Sunday, April 30, 2017

May Cooking - Slow Cooker Chicken Stew

This is a favorite around our house. Makes about 6 serving.

Chicken Stew 

5-6 boneless, skinless chicken thighs
Salt and pepper
2 tablespoons vegetable oil 
1 large onion, minced
6 cloves garlic, minced
1 tablespoon tomato paste 
1 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 cup white wine
4 cups low-sodium chicken broth
2-3 medium red potatoes, scrubbed and cut into 1/2 inch pieces
4 carrots, sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
Minced fresh parsley 

Season chicken thighs with salt and pepper.  Brown chicken in oil for about 6-8 minutes. Transfer to a bowl. 

Add to skillet onions, garlic, tomato paste, thyme, potatoes, and carrots. Soften veggies about 6 minutes.

Add flour and stir, cook for 2 minutes. Whisk in white wine and reduce for 2 minutes. Add 1 cup broth, smoothing any lumps.  Transfer to Slow Cooker. Nestle in chicken thighs and add bay leaves. 

Cook on low 6 hours. Add peas to Slow Cooker for last hour.  Shred chicken and parsley. Salt and pepper to taste. 


Sallie (FullTime-Life) said...

Sounds yummy....Bill got fascinated with the Instant Pot and bought one, so we've been letting the slow cooker kind of languish. Slow is more my speed, but as long as he is happy experimenting with the fast cooker, I'll happily take it!

Florence said...

I've been thinking about getting an InstaPot. Do you like yours?