appetizing and Hearty Chicken Stew Recipes For Your Slow Cooker or Crockpot

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Stews make great meals since they join some food groups, are healthy, hearty and tasty. Manufacture them in your slow cooker or crockpot makes is so nice to come home to a great meal ready to eat. Try these recipes for Chicken Stew with Dumplings or Chinese Chicken Stew.

Chicken Stew With Dumplings
2 cups sliced carrots
1 cup chopped onion
1 large green bell pepper, sliced into strips
1/2 cup sliced celery
2 cans (approx 14-oz each) chicken broth
2/3 cup all-purpose flour
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 large red potatoes, skin on and cut into bite-size cubes
1 pkg (6-oz) fresh mushrooms, halved
3/4 cup frozen peas
1 tsp dried basil
3/4 tsp dried rosemary
1/4 tsp dried tarragon
3/4 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream (or 1/4 cup fat-free evaporated milk)

Low Fat Crock Pot Recipes

Combine the carrots, onion, bell pepper, and celery in a slow cooker or crockpot. Stir in the chicken broth, saving 1 cup for later. Place lid on cooker and cook on low setting for 2 hours.

appetizing and Hearty Chicken Stew Recipes For Your Slow Cooker or Crockpot

Stir the flour into the 1 cup of saved chicken broth until smooth. Moderately stir the combination into the combination in the cooker. Add the chicken, potatoes, mushrooms, peas, and seasonings to the cooker; cover and cook an supplementary 4 hours until the chicken is cooked through and the veggies are tender. Stir in the cream.

Dumplings:
1 cup biscuit mix
1/4 tsp dried basil
1/4 tsp dried rosemary
1/8 tsp dried tarragon
1/3 cup low-fat milk

In a small bowl join the biscuit mix and herbs. Stir in the milk to form a soft dough. Spoon the dough on top of the stew in four large spoonfuls. Cook, uncovered, for 30 minutes then cover and cook for other 30 to 45 minutes. The dumplings should be firm and a wooden toothpick inserted in the town should come out clean.

Yield: 4 servings.

Chinese Chicken Stew
1 lb boneless skinless chicken thighs, cut into bite-size pieces
1 tsp Chinese 5 spice powder
1/2 tsp red pepper flakes
1 tbsp peanut or canola oil
1 large onion, coarsely chopped
1 lb fresh mushrooms, sliced
2 garlic cloves, minced
1 can (14-oz) chicken broth, divided
1 tbsp cornstarch
1 large red bell pepper, cut into bite-size pieces
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
2 large or 3 medium green onions, cut into half-inch pieces
3 cups hot cooked rice, optional
1/4 cup coarsely chopped cilantro, optional

In a bowl, toss the cut-up chicken pieces with the Chinese spice. Stir in the red pepper flakes.

In a large skillet, heat the peanut or canola oil and add the onion and chicken; cook, stirring, about 5 minutes or until the chicken is browned. Add the mushrooms and garlic, cooking until the chicken is cooked through.

Combine 1/4 cup chicken broth and cornstarch in a small bowl; set aside. Place the cooked chicken combination into a slow cooker or crockpot. Add the remaining broth, bell pepper, and soy sauce; stir to blend. Place lid on the cooker and cook for 3 1/2 hours or until the bell pepper is tender.

Stir in the cornstarch mixture, sesame oil, and the green onions. Cook other 30 to 45 minutes until the juices have thickened.

To serve, ladle into soup bowls and scoop a half cup rice, if using,into town of each bowl. Sprinkle with the chopped cilantro, if desired.

Yield: 6 servings.

Enjoy!

appetizing and Hearty Chicken Stew Recipes For Your Slow Cooker or Crockpot