09 10

Tuesday, 2 December 2014

Warm Chicken Stew (Slow Cooker)

Baby it's cold outside!  Today seemed like a perfect day to make a stew.  I didn't have any stewing beef on hand, so decided to make a chicken stew instead.  By adding a few apple pieces, apple cider, and curry, it becomes a little like Mulligatawny soup.  If you don't like the apple or curry go ahead and leave these out and you still have a great cold day meal.

Slow Cooker Chicken Stew (Mulligatawny Style)

Recipe by Fluudbloggler
  • 3 chicken breasts
  • 2 medium potatoes
  • 1/2 onion, finely chopped
  • 1 tsp minced garlic
  • 3/4 cup frozen peas*
  • 3/4 cup frozen corn*
  • 3/4 cup uncooked or frozen carrots*
  • 3 tsp Chicken instant stock mix
  • 1/2 cup white flour or cornstarch
  • 2 tbsp olive oil
  • 4 cups water
  • 2 tsp dijon mustard
  • 1 apple (optional)
  • 1/4 cup apple cider (optional)
  • 1 tsp curry (optional)
  • salt & pepper to taste
Cooking Directions
  1. Cut potatoes and chicken into bite sides cubes and set aside. 

  2. Turn the slow cooker to low, then add water, chicken stock mix (can be substituted for 3 cups chicken stock) and flour.
  3. Whisk until well-blended.
  4. Heat olive oil in a pan/frying pan.
  5. Add onions and garlic, and pan fry until softened.
  6. Put onion mix in slower cooker.
  7. In the same pan, pan fry chicken pieces, until golden, but not fully cooked. About 2 minutes.
  8. Place chicken in slow cooker.
  9. Add remaining ingredients.
  10. Stir until well mixed.
  11. Cook on low at least 4 hours.
  12. *If you have a package of mixed vegetables, you can substitute this for the individual veggies. You can also add additional vegetables that you like such as green beans or edamame.

No comments:

Post a Comment