Slow Cooker Easy Chicken Vegetable Stew Recipe

Slow cooker easy chicken vegetable stew recipe. Chicken breasts or thighs with vegetables, mushrooms, and herbs cooked in a slow cooker.

You can prepare Chicken Vegetable Stew in a pressure cooker:

Pressure Cooker Easy Chicken Vegetable Stew Recipe

Boneless and skinless chicken breasts with vegetables and herbs cooked in a pressure cooker.

Makes 2-4 servings
Ingredients: 1 double boneless and skinless chicken breast, sliced, 4 carrots, peeled and chunked, 4 potatoes, peeled and cubed, 2 celery stalks, chopped, 1 yellow onion, peeled and sliced, 2 garlic cloves, peeled and crushed, 2 cups (500 ml) chicken stock, 4 oz (120 g) all-purpose flour, 1 teaspoon (5 ml) chopped fresh parsley, 1 tablespoon (15 ml) dried thyme, salt and freshly ground black pepper, to taste

Instructions: In a small mixing bowl, combine all-purpose flour, salt, and black pepper. Stir well. Coat sliced chicken with an all-purpose mixture.

In a pressure cooker, heat olive oil over medium-high heat. Working in batches, add the seasoned chicken and cook until golden brown. Transfer cooked chicken pieces to a large bowl. Repeat with remaining chicken. Return cooked chicken pieces to the pressure cooker along with onion and garlic and cook for a further 3 minutes.

Pour in chicken stock, then increase heat to high and bring to a boil, stirring to scrape off any brown bits at the base of the pan.

Cover the pressure cooker and lock the lid. Set the burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set a timer to cook for 20 minutes.

Open the pressure cooker, using the Quick Release method. Stir well before serving. Serve chicken vegetable stew with chopped fresh parsley. The recipe is also great for chicken thighs, especially if you prefer to have more flavor.

Slow Cooker Easy Chicken Vegetable Stew Recipe

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Ingredients

• 1 pound (480 g) chicken breasts or thighs
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon each: salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 yellow onion, peeled and chopped
• 3 carrots, peeled and coarsely chopped
• 2 celery stalks, coarsely chopped
• 10 oz (300 g) fresh mushrooms, chopped
• 3 potatoes, peeled and chopped
• 1 fresh thyme sprig
• 3 leaves fresh sage
• 1 small fresh rosemary sprig
• 1½ cups (375 ml) tomato sauce
• 1 cup (250 ml) reduced-sodium fat-free chicken broth

Method