Slow Cooker Chicken Stew
with carrots and potatoes over polenta

Name: Slow Cooker Chicken Stew
Cook time: 500 min
Total time: 500 min
Yield: 4
Ingredients: 2/3 cup Milk, cream, or half and half; 1/2 tsp Salt; 2/3 cup Polenta, dried and uncooked ((May also be known as cornmeal. You can also sub cooked polenta)); 1/4 cup Parmesan cheese (opt); 2 lbs Skinless bone-in chicken ((I used drumsticks)); 1 Onions, chopped; 1 lb Carrots, chopped; 1 Russet potatoes, cubed; 2 Tbsp Cooking oil; 1 can Diced tomatoes (14 oz / 397 g can), drained; 2 sprigs Rosemary; 2 Bay leaves; 1/4 cup Tomato paste; 3 cups Chicken stock; 1 tsp Salt; 1/4 tsp Black pepper

Active: 20 min Total: 8 hr 20 min

Original

You’ll love how easy this hearty stew comes together when your slow cooker does the work. I use bone-in chicken for some extra flavor. Vegetarians will use dried beans which will absorb all the flavors of the stew as they cook to a creamy consistency. Even if you’re a carnivore, choose the vegetarian version if you’re looking to save some money - dried beans are an inexpensive source of protein! Spoon over creamy polenta for a rustic fall dish. Our paleo folks will be making pureed garlic cauliflower instead.

Proteins

Chicken, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Polenta:

Milk, cream, or half and half - 2/3 cup
Salt - 1/2 tsp
Polenta - 2/3 cup , dried and uncooked ((May also be known as cornmeal. You can also sub cooked polenta))
Parmesan cheese (opt) - 1/4 cup

Slow Cooker Chicken, Carrots, and Potato Stew:

Skinless bone-in chicken - 2 lbs ((I used drumsticks))
Onions - 1 , chopped
Carrots - 1 lb , chopped
Russet potatoes - 1 , cubed
Cooking oil - 2 Tbsp
Diced tomatoes (14 oz / 397 g can) - 1 can , drained
Rosemary - 2 sprigs
Bay leaves - 2
Tomato paste - 1/4 cup
Chicken stock - 3 cups
Salt - 1 tsp
Black pepper - 1/4 tsp

Prep

Chicken - Season with salt and pepper and tenderize with a fork. (Can be done night before)
Onions / Carrots / Potatoes - Prep as directed. (Can be done up to 3 days ahead)
Sear chicken (optional but otherwise the chicken looks kinda pale and sad) - Heat up a skillet over medium-high heat. Add cooking oil and then sear on each side for 3 minutes, until golden. (Can be done night before)
Start slow-cooking - Place seared chicken, onions, carrots, potatoes, diced tomatoes, rosemary, bay leaves, tomato paste, stock, 1 tsp.(5 ml) salt, and ¼ tsp. (1.23 ml) pepper in a slow cooker. Cook on low for 8 hours or on high for 4 hours. (Can be done night before)

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Make

For polenta, use 3x the amount of water and the same amount of dairy as polenta. Combine water and dairy in a saucepan (or rice cooker - yes, you can make it in a rice cooker!). Add in ½ tsp. (2.5 ml) salt and then stir in polenta. Cover and bring to a boil, keeping a watchful eye on it as the dairy can easily boil over. Cook uncovered at a simmer until polenta has absorbed all the liquid. Finish with parmesan cheese if using.
Season chicken stew to taste with salt and pepper. I added quite some hot sauce to mine for a kick as well. Fish out rosemary stems and bay leaves and serve stew over creamy polenta.

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