Easy Slow Cooker Chicken Stew Recipe2020-06-12
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat0.1 g
Trans Fat0.1 g
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 a pastry blender, blend butter into the flour mixture until it resembles coarse crumbs.
Pour in buttermilk and stir until just combined.
Preheat oven to 400º F (200Cº).
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
- 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
In a slow cooker, combine all ingredients, except cornstarch, water, seasoning, peas, and baked biscuits. Mix well.
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.
Season stew with salt and black pepper. Stir in peas. Top with biscuits. Cover slow cooker and cook for an additional 10 minutes.