CHICKEN STEW

Slow Cooked Chicken Stew image

Slow cookers are so great for those times when you want a fuss-free dinner. You can literally throw everything in it and leave it all day so you have a lovely wholesome meal waiting for you at dinner time. We left this stew in the slow cooker for 8 hours on a low heat but if you want it ready bit sooner than that, you can turn the heat up to medium and it should be ready in about 4 hours.

Provided by MyNutriCounter

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 7h25m

Yield 8

Number Of Ingredients 14

Ingredients

1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, minced
4 skinless, boneless chicken breasts
1 (32 fluid ounce) container vegetable broth
1 (14.5 ounce) can diced tomatoes
2 sweet potatoes, diced
1 cup uncooked quinoa
1 teaspoon ground black pepper
5 mushrooms, chopped
2 teaspoons dried oregano
2 teaspoons curry powder
5 green onions, chopped
1 bay leaf

Steps:

Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.
Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.
Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 27.8 g, Cholesterol 29.3 mg, Fat 3.5 g, Fiber 4.4 g, Protein 16.3 g, SaturatedFat 0.6 g, Sodium 355.8 mg, Sugar 5.1 g

SLOW-COOKED CHICKEN STEW WITH KALE

Slow-Cooked Chicken Stew with Kale image

We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.

Provided by Claire Saffitz

Categories Bon Appétit Dinner Stew Soup/Stew Chicken Winter Fall Kale Lemon Bacon Garlic White Wine Wine

Yield 8 servings

Number Of Ingredients 22

Ingredients

Chicken Skin Gremolata:
8 pieces chicken thigh skin (reserved from stew; see below)
1 small garlic clove, finely grated
2 Tbsp. finely chopped parsley
1 tsp. finely grated lemon zest
Kosher salt, freshly ground pepper
Lemon Oil:
1 small lemon, preferably organic and unwaxed, very thinly sliced into rounds, rounds cut into quarters
1/3 cup extra-virgin olive oil
Pinch of sugar
Kosher salt, freshly ground pepper
Stew and assembly:
4 lb. skin-on, bone-in chicken thighs (about 8), patted dry
Kosher salt, freshly ground pepper
6 oz. bacon (about 6 slices), chopped
4 large shallots, quartered lengthwise
2 heads of garlic, halved crosswise
1/2 cup dry white wine
1 bunch parsley, stems tied together with kitchen twine
2 bay leaves
8 cups torn curly kale leaves
Thinly sliced radishes and/or thinly sliced red onion (for serving; optional)

Steps:

Chicken Skin Gremolata:
Preheat oven to 350°F. Arrange chicken skin in a single layer on a rimmed baking sheet and bake until dark golden brown and crisp all the way through, 12-18 minutes. Let cool, then coarsely chop.
Combine chicken skin, garlic, parsley, and lemon zest in a small bowl; season with salt and pepper and toss to combine.
Lemon Oil:
Combine lemon, olive oil, and sugar in a small bowl. Season with salt and pepper and let sit at least 10 minutes, mixing once or twice.
Stew and assembly:
Season chicken thighs all over with salt and pepper. Cook bacon in a large Dutch oven or other heavy pot over medium-low heat, stirring often, until brown and crisp, 7-10 minutes. Using a slotted spoon, transfer bacon to a small bowl.
Increase heat to medium-high. Working in 2 batches if needed, cook chicken thighs, skin side down, in the same pot until skin is golden brown, 7-10 minutes. Transfer to a large plate and turn skin side up. Remove pot from heat. Let chicken cool slightly, then pull skin from meat and transfer to a shallow bowl; cover and chill (save for making the gremolata).
Return pot to medium heat and cook shallots and garlic, cut side down, in the same pot, tossing shallots occasionally, until shallots are browned in spots and garlic is golden brown, about 5 minutes. Add wine, stirring to release any bits stuck on the bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add parsley, bay leaves, reserved bacon, and 8 cups water, season generously with salt and pepper, and bring to a simmer. Return chicken thighs to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is tender and easily pulls away from bones, 1-1 1/2 hours.
Transfer thighs to a cutting board and let cool 10-15 minutes; keep liquid at a simmer. Pull meat from bones and tear into bite-size pieces. Add bones back to pot as you go. Transfer meat to a medium bowl and cover with plastic wrap. Add kale and simmer until kale is tender and liquid is very flavorful, 25-30 minutes.
Remove stew from heat, add meat back to pot, and let cool uncovered (bones and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bones, parsley, and bay leaves. Taste and season with more salt and pepper if needed. Ladle stew into bowls and top as desired.
Do Ahead
Lemon oil can be made 2 days ahead. Cover and chill. Bring to room temperature before using. Stew can be made 3 days ahead. Keep chilled.

Tips:

Use boneless, skinless chicken breasts or thighs for a leaner stew.
Brown the chicken in a skillet before adding it to the slow cooker to develop more flavor.
Add plenty of vegetables to the stew, such as carrots, celery, onions, and potatoes.
Use a variety of seasonings, such as garlic, thyme, rosemary, and paprika, to give the stew a flavorful taste.
Cook the stew on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Serve the stew with mashed potatoes, rice, or crusty bread.

Conclusion:

This slow-cooked chicken stew is a delicious and easy meal that is perfect for a busy weeknight. With just a few simple ingredients, you can create a flavorful and hearty stew that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this slow-cooked chicken stew a try. You won't be disappointed!