Easy Slow Cooker Chicken Stew Recipe

2020-06-12
  • Yield: 6 soup bowls
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    233
  • Protein

    19.2 g
  • Carbohydrate

    26.7g
  • Fat

    5.1g
  • Cholesterol

    33.5 mg
  • Sodium

    383 mg

Easy slow cooker chicken stew recipe.Chicken breasts with vegetables and biscuits cooked in slow cooker.Very delicious chicken stew.

To cook biscuits you need to use the following ingredients:

1 ½ cups all-purpose flour,

1 ½ teaspoons baking powder,

1/2 teaspoon baking soda,

1/4 teaspoon salt,

1/4 cup cold butter,cut into cubes

1 cup (250 ml) buttermilk

In a mixing bowl,combine all-purpose flour,baking powder,baking soda and salt.Whisk well.

Using pastry blender,blend butter into flour mixture until it resembles coarse crumbs.

Pour in buttermilk and stir until just combined.

Preheat oven to 400º F (200 Cº).

Place biscuit dough to greased baking sheet.Bake in preheated oven for 15-20 minutes or until golden brown.

Easy Slow Cooker Chicken Stew Recipe

Ingredients

  • 1 ½ pounds (720 g) boneless and skinless chicken breasts,cut into cubes
  • 1½ cups (375 ml) low-sodium fat-free chicken broth,divided
  • 1 cup chopped yellow onion
  • 3 carrots,thickly sliced
  • 1/2 cup sliced celery
  • 3/4 teaspoon dried sage leaves
  • 2 tablespoons cornstarch
  • 1/4 cup (60 ml) cold water
  • salt and freshly ground black pepper,to taste
  • 1/2 cup frozen peas,thawed
  • buttermilk biscuits,baked

Method

Step 1

In a slow cooker,combine all ingredients,except cornstarch,water,seasoning,peas and baked biscuits. Mix well.

Step 2

Cover cooker and cook on low-heat setting for 6-8 hours. Increase heat to high.Cook for a further 10 minutes. Stir in combined cornstarch and water,stirring for 2-3 minutes.

Step 3

Season stew with salt and black pepper. Stir in peas.Top with biscuits. Cover slow cooker and cook for additional 10 minutes.

easy slow cooker chicken stew recipe

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