Slow Cooker Chicken Stew Recipe
Slow Cooker Chicken Stew Recipe photo by Taste of Home

Slow Cooker Chicken Stew Recipe

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I like to sprinkle this chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this stew tastes like you fussed. It's great for potlucks, too! —Angela Buchanan, Longmont, Colorado
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 6 servings

Ingredients

  • 2-1/4 pounds bone-in chicken thighs, skin removed
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 3/4 cup unsweetened apple juice
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1 cup chopped dried apricots
  • Hot cooked couscous

Nutritional Facts

1-1/3 cups (calculated without couscous) equals 279 calories, 10 g fat (3 g saturated fat), 87 mg cholesterol, 497 mg sodium, 23 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable 1 fruit

Directions

  1. Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
  2. Cover and cook on low for 6-8 hours or until chicken is tender.
  3. Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.
    Yield: 6 servings.
Originally published as Slow Cooker Chicken Stew in Healthy Cooking April/May 2010, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Slow Cooker Chicken Stew

AVERAGE RATING
(30)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (11)
3 Star
 (4)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
Reviewed May. 10, 2016

"LOVED this recipe. It was so easy and very tasty! My husband didn't even mind the couscous underneath (he's not a fan). The cinnamon is the secret ingredient and makes the house smell wonderful while it's cooking."

MY REVIEW
Reviewed Mar. 12, 2016

"This was very good...I didn't realize until I was starting the 'shred' process that I had used boneless thighs...would the bones have added to the flavor?? I also didn't realize until I opened the bag that my apricots expired in 2014 so I used golden raisins instead. I served over mashed potatoes. I enjoyed this and it was nice to come home to something that was almost ready."

MY REVIEW
Reviewed Apr. 4, 2015

"This was great. Whole family enjoyed it. I followed the recipe and did not feel that it needed to be adjusted. This has plenty of flavor as is."

MY REVIEW
Reviewed Nov. 11, 2013

"My daughter and I love this stew. I don't feel it is bland. It is very filling and healthy. We look forward to it when fall rolls around."

MY REVIEW
Reviewed Aug. 27, 2013

"This was delicious. It had a unique flavor. I served it over rice. In place of regular salt, I used half onion salt and half garlic salt for more flavor. I also added two chicken bouillon cubes for more flavor. I substituted apples for apricots since my apple tree is loaded."

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