Slow Cooker Chicken-Mushroom Stew Recipe2021-10-06
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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Slow cooker chicken-mushroom stew recipe. Cubed chicken breasts with wild mushrooms, dry white wine, and vegetables cooked in a slow cooker. You may also like this one:
Slow Cooker Chicken and Mushroom Stew Recipe
Makes 4 servings
Serve this delicious stew with warm slices of Parmesan Bread.
Ingredients: 1 pound boneless and skinless chicken breast, cut into cubes, 1 cup (250 ml) low-sodium fat-free chicken broth, 1 can (6 oz (180 ml)) tomato paste, 1 tablespoon Worcestershire sauce, 8 oz (240 g) mushrooms, thickly sliced, 1 large yellow onion, peeled and chopped, 2 cloves garlic, peeled and minced, 2 coarsely shredded carrots, 1 bay leaf, 1 teaspoon Italian seasoning, 1/4 teaspoon dry mustard, 1-2 tablespoons cornstarch, 3 tablespoons cold water, salt and freshly ground black pepper, to taste, 8 oz (240 g) cooked spaghetti
Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients, except cornstarch, water, seasoning, and cooked spaghetti. Cover the cooker and cook on high-heat setting for 4-6 hours, or until chicken is tender. Stir in combined cornstarch and water, stirring for 2-3 minutes.
Turn off slow cooker. Open the lid and discard bay leaf. Season to taste with salt and black pepper. Serve over the cooked spaghetti.
Slow Cooker Lemon Chicken Stew
Makes 6 servings
Ingredients: 1 pound (480 g) boneless and skinless chicken breast, cut into cubes, 2 cans (14½ oz (435 ml) each)) diced tomatoes, undrained, 1 jalapeño chili, minced, 2 cloves garlic, peeled and minced, 1 teaspoon instant chicken bouillon crystals, 2 teaspoons dried basil leaves, 2 cups fresh broccoli florets, 1/3 cup (80 ml) freshly squeezed lemon juice, salt and freshly ground black pepper, to taste, 12 oz (360 g) cooked angel hair pasta, shredded Parmesan cheese, as garnish
Instructions: In a slow cooker, combine all ingredients, except broccoli, lemon juice, seasoning, cooked pasta, and shredded cheese. Cover the cooker and cook on high-heat setting for 4-5 hours, adding fresh broccoli during the last 20 minutes.
Turn off slow cooker. Open the lid and season chicken stew with salt and black pepper. Stir well. Serve stew over the cooked pasta, topped with shredded Parmesan cheese.
Slow Cooker Chicken-Mushroom Stew Recipe
- 1 pound (480 g) skinless chicn breast, cubed
- 1/2 cup (125 ml) low sodium fat-free chicken broth
- 1/2 cup (125 ml) dry white wine
- 8 oz (240 g) mushrooms
- 1/4 cup sliced green onions
- 1 tablespoon cornstarch
- 2-4 tanlespoons cold water
- salt and freshly ground black pepper
- 1 large carrot, peeled and cubed
In 6-quart (6 L) slow cooker, combine all ingredients, except cornstarch, water, cream, and seasoning. Cover cooker and on low-heat setting for 6-8 hours.
Stir in combined cornstarch and water, stirring for 2-3 minutes. Increase heat to high and cook for a further 10 minutes.
Turn off slow cooker. Transfer chicken stew to serving plates. Serve hot.