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Slow Cooker Chicken Stew

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Total Time
Prep: 15 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Angela Buchanan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 11, 2022

I like to sprinkle chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this pretty dish will stand apart from the rest at potlucks, too! —Angela Buchanan, Longmont, Colorado

Can you freeze Slow Cooker Chicken Stew?

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.

Test Kitchen Approved

Slow Cooker Chicken Stew

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Yield: 6 servings
Prep: 15 min
Cook: 6 hours
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Ingredients

  • 2-1/4 pounds bone-in chicken thighs, skin removed
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 3/4 cup unsweetened apple juice
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1 cup chopped dried apricots
  • Hot cooked couscous
Text Ingredients

Directions

  1. Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables.
  2. Cover and cook on low for 6-8 hours or until chicken is tender.
  3. Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous.

Nutrition Facts

1 each: 279 calories, 10g fat (3g saturated fat), 87mg cholesterol, 497mg sodium, 23g carbohydrate (16g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit.
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