rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
baked chipotle ranch chicken taquitos, black beans
vodka pasta, salad
pork tenderloin cooked in milk, mashed potatoes, green beans
Mongolian beef, white rice, broccoli
crispy chicken salad with avocado ranch

Wednesday, December 12, 2012

Crockpot Country Chicken Stew

Crockpot Country Chicken StewI am not a huge fan of the crockpot, but this dish is insanely good. Probably the best thing I have ever made in my crockpot, even my former fav crockpot chicken tacos. This is a perfect one pot meal that can stew all day and be ready when you arrive home. I served it with sour cream cheddar biscuits (no thyme, so C and Miss F were happy!) The original recipe for this was from Lawry's. I don't own any Lawry's seasoning salt, but I loved the idea of a stew with chicken. I decided to omit the seasoning salt and add parsley, thyme, salt and pepper in place of it, which worked wonderfully.
Crockpot Country Chicken Stew

1 pound baby red potatoes, halved
6 carrots, peeled and chopped
1 onion, cut into wedges
4 bone-in chicken thighs, skin removed
½ cup chicken broth
2 teaspoons dried parsley flakes
1 teaspoon thyme
1 teaspoon salt
½ teaspoon coarse ground black pepper
1 bay leaf
3 tablespoons cornstarch
½ cup milk

Place potatoes, carrots and onion in slow cooker. Place chicken on top of vegetables. Mix broth, , parsley, thyme, salt and pepper in small bowl until well blended. Pour over chicken and vegetables. Add the bay leaf. Cover. Cook 8 hours on low or 4 hours on high. Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Cover. Cook 15 minutes longer on high or until sauce is thickened.
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Mr. & Mrs. P said...

Love it... So easy on the crockpot!!

Medeja said...

Warming, easy and nice dish! I am sure I would have to ad some chilli for my husband :D

Lindsey @Our Share of the Harvest said...

It's cold and wet and gray here in Maryland so I'm making this tonight hoping it warms us up!

Marissa said...

Would this work with chicken drumsticks (skin removed)? I don't see why it wouldn't but I figured I'd ask. Thanks :)

katie said...

I am sure drumsticks would work great!

Tammi said...

Is that ground thyme or thyme flakes?

katie said...

I use dried thyme leaves.

Anonymous said...

This was pretty yummy! I added a lot more salt and since I'm lactose intolerant I added lactose-free milk (Lactaid brand) which works well. I also added Worcestire sauce and I used my own homemade chicken stock, and also I put chicken breast instead of thighs since the chicken stock was already pretty fatty.

Anonymous said...

Did anyone increase the amount of stock used? Half a cup seems pretty minimal. Wondering if that's a typo?

Debb said...

I am also wondering about the stock amount. Is half a cup accurate? Thanks!

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