Slow-Cooker Chicken Vegetable Stew

[livingsublimewellness]

Slow-Cooker Chicken Vegetable Stew (the great thing about this recipe is you can add/subtract more veggies as you see fit. The added bonus is once you prepare it you can walk away and get other stuff done as this is a slow cooked all day type recipe! No hastle. I have been bringing this to lunch each day and heating it up.... Yummy!!)

Ingredients:

6 tablespoons all-purpose flour
1 teaspoon salt (plus more to taste)
1/2 teaspoon fresh ground pepper (plus more to taste)
2 1/2 pounds boneless, skinless chicken thighs, trimmed
4 teaspoons olive oil
1 pound whole baby carrots cut into 1 inch pieces
2 cups chopped onion
4 garlic cloves minced
8 medium red potatoes, cooked and cut into cubes
1 cup celery hearts chopped
1 1/2 teaspoons dried thyme
1 cup reduced sodium chicken broth
2 cups frozen baby peas, thawed
and any other veggie you want to toss in! make it your own!!
a. On the side start by boiling enough water to cover the red potatoes. Once boiling, cover and turn heat to low. Simmer for 25-30 minutes or until a fork goes easily through them.

b. Combine 6 tablespoons flour, 1/2 teaspoon salt and pepper each in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate. Heat 2 teaspoons olive oil over medium heat in a large skillet. Add half the chicken and cook until browned; 2-4 minutes per side. Transfer chicken to slow cooker. Then add the remaining 2 teaspoons olive oil to skillet and brown remaining chicken thighs. Arrange chicken along the bottom of the slow cooker.

c. Add carrots, celery, onion, garlic, thyme, potatoes; spreading evenly over the chicken. Pour broth over the top. Cover and cook until the chicken is falling-apart tender; 4 hours on high or 7-8 hours on low. Stir in peas, cover and cook for 10 minutes more. Season with remaining salt and pepper to taste.

[PWhite]

This just has to be great!

[livingsublimewellness]

It is! And like I said, makes enough that you can save and eat all week

[ZuziRN]

slow-cooker is easy for busy nurses, try with bread machine also and you will have food for next day withoout cooking, lol, is MAGIC!

[livingsublimewellness]

I just put on a split pea soup before bed... and now I wake up and presto!! Done and ready to eat today... Mmmm. Thanks!

[ZuziRN]

I miss my slow-cooker for sure, is great the food come out wonaderfull and tasty. Agree with!

[erinleighhartman]

I use my slow cooker religiously! I just did slow cooker coq au vin and it was incredible!

INGREDIENTS

6 slices PC Naturally Smoked Bacon ,cut crosswise in 1/2 inch (1 cm) thick slices
8 PC Blue Menu Air Chilled Chicken Thighs - Boneless, Skinless , about 1.2 kg
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
3 cups (750 mL) small cremini mushrooms (about 8 oz/250 g)
4 shallots, halved crosswise
4 cloves garlic
1 cup (250 mL) white wine
2 cups (500 mL) PC Blue Menu Chicken Broth
1 tbsp (15 mL) chopped fresh tarragon or parsley
INSTRUCTIONS

Heat large frying pan over medium heat; cook bacon for 2 to 4 minutes, stirring frequently, or until browned. Using slotted spoon, transfer to slower cooker, leaving pan on medium heat.
Remove skin from chicken thighs and discard. Season the chicken with salt and pepper. Add to frying pan; cook for 3 to 5 minutes per side, turning once, or until brown and crispy. Transfer to slow cooker. Add mushrooms, shallots and garlic to pan; cook, stirring often, for 3 to 4 minutes or until browned. Transfer to slow cooker.
Pour wine into frying pan. Bring to a boil, stirring to scrape up browned bits. Pour liquid into slow cooker along with chicken stock. Cover and cook on LOW for 7 to 8 hours or until chicken is tender when pierced with tip of sharp knife.
Using slotted spoon, transfer chicken and vegetables to a serving bowl; tent loosely with foil to hold warm. Transfer cooking liquid to a saucepan. Bring to a boil; boil over medium-high heat for 10 to 15 minutes or until reduced by half. Pour juices over chicken. Serve sprinkled with tarragon.