Rustic Chicken Slow Cooker Stew

A flavor packed dish that’s a family favorite!

Rustic Chicken Slow Cooker Stew | Who Needs A Cape?

It’s been a harsh winter here in Michigan, a lot more snow & cold than we are accustomed to in these parts.  To combat the extra cold temps, comfort foods have taken a footing in our household.  Take this Rustic Chicken Slow Cooker Stew for example; hearty, satisfying and easy-peasy thanks to your good old slow cooker!

This was one of my personal favorite dishes from my “7 Meals in 1 Hour” slow cooker/freezer meals post, click HERE to check out all of the recipes!



7 Meals in 1 Hour Crockpot Freezer Cooking Collage | Who Needs A Cape?This isn’t a very saucy dish, there’s just enough sauce that it coats the chicken and veggies nicely.  If you’d like a saucier dish, add more liquids at the end.  Pair alongside a glass of white wine, some fluffy biscuits and try to forget the freezing temps and piles of snow (at least for dinnertime)!

Please note: If you are prepping this dish as a freezer meal, I chose not to freeze the potatoes.  This is just my personal preference.

Rustic Chicken Slow Cooker Stew

Cook Time: 6 hours, 15 minutes

Yield: 4-5 servings

Rustic Chicken Slow Cooker Stew

***FREEZER MEAL INSTRUCTIONS: Place chicken, seasonings, carrots & onions into gallon-sized freezer bag. Thaw overnight in refrigerator. Dump bag into slow cooker, add potatoes. Cook on low 6 hours. Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high.***

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 medium onion, wedged
  • 2 cups baby carrots
  • 1/2 cup water
  • 1 T. Lawry's Seasoned Salt
  • 2 t parsley flakes
  • 1/2 t ground black pepper
  • ITEMS THAT DO NOT GET FROZEN:
  • 1.5 lbs red skinned potatoes, halved
  • 3 T cornstarch
  • 1/2 cup milk

Instructions

  1. Place chicken, seasonings & all vegetables into slow cooker. Cook on low 6 hours.
  2. Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high.

Notes

http://whoneedsacape.com/2014/02/rustic-chicken-slow-cooker-stew/

Rustic Chicken Slow Cooker Stew | Who Needs A Cape?

 

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Comments

  1. This looks amazing! Thanks for linking this up at The Magical Slow Cooker’s Sunday Dinner Link Party!

  2. peggy emerson says:

    Had this after freezing tonight. Very tasty but I will add more carrots and a bag of frozen green beans next time. Just like more veg.

  3. I am making this right now, I sampled a couple of bites, it is really good. I will be making it again,next time with dumplings.Thank you for making this site it is great.

    • Stephanie says:

      Does anyone add more liquid to this? I worry that using just a half cup water for the only liquid not being enough. Anyone feel up to calming down?

      • That much liquid is fine for this dish, at the end you are adding an additional 1/2 cup of milk. Hope you enjoy.

  4. I made this last week, it was a big hit for all four of us adults. I am loving the freezer cooking, Tomorrow the Mexican shredded beef.

  5. I love this dish! It’s the last one of our “7 Meal” challenge and my absolute favorite!

  6. I’ve got this in the crockpot now. I used an entire small bag of baby carrots and few more red potatoes. I added a few extra spices to it. It smells great. I was hesitant about the ½ cup liquid but it seems to be doing fine. I can’t wait to eat it with dinner. I may actually add a side of roasted asparagus.

  7. I made this tonight and it was delicious! The only slight problem was the potatoes and carrots were kind of hard still (after 6.5 hours). Any ideas for making them softer?

    • Rachel, I would perhaps try cutting them into smaller chunks, haven’t run into this problem myself. Let us know if you try again :)

  8. Do you have to cook beef or chicken prior to freezing or can you just put it all in the freezer bag while raw & then cook it up after thawing?

  9. Have you tried this with sweet potatoes? We are trying to stay away from white or red ones. Wondering if the sweets would get too soft…

    • Hi Anne,
      Personally I have not, my kids wouldn’t eat it if I did LOL. My suggestion would be to add them closer to the end of cook time, that way they don’t become mush. Let us know how it turns out!

  10. Hi!

    How long can I have this refregirated for if I wanted to separate in 5 tuppawares for lunch?

    Also, and I apologize because I am new to slow cooking, but do you, or can you, freeze it after you cook and just heat it up that day in a microwave?

    thanks!

    • Hi Marcus, I would assume that you could safely keep this refrigerated after cooking a couple of days. To be honest, it doesn’t last more than 2 meals at my house, so I’ve never encountered longer refrigeration. You could also freeze the cooked meal after it has cooled and re-heat. I do hope you enjoy :)

  11. Could you do this with bone-in chicken, like legs or thighs?

  12. I just came across this on Pinterest and it looks delicious! Unfortunately the only ingredient I don’t have is milk. It seems like it’s pretty important to the recipe, or do you have any suggestions for a substitute? Thank you!

    • Hi Rebecca, I have never made this recipe without milk. I’m sure you could use broth, water, or even wine with a cornstarch as a thickener. Hope you enjoy, this is one of my favorite family recipes! :)

  13. Can you use white potatoes instead of red potatoes. How many potatoes wether red or white how many many make 1 1/2 pounds?

    • Lisa, you certainly can use white potatoes. Size will vary on the potatoes, hard to say how many would equal 1.5 lbs, I eye-balled from a 5 lb bag. Enjoy!

  14. jenny metten says:

    Look great cant wait to try them but how many people are there for

  15. Pam H (Nederland, TX) says:

    Our kitchen smells like heaven!! Got 2 more hrs until done…Can’t wait to try dive in!! Will let ya know how we love it!! :o)

  16. why don’t you freeze the potatoes?

  17. made this for dinner tonight & is it going to become 1 of my favorite comfort foods for this fall/winter! I used bone-in chicken thighs instead of breasts & also added celery ( cooked on high the whole time). The meat literally fell off the bone & became more like shredded chicken…. SO GOOD!!!

  18. If I wanted to add dumplings would I just add them in at the beginning too? Anything else I should do if I decide to add them? Thanks!

    • Sarah, The only experience I have with dumplings and a slow cooker recipe has me adding them approximately an hour prior to the end of cooking time. They might absorb quite a bit of the liquid, so you may want to add a touch more liquid in the beginning. Let me know how it turns out!

  19. We really liked this. As in it will go into our regular rotation. The only thing I needed to change is that I had to add a lot more broth in the end as the cornstarch got the sauce too thick. I should mention that I drained the juices and cooked it on the stove with the added milk and cornstarch since I didn’t have the time when I got home to let the crockpot do it’s magic. So maybe that was the reason. But that just meant more yummy sauce! I also added a little red wine vinegar since it needed a little something and I didn’t want to add salt. Thanks!

  20. Can this recipe be cooked on high? And if so, for how long?

    Thanks!

  21. Is everything frozen or thawed when is gets put in the crockpot? I’m not able to freeze anything before hand so I’m wondering if anything changes if the ingredients are not frozen at all.

    • Hi Elisha, You can certainly place all ingredients into the slow cooker unfrozen, nothing changes. Hope you enjoy!

  22. Found your recipe on Pinterest! I knew from the pictures I just had to make it.. So, I checked the ingredients… Boneless chicken breasts.nope…baby carrots, nope…red skin potatoes, nope…. So, what did I have.. Chicken thighs on the bone, whole carrots and russet potatoes… I pealed the skin off the thighs….peeled and chopped the carrots into big chunks and peeled and quartered the potatoes. Followed the rest of the recipe and it was delicious! Mine needed a little bit more salt, but it was still awesome! Thanks!

  23. made this today as my FIRST ever crock pot experience and it was DELISH! The potatoes were still kind of hard though. i threw them in raw should i have boiled them first ?

    • Glad you liked this dish, it is a favorite at my house. You could parboil the potatoes I suppose or cut into smaller chunks, mine have never been hard so I have not tried either method suggested.

  24. This is one of my families favorite freezer meals. It is in my monthly freezer meal rotation and I have shared it with many of my friends. Thanks!

Trackbacks

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