Homey Chicken Stew

Last week was a busy week with too many unexpected twists and turns.  I am bad at handling the unplanned monkey wrenches life throws at you.  I like schedules and predictable outcomes.  I get overwhelmed and over stressed and I am not a happy person.  Fortunately, I have John who is great at handling the unexpected (but not the planning) and I have my Crock Pot.

Here’s the thing I love about using a slow cooker.  You put all these ingredients in a big pot, go about conquering the world and come back to a house filled with the wonderful aroma of a home cooked meal.  In this case, it’s Homey Chicken Stew.  As soon as I walked through the door, the smell of chicken, thyme, and tomatoes hit me.  The stress of the day started to instantly melt away.  Even though I hadn’t accomplished greatness, at least dinner was made.

Well, dinner is almost made.  This stew isn’t as ‘fix it and forget it’ as I would like it to be, but shredding chicken is oddly therapeutic.  So is this stew when served with some crusty rolls and a glass of white wine, or two.

Homey Chicken Stew

  • 3 lb boneless, skinless chicken thighs, trimmed of fat, patted dry
  • salt and pepper
  • 1/4 c vegetable oil
  • 2 medium onions, minced
  • 6 cloves garlic, minced
  • 2 T tomato paste
  • 2 t fresh thyme, minced
  • 1/3 c all purpose flour
  • 1/2 c dry white wine
  • 4 c chicken broth
  • 12 oz red potatoes, cut into 1/2 inch pieces
  • 4 carrots, peeled and sliced 1/2 inch thick
  • 2 bay leaves
  • 1 c frozen peas
  • 1/4 c fresh parsley, chopped
  1. Season chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium high heat until just smoking. Lightly brown 1/2 of the chicken on both sides. Transfer chicken to a bowl. Repeat with another tablespoon of chicken and the other half of the chicken.
  2. If needed, add another tablespoon of oil to the pan. Add onions, garlic, tomato paste, 1/2 teaspoon salt, 1/2 teaspoon pepper and thyme. Cook until onions are softened and lightly browned, about 10 minutes. Stir in flour and cook for one more minute. Whisk in wine, scraping up any brown bits in the pan. Whisk in 1 cup broth, smoothing any lumps.
  3. Transfer onion mix to a slow cooker along with the potatoes, carrots and remaining chicken broth. Nestle browned chicken with any accumulated juices into the slow cooker. Add the bay leaves.
  4. Cook on low for 6 hours.
  5. Transfer chicken to a large casserole dish and allow to cool slightly. Using 2 forks, shred into bite size pieces. Remove bay leaves from the slow cooker. Stir in chicken and frozen peas. Allow to heat through, about 5 minutes. Stir in parsley, season with additional salt and pepper to taste.
  6. Serve with crusty bread.

Adapted from Slow Cooker Revolution

Comments: 8

  1. nijah06 October 2, 2012 at 8:03 pm Reply

    Yum your dish takes me back to my childhood .I remember my mom made a dish like this but she used dumplings in it.I will try this recipes it looks good and tasty.
    Thank you for sharing your recipe.

  2. Allie October 14, 2012 at 1:35 pm Reply

    If you have a kitchen aid mixer- shredding meat is a breeze! Just throw it in the mixer and use the flat blade. Mix on low until it is all shredded. It adds one more “pot” to clean but all the pieces are shredded and it is super easy :)

    • Christy October 14, 2012 at 1:58 pm Reply

      Never thought of that. I’ll have to give it a try.

  3. Elizabeth November 12, 2012 at 6:27 pm Reply

    Yummm! What a perfect stew!! Thanks so much for sharing – it was just the sort of thing I was looking for for these chilly autumn days! :)

  4. Sara January 26, 2013 at 10:37 am Reply

    I want to make this for lunch tomorrow. Can I cook it on high for 4 hours?

    • Christy January 27, 2013 at 12:07 pm Reply

      That should work.

  5. Mary Anne carone September 8, 2013 at 5:48 pm Reply

    Can store bought cook chicken be used?

    • Christy September 9, 2013 at 11:44 am Reply

      I wouldn’t recommend using already cooked chicken. The chicken cooks for a long time and I’m afraid precooked chicken would become over cooked.

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