Slow Cooker Easy Chicken Thighs Stew Recipe

Slow cooker easy chicken thighs stew recipe. Chicken thighs with vegetables, mushrooms, and dry red wine cooked in a slow cooker. Super delicious! #slowcooker #crockpot #chicken #dinner #stew
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

    305
  • Fat

    8 g
  • Cholesterol

    161 mg
  • Sodium

    759 mg
  • Carbohydrate

    2g
  • Fiber

    2 g
  • Protein

    41 g

Slow cooker easy chicken thighs stew recipe. Chicken thighs with vegetables, mushrooms, and dry red wine cooked in a slow cooker. Super delicious! You may also like Mulligatawny Soup:

Slow Cooker Mulligatawny Soup Recipe

Makes 6 servings

Ingredients: 1 tablespoon (15 ml) extra-virgin olive oil, 1 pound (480 g) skinless chicken thighs, cut into pieces, 2 cups 9500 ml) chopped yellow potato, 2 medium-size carrots, peeled and sliced, 1 medium apple, peeled and coarsely chopped, 1 large yellow onion, peeled and chopped, 1 teaspoon (5 ml) grated lime zest, 1 tablespoon (15 ml) freshly squeezed lime juice, 1½ teaspoons (8 ml) curry powder, 1/4 teaspoon salt, 2 cans (14 oz (420 ml) each) chicken broth, 1/2 cup (125 ml) unsweetened coconut milk, 1/2 cup (125 ml) instant white rice

Instructions:  In a large nonstick skillet, heat olive oil over medium-high heat. Working in batches, brown chicken thighs in hot oil. Drain off fat.

In 3½-4-quart (3½-4L) slow cooker, combine all ingredients, except chicken broth, coconut milk, and instant white rice. Mix well. Pour chicken broth over mixture. Cover slow cooker and cook on low-heat setting for 6-7 hours.

Increase heat to high and stir in coconut milk and uncooked rice, then slow cooker and cook for further 15 minutes or until rice is tender.

Slow Cooker Easy Chicken Thighs Stew Recipe

You may also like as well Slow Cooker Chicken Stew or Pressure Cooker Chicken Thighs

Ingredients

  • 3 pounds (1.44 rg) bone-in chicken thighs, skin removed
  • 1 large carrot, peeled and chunked
  • 1 envelope beefy onion soup mix
  • 2 cups (500 ml) fresh mushrooms, sliced
  • 1½ cups (375 ml) loose-pack frozen small whole onions
  • 1/2 cup (125 ml) dry red wine
  • chocpped fresh parsley for garnish

Method

Step 1

Grease a large nonstick skillet with nonstick cooking spray. Heat the skillet over medium heat. Working in batches, cook chicken thighs in the hot skillet until browned. Drain off fat. Place browned chicken thighs in the slow cooker.

Step 2

Sprinkle chicken with dry soup mix, then add sliced mushrooms and onions. Pour dry red wine over mixture in the slow cooker.

Step 3

Cover slow cooker and cook on low-heat setting for 5-6 hours.

Step 4

Using a slotted spoon, remove cooked chicken thighs from the slow cooker. Transfer to a serving plate. Pour cooking liquid over. Serve hot.

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