Garden Harvest Chicken Stew (Summer Garden Stew)
A hearty slow cooker chicken stew filled with fresh vegetables from your summer garden.
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Today I want to share a simple recipe for Garden Harvest Chicken Stew. Now that the cold weather is here, there's nothing more comforting than a big bowl of soup or stew. This recipe is a new to me, but quickly has become a family favorite. I can't believe I haven't tried chicken stew until now. Especially since it's really common in the south.
Garden Harvest Chicken Stew
Ingredients:
3 -4 boneless, skinless chicken breasts, cubed
2 - tablespoons olive oil
salt and pepper to taste
1/2 - medium onion, chopped
6 - medium potatoes, peeled and cubed (I like Yukon Gold)
4 - large carrots, peeled and sliced thin
1 - cup fresh or frozen green beans
3 - cups low sodium chicken broth, separated
1 - chicken bouillon cube
1 - cup water
1 - bay leaf
1 - 6 oz can tomato paste
1 - zucchini squash, cut
1/4 - cup cold water
3 - tablespoons cornstarch
Directions:
Cut the chicken into bite size pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sprinkle with salt and pepper to taste.
Saute the chicken until lightly browned, remove chicken set aside on a plate and reserve the pan drippings.
Reheat the skillet over high heat and add 1/2 cup chicken broth to the skillet to deglaze the pan. Add the onions, potatoes, carrots and chicken back to the skillet. Saute for 3-5 minutes.
Add the chicken mixture to a 6 quart slow cooker and ad the remaining ingredients except the zucchini, 1/4 cup cold water and cornstarch.
Mix well and cook on low for 6-7 hours (or high for 4 hours). During the last 2 hours of cooking add the zucchini.
When all the vegetables are all soft, in a separate small bowl mix together the cold water and cornstarch, stirring until smooth.
Stir the cornstarch mixture into the stew and cook for an additional 20 minutes or until the sauce thickens.
Ladle into bowls and serve.
Inspired by: Sunday Baker
3 -4 boneless, skinless chicken breasts, cubed
2 - tablespoons olive oil
salt and pepper to taste
1/2 - medium onion, chopped
6 - medium potatoes, peeled and cubed (I like Yukon Gold)
4 - large carrots, peeled and sliced thin
1 - cup fresh or frozen green beans
3 - cups low sodium chicken broth, separated
1 - chicken bouillon cube
1 - cup water
1 - bay leaf
1 - 6 oz can tomato paste
1 - zucchini squash, cut
1/4 - cup cold water
3 - tablespoons cornstarch
Directions:
Cut the chicken into bite size pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sprinkle with salt and pepper to taste.
Saute the chicken until lightly browned, remove chicken set aside on a plate and reserve the pan drippings.
Reheat the skillet over high heat and add 1/2 cup chicken broth to the skillet to deglaze the pan. Add the onions, potatoes, carrots and chicken back to the skillet. Saute for 3-5 minutes.
Add the chicken mixture to a 6 quart slow cooker and ad the remaining ingredients except the zucchini, 1/4 cup cold water and cornstarch.
Mix well and cook on low for 6-7 hours (or high for 4 hours). During the last 2 hours of cooking add the zucchini.
When all the vegetables are all soft, in a separate small bowl mix together the cold water and cornstarch, stirring until smooth.
Stir the cornstarch mixture into the stew and cook for an additional 20 minutes or until the sauce thickens.
Ladle into bowls and serve.
Inspired by: Sunday Baker
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