Crock Pot Chicken Stew
As much as I love soups, stews come a close second. Thicker, heartier, chunkier, a real stick-to-your-ribs kind of meal. Now, when growing up, Mom would just make one kind of stew. Beef. Don't get me wrong, we loved it. But I listen to the cows who say...
Okay, they may be biased, I grant you that. But they make a good point.
This recipe is one I've done several times, and I think I've gotten it pretty close to right. That said, like any recipe, it's a starting point. If you don't like green beans, don't add 'em. If you like a bit of garlic, throw it in there. If you add beets...
Just sayin'... ;)
Ingredients:
1 lb. Chicken Thighs (boneless/skinless)
1 lb. Chicken Breasts (boneless/skinless)
12 oz. Red Potatoes (small)
12 oz. Carrots
12 oz. Parsnips
1 Large Onion
1 bunch Green Onions (about 5)
8 oz. Celery
1 pint Chicken Bone Broth (Link to Recipe)
1 tsp. Black Pepper (coarse ground works best)
1/2 tsp. Poultry Seasoning
1 oz. Dried Parsley (a good cupped handful)
1 packet McCormick Original Chicken Bag 'n' Season
1 14 oz. can Cut Green Beans, drained
1 10 oz. jar Chicken Gravy (or a cup of your homemade chicken gravy)
2 Tbsp. (heaping) Cornstarch
2 oz. Water
Prep:
Cut the thighs and breast meat into approximately 1/2 inch chunks. Scrub the potatoes (leave the skin on) and halve, then cut into bite-sized chunks. Cut the carrots into 1/4" rounds, or when you get to the narrow end, 1/2" lengths. Peel the parsnips and do the same as the carrots (you might half to halve the larger rounds at the large end). Halve the onion, then halve again (side to side, not root to tip) and cut into medium/large chunks, place into a large covered plastic container and shake the hell out of it until all the onion leaves are separated. Slice the green onion into 1/4" slices, including the green parts. Slice the celery into 1/2" pieces. In a large measuring cup, mix the chicken bone stock, pepper, poultry seasoning, parsley, and the seasoning part of the McCormick packet (save the little bag inside for future use). Spray the inside of a 4 qt. Crock Pot with Pam.Cooking:
Set Crock Pot to High. Put onions on the bottom. Then in the following order, add: Parsnips, Carrots, potatoes, chicken thighs, chicken breasts, green onions, and celery. Pour the stock/spice blend over the top. Cover and cook for 2 hours on high, then turn down to LOW for an additional 2 hours. Do not uncover or stir until the 4 hour mark, but mix well at that point and make sure the chicken parts aren't "stuck" together. Cover and cook at least another 2 hours on low.Check a piece of carrot, parsnip, and celery for doneness. If they're still underdone, add another hour at low. Check again and then raise the heat to high for 1 hour. At that point, add the well-drained green beans and the gravy. Cook until bubbling (about 30 minutes to 1 hour).
If the liquids still seem a bit thin for a stew, thicken them with a slurry of cornstarch and water. Don't use too much water, you want this to thicken nicely. This is also the opportunity before you add the slurry to taste the gravy/broth in the crock pot and see if you need more pepper, poultry seasoning, and/or parsley. If you do, mix them into the slurry mix before dumping into the crock pot. Stir in thoroughly and give 30 more minutes on high.
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