recipe reviews for:

Slow Cooker Chicken Stew

“A savory autumn stew with apple, red potatoes, onion and seasoning. This is a very easy tasty chicken dish I concocted when I was trying to think of a dish like pot roast yet using chicken rather than beef. My husband hates mushrooms, so I tried condensed celery soup, and it works great. This dish is light yet very zesty and full of flavor. You can substitute using chicken thighs, but it will increase calories and fat. I think using biscuit gravy mix rather than onion gravy mix would work (the flavor would go well with chicken), adding richness, although I haven't tried it that way yet, but again, it would add more fat and calories to this dish. Serve with a side of rice or over noodles.”

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Reviewed: Nov. 11, 2008

Delicious! I make this stew every Winter. Each time I forget that I need to cook the potatoes a little longer. I cut mine into chunks so that's probably why I need an extra 2 hours on low. This time I added an extra can of low fat chicken soup along with a drop of red wine I had left. It tasted pretty good! Thanks for this recipe.

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3 users found this review helpful

Reviewer:

Sabina

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Nov. 4, 2008

Having made this twice now, I can say really like it...with a few adjustments. I tried the onion gravy mix in it, and didn't like it as much as when I just used a little chicken broth with the cream of celery. I also added carrots since my kids won't eat potatoes. I didn't bother browning the chicken first, just cut the breasts in half and put them on the bottom of the crock pot and layered the veggies over it, pouring the soup, etc. (plus a little cayenne) over all. A very nice chunky stew!

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5 users found this review helpful

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HoffDNA

Cooking Level: Intermediate

Reviewed: Oct. 21, 2008

This recipe is a good base recipe but I made some changes for my version: I used boneless skinless thigh meat instead of breast meat and put salt and pepper directly on the meat, doubled the garlic, used dried rosemary, parsley, and a bay leaf, and instead of apple and red potatoes, I chose to use two ribs of celery chopped, carrots (as many others did) and turnips (diced). These gave it a really good flavor and upped the nutritional value as well. I also used onion-soup mix instead of the dry gravy mix and a reduced fat, reduced sodium cream of mushroom soup. I wanted a more broth-like consistency instead of creamy consistency, so I doubled the water and added two cubes of chicken bouillion. Served with rice.

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Reviewer:

chiclet

Reviewed: Feb. 27, 2008

I made a few changes: used 4 skinless chicken breasts, used chicken broth instead of water, skipped the olive oil and used Pam cooking spray, used cream of mushroom instead of cream of celery soup, used yams instead of potatoes, skipped the dry onion gravy mix, and added fresh baby spinach, baby carrots, green beans and green peppers. It tasted great and the entire pot was less than 2400 calories. It made 4 servings of a very healthy dish that was about 550 calories per serving.

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buddha17

Reviewed: Nov. 17, 2007

Good base for a slow cooker chicken stew, but it was far too oniony. It could be that I omited the apples. I have a very picky 5 year old at home. But the recipes have promise.

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Reviewer:

RLOGAN01

Cooking Level: Expert

Home Town: Rock Falls, Illinois, USA

Living In: Mobile, Alabama, USA

Reviewed: Nov. 15, 2007

Thought the flavor was decent but was lacking something. I added 6 red potatoes, 3 didn't seem like much. I would try again and use several more apples. They cooked down to nothing and I am not getting much apple flavor.

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MSCHNEPPER

Reviewed: Oct. 15, 2007

This recipe was great but I did tweak it a bit. I added a bag of carrots, a can of cream of chicken soup, and instead of water I used chicken broth. With the changes it was to die for. As soon as it starts to get cool out my family starts begging for chicken stew!

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Reviewer:

Kissthechef

Cooking Level: Intermediate

Reviewed: Sep. 11, 2007

This was disappointing. I did add extra water because it wasn't enough. It just left something to be desired.

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2 users found this review helpful

Reviewer:

sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

Reviewed: May 5, 2007

This was excellent. The only thing wrong is the water, what is listed isn't nearly enough. We used eight chicken thighs, two cups water and doubled the rest of the recipe (one can cream of celery, one can cream of chicken). The stew was served over rice with fresh rolls, and was delicious! Will be going into the regular rotation.

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Reviewer:

LILITHBOADICEA

Cooking Level: Expert

Living In: Not Specified, Florida, USA

Reviewed: Mar. 2, 2007

This is delicious. After reading previous reviews, I made a few changes. I added mushrooms, substituted cream of mushroom soup for the celery, added a couple celery stalks chopped up, added one more apple (Granny Smith), and used chicken gravy instead of onion gravy (I couldn't find onion gravy at my grocery store). I also used half chicken breast and half chicken thighs. This was very delicious. Thanks for the recipe!

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