Slow Cooker Island Chicken Stew
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
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This information is per serving.
Saturated Fat0.1 g
Trans Fat0.1 g
Unsaturated Fat0.2 g
Slow cooker island chicken stew. A comforting chicken stew with vegetables and herbs. Perfect for a cold winter day!
What are the benefits of using a slow cooker?
Slow cookers are a cooking tool that can help you make delicious meals in the most efficient way. They allow you to prepare food in bulk and gradually cook it, which helps you save time and energy. Slow cookers also help you use less oil or other fats, so they are good for your health too.
Slow Cooker Benefits: – Save Time: You can prepare food in bulk, which saves time and energy – Less Oil: They use less oil or other fats to make their dishes – Healthy: Slow cookers are good for your health too because they use less oil – Less Expensive: Slow cookers are usually less expensive than other types of cookers- Extendable: Many recipes can be made in a slow cooker that won’t break the bank, like chili, spaghetti sauce, and pot roast.
What is an Island Chicken Stew?
An island chicken stew is a dish that is traditionally made in the Caribbean. It is typically made with chicken, vegetables, and spices.
Island chicken stew is a dish that was traditionally made in the Caribbean but has been adapted to be eaten all over the world. This dish can be found in many different cuisines and it’s not uncommon for it to be served as an appetizer or even as a main course.
An island chicken stew typically consists of chicken, vegetables, and spices cooked together on a stovetop or in an oven. This dish can also contain coconut milk which gives it a creamier taste and texture.
Slow Cooker Island Stew
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- 2 tablespoons olive oil
- 4 pounds (1.96 kg) boneless and skinless chicken breasts,cut into strips
- 3/4 pound (360 g) mushrooms,sliced
- 1/4 pound (120 g) ham,diced
- 2 medium yellow onions,peeled and diced
- 1 sweet bell pepper,cored and diced
- 6 cloves garlic,peeled adn diced
- 4 bay leaves
- 1 tablespoon minced fresh rosemary leaves
- 1 teaspoon smoked paprika
- 14 ½ oz (435 ml) roasted tomatoes
- 1 ½ cups (370 ml) dry white wine
- 4 cups (1 L) chicken stock
- 1 tablespoon apple apple cider vinegar
In a slow cooker, combine all ingredients. Mix well.
Cover the cooker and cook on a high-heat setting for 3-4 hours, or until chicken is fork-tender.
Turn off the slow cooker. Discard bay leaves. Transfer chicken stew to a serving platter. Serve over cooked rice.