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Receta Crock Pot Chicken Stew
by Salad Foodie

Crock Pot Chicken Stew

The perfect Sunday evening supper, this basic stew is pure comfort fare! What I enjoy particularly are the ease of preparation, large chunks of chicken, and the light yummy gravy. Based on a recipe from Taste of Home Magazine, this recipe uses boneless skinless chicken thighs. I have used a meaty turkey thigh in place of chicken: just remove the skin and cut into large chunks around the bone. After cooking, remove meat from bone completely.

Calificación: 4.3/5
Avg. 4.3/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: fruit salad, Sourdough bread, French bread

Ingredientes

  • 1 pound small red potatoes, halved
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 3 garlic cloves, minced
  • 3 tablespoons flour
  • 1 teaspoon dried leaf thyme
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds boneless skinless chicken thighs, halved
  • 2 bay leaves
  • 2 cups reduced-sodium chicken broth
  • Minced fresh parsley for garnish

Direcciones

  1. Place potatoes, onion and carrots in a 3-quart crock pot.
  2. Sprinkle with flour, garlic, thyme, Italian seasoning, salt and pepper; toss slightly to coat.
  3. Place chicken pieces over top and tuck bay leaves down on each side of pot.
  4. Add broth, cover and cook 7-9 hours or until chicken and vegetables are tender.
  5. Ladle into serving bowls and sprinkle with fresh parsley.