Slow Cooker Chicken Stew Recipe by Erica
Slow Cooker Chicken Stew Cooking Instructions 1 Cut the chicken into bite-sized pieces (roughly 3/4”). Sprinkle with poultry seasoning, flour, salt, and pepper to taste. Heat the oil in a pan over medium to medium-high heat. Add the chicken, working in batches if necessary to avoid crowding the pan, and cook until lightly browned on all sides. Place the chicken in a slow cooker. 2 Cut the potatoes and celery into roughly 3/4” inch pieces and add to the cooker. Peel the carrots and cut them into similarly sized pieces. Do the same with the onion. Roughly chop the parsley and add it into the slow cooker with all the vegetables and the chicken. 3 In a small bowl, combine the cream of chicken soup with water, salt, pepper, and thyme. Pour over chicken and vegetables in the cooker. 4 Cover and cook on high for 4-5 hours. Serve with a side of biscuits. 1 Cut the chicken into bite-sized pieces (roughly 3/4”). Sprinkle with poultry seasoning, flour, salt, and pepper to taste. Heat the oil in a pan over medium to medium-high heat. Add the chicken, working in batches if necessary to avoid crowding the pan, and cook until lightly browned on all sides. Place the chicken in a slow cooker. 1 Cut the chicken into bite-sized pieces (roughly 3/4”). Sprinkle with poultry seasoning, flour, salt, and pepper to taste. Heat the oil in a pan over medium to medium-high heat. Add the chicken, working in batches if necessary to avoid crowding the pan, and cook until lightly browned on all sides. Place the chicken in a slow cooker. 2 Cut the potatoes and celery into roughly 3/4” inch pieces and add to the cooker. Peel the carrots and cut them into similarly sized pieces. Do the same with the onion. Roughly chop the parsley and add it into the slow cooker with all the vegetables and the chicken. 2 Cut the potatoes and celery into roughly 3/4” inch pieces and add to the cooker. Peel the carrots and cut them into similarly sized pieces. Do the same with the onion. Roughly chop the parsley and add it into the slow cooker with all the vegetables and the chicken. 3 In a small bowl, combine the cream of chicken soup with water, salt, pepper, and thyme. Pour over chicken and vegetables in the cooker. 3 In a small bowl, combine the cream of chicken soup with water, salt, pepper, and thyme. Pour over chicken and vegetables in the cooker. 4 Cover and cook on high for 4-5 hours. Serve with a side of biscuits. 4 Cover and cook on high for 4-5 hours. Serve with a side of biscuits. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana-Oatmeal bars Best Apple Crisp Frozen Peanut Butter Reeses Cheesecake Delicious Breakfast Bake Slow Cooker Teriyaki Chicken Banana-Oatmeal bars Best Apple Crisp Frozen Peanut Butter Reeses Cheesecake Delicious Breakfast Bake Slow Cooker Teriyaki Chicken Spicy chilli masala prawns (singapore style) Chocolate and banana bread with a twist Zucchini Nut Bread (Blackmore Family Recipe) Chicken Piccata Bri's Southern Style Kale Chives oil, homemade Spaghetti with garlic and olive oil Better Than Boxed Stovetop Mac and Cheese Chicken Smothered With Mushroom Sauce And Stuffing Jello Shot Eyeballs Spicy chilli masala prawns (singapore style) Chocolate and banana bread with a twist Zucchini Nut Bread (Blackmore Family Recipe) Chicken Piccata Bri's Southern Style Kale Chives oil, homemade Spaghetti with garlic and olive oil Better Than Boxed Stovetop Mac and Cheese Chicken Smothered With Mushroom Sauce And Stuffing Jello Shot Eyeballs