Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.

Chicken Stew

chicken

(14-1/2 ounces each) reduced-sodium chicken broth

potatoes

onion

celery

carrots

paprika

pepper

sage

thyme

tomato paste

water

cornstarch

Shredded Parmesan cheese, optional

21g protein.  <B><b>Diabetic Exchanges</b>: </B>3 lean meat

In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours.

Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.

As a volunteer field editor for Taste of Home magazine I thought this was a delicious recipe.  The chicken breast meat is very tender if you follow the directions in the recipe.  There is absolutely no need to substitute meats or sear the meat, as another reviewer suggested.  With the sage, thyme, and paprika I found the recipe to be plenty flavorful.  If, however, you think it's too bland, try adding fresh thyme.  But my family loved this recipe exactly as written and I was happy to see it in the Halloween issue.  Thanks for sharing!

Had a very nice flavor, however I do not recommend putting the cornstarch in it. It does not thicken chicken broth and leaves the broth very chalky. Will fix again but ditch the cornstarch.

Great base recipe, though it needs some work, so I did make some changes. First it's always best not to use lean meats in a crock pot, so I used boneless chicken thighs instead. Secondly, it's very important to sear your meat before adding to crock pot. This not only seals in the juices making it more tender and moist, but it also prevents all those chicken juices from oozing out into the stew making it less watered down and bland. For those of you that commented on the recipe being too bland this was probably the problem. Not your fault though as the recipe did not specify. So I seared my boneless thighs in a bit of oil on both sides before adding to crock pot.  When I opened the lid and stirred,I found my chicken thighs melted apart beautifully; didn't even have to cut them up. Thirdly, I love rice in my stew, so I added about a cup of uncooked brown rice at the beginning. Because of the rice I had no need for extra water or cornstarch. The consistency was perfect. Finally, In addition to spices above, I also added minced garlic, basil, parsley, curry powder, and seasoned salt. The curry powder gave it a little kick. Will make again. :)

Too bland even by doubling the paprika and browning the chicken.

chicken needs to be browned before putting into slow cooker, something missing in this recipe, potatoes tasted good

Quite tasty! Prep time of ten minutes is ridiculously optimistic, however. It look me about 40 minutes to wash and cut the vegetables, cut the chicken, and put everything into the pot. I left out the cornstarch and it was still delish.

I accidentally doubled the paprika, and cooked on low for 7 hours instead, but my family (including an 11 year old) really enjoyed this last night!

so boring, there are better things to make with these ingredients

Made this for Christmas dinner. I used yams instead of potatoes. And fresh rosemary. It was good but a little bland. I added curry powder and it was SO delicious!

My husband and I hate stews! But this recipe is so amazing. I make it every time the weather starts to get cold.

Easy, tasty, & family love it.  Used organic chicken stock from a carton instead of canned stock.  Chose to leave out celery and didn't miss it.   Have used mini potatoes and baby carrots to make it even faster to make.  

chicken stew

Prep Time: 10 minutes

Cook Time: 4 hours, 30 minutes

Total: 4 hours, 40 minutes

Servings: 10

Author : Taste of Home

Ingredients

Instructions

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