Tuesday, November 29, 2011

Garden Harvest Chicken Stew {It's a Keeper}

Today I wanted to share a simple recipe for Chicken Stew. Now that the cold weather is here, there's nothing more comforting than a big bowl of soup or stew.

This recipe is a new to me, but quickly has become a favorite. I can't believe I haven't tried chicken stew until now. Especially since it's really common in the south.


This stew is packed full of vegetables which I love and the sauce is a tomato based sauce and it's so tasty. I originally found this recipe back in September at the Sunday Baker.
If you live in Texas than you know that September is still hot, so on that back burner this recipe went. As soon as we had our first cold snap I couldn't wait to pull out the crock pot and make this stew.


I did adapt the recipe slightly because I couldn't find the Swanson's Concentrated Flavor Boost Chicken Broth. I just substituted with regular chicken broth and added a chicken bouillon cube instead. I also sauteed the chicken and added a few extra vegetables that I had on hand.


Just toss everything into the crock pot, cover and let it do it's magic.

This chicken stew is rich in flavor and defiantly a keeper. I hope you will give it a try.







Garden Harvest Chicken Stew

Ingredients:
3 -4 boneless, skinless chicken breasts, cubed
6 - medium regular or Yukon Gold potatoes, peeled and cubed
4 - large carrots, peeled and sliced thin
1 - cup fresh or frozen green beans
1 - zucchini squash, cut
1/2 - medium onion, chopped
3 - cups low sodium chicken broth
1 - chicken bouillon cube
1 - cup water
1 - bay leaf
1 - 6 oz can tomato paste
1/4 - cup cold water
3 - tablespoons cornstarch
2 - tablespoons olive oil
salt and pepper to taste

Directions:
Cut the chicken into bite size pieces. In a large skillet add the olive oil. Add the chicken and sprinkle with salt and pepper to taste. Saute the chicken until lightly browned. Set aside when done.

In a large slow cooker, combine the rest of the ingredients except for the zucchini, 1/4 cup cold water and cornstarch.

Mix well and cook on low for 6-7 hours (or high for 4 hours). The last two hours of cooking add the zucchini.

When all the vegetables are all soft, in a separate bowl mix together the cold water and cornstarch, stirring until smooth.

Stir into the stew and cook for an additional 20 minutes or until the sauce thickens.

Inspired by: Sunday Baker



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16 comments:

toni said... #

This looks so good! I can't wait to try it.

Amy @ Cake Pops said... #

Lovin Mommy's Kitchen .. this is one recipe i'm looking forward to trying.

Michele said... #

Mmmm! That looks great. Perfect for cold weather.

Heather's Blog-o-rama said... #

This looks really tasty :) Love and hugs from the ocean shores of California, Heather :)

Michelle said... #

That looks so good. I am always looking for crock pot meals as it always busy around here. This is perfect. Thanks for sharing

Mary said... #

This is a perfect meal to offset the nasty weather we've been having. I am new to your blog so I've spent some time browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

As You Wish said... #

This looks wonderful. Is there any reason you couldn't just add the chicken to the crockpot raw and cook it on low for at least 8 hours? I would think that would be plenty of time for it to be cooked through since you can cook a whole chicken in the crockpot on low in 8 hours. Hmmmm.

Sandi said... #

THANKS! This looks good and the crock pot is often my best friend.

I'm always looking for new recipes to use in my "best friend." : )

Terry said... #

It is time for the soups to be made! I look forward to making some Chicken & Dumplings myself and some Potato soup. Would you share your recipe for Chicken & Dumplings?

I love you site!

Restore Relationships said... #

You have awesome Recipes. Thank you for sharing.

Tina at Mommy's Kitchen said... #

@Asyouwish, I season with salt and pepper and the saute the meat before adding. I think it it gives it more flavor and makes a richer broth. You can add it raw but I prefer to brown it a bit first. It's just a preference of mine and has nothing to do with cooking time.

Anonymous said... #

I've been looking for more "cold weather recipes" and this was perfect! It was also so simple, which is a must with a newborn and toddler. It was just what we needed for dinner on a night that was around 30 degrees! BURRR.

Sherry said... #

Just wanted to say that you and I share the same heart! Love your recipe collections. Haven't tried any yet but am going to soon. Also we are fellow Texans!
Merry Christmas!

Anonymous said... #

I add a rutabaga in chunks too.

Anonymous said... #

Is there another thickening agent you might suggest if I don't have cornstarch on hand? This looks delicious!

Tina Butler said... #

You could use flour and water in place of cornstarch. I know you can also use instant potato flakes to thicken soups and stews.