Chicken & Veg Staples Stew
October 23, 2016
A versatile and filling stew made from pantry staples - adapt to what you have!
- Prep: 15 mins
- Cook: 5 hrs
-
15 mins
5 hrs
5 hrs 15 mins
- Yields: 6-8
Directions
1Add all ingredients to slow cooker and cook on HIGH for 5hrs
2Serve with crusty bread rolls to dunk
Notes
1Keep potato relatively small diced to ensure it cooks to nice and tender
2This recipe is built around the pantry staples you have on hand.
3You can change the vegetables I've used to whatever you have on hand.
4You can change the herbs to whatever you have on hand.
5You can substitute the fresh herbs for half the amount each of dry if you prefer.
6You can cook it on low instead for around 7hrs
7It's all about having a big bowl of steaming hot chicken and vegetables to warm the bellies in your home at the end of the day
8Very budget friendly
Submitted by Paulene Christie
4 Reviews
Kristy
July 19, 2017
Yummy, but hubby said it was a bit bland. Great with crusty rolls!
Paulene @ Slow Cooker Central
October 24, 2016
It cost me less than $15 for a meal for up to 8 serves …. chicken thigh fillets were $8 for the kilo …. chicken stock was liquid yes but made from stock cubes lols so certainly NOT expensive …. so I disagree … I think $1.87 per serve is plenty budget enough 😀
I have heaps of other recipes using chicken wings. This one was fillets by deliberate choice 🙂
Laura
October 24, 2016
Skinless Chicken Thigh Fillets cost a fortune, as does liquid Chicken Stock. Neither are budget options…. Change to Chicken Drumsticks poached with veg in water, makes homemade chicken stock without added costs, shred meat of bones and return to the pot . Love your website Pauline so I hope you don’t mind my penny pinching option.
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Melissa Docking
September 28, 2020
Everyone enjoyed this but I found that I needed a good spoonful of chicken stock powder extra as the flavour was a little bland. I also needed to thicken with 3 heaped teaspoons of cornflour with a little water to make a paste as the “sauce” was way too liquid for my family’s liking. I just served it in bowls with crusty bread rolls.