Description

This thick, creamy and hearty Chicken Stew is a hug-in-a bowl and just what you need on a chilly day.

Ingredients

1-2 tablespoon cooking oil (Enough to coat the bottom of frying pan) 3 pounds boneless skinless chicken breast or thighs, cut into bite size pieces 4 cups chicken broth 1 cup dry white wine (Optional but if not used replace with chicken broth) 2 tablespoon worcestershire sauce 2 teaspoon balsamic vinegar 1 teaspoon dried rosemary 1 teaspoon dried thyme ½ teaspoon dried oregano 1 teaspoon salt (To taste, I use 1 teaspoon) 1 teaspoon freshly ground black pepper (To taste, I use 1 teaspoon) 1-2 tablespoons granulated garlic (To taste, I use 2 tablespoons) 1 large white onion, diced 5-6 large carrots, peeled and cut into bite size pieces 2 pounds yellow/gold potatoes peeled and cut into bite sized pieces 1 rounded cup frozen peas (Add at the end of cooking time) To thicken the broth 1 cup chicken stock (From the slow cooker) ⅓ cup all purpose flour 1 cup milk or light cream (Whole or reduced fat, keep in mind a higher fat content will give you a richer broth)

Instructions

Place a large skillet over medium heat, coat the bottom with oil, add chicken pieces, season with a few pinches of salt and brown (Browning will take about 5 minutes). Depending on the size of your pan you may need to brown the chicken in two batches. It is not necessary to cook the chicken though, you are looking for nice caramelization. Transfer browned chicken to the slow cooker. Return pan to heat, add ½ cup of chicken broth to the pan and deglaze, then pour over the chicken. Add the rest of the recipe ingredients to the slow cooker (Except the peas and the thickening ingredients) then add the chicken broth, wine and stir to mix. Cover the slow cooker and cook on low for 7 hours. Once the cooking time is complete, uncover and turn the slow cooker to high and stir. Taste for salt and pepper and adjust if needed. Add frozen peas and stir into broth. Remove 1 cup of the broth and transfer to a medium sized bowl. Slowly add the flower and the milk to the hot broth and whisk till there are no lumps. Add the thickening mixture back to the slow cooker and stir to combine. Continue to cook uncovered on high for 15 minutes or until broth has thickened.

Serves

8 - 10

Slow Cooker Chicken Stew