by Skinny Ms.
This homestyle Chicken Stew started by browning the chicken in a Stovetop Slow Cooker. It’s super easy to add the oil to the slow cooker insert and brown the chicken on any stove top, including electric, gas or ceramic. Next, saute the onion and garlic. The clean up is a breeze since there’s no additional skillets needed. Add the other ingredients, place the insert back in the slow cooker, turn it to low and dinner will be waiting in 6 to 8 hours.
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Servings: 4 | Calories: 162 | Previous Points: 3 | Points Plus: 2 | Total Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 35 mg | Dietary Fiber: 1 g | Sodium: 25 mg | Carbohydrates: 5 g | Sugars: 2 g | Protein: 16 g
- 1 cup flour (we used white whole wheat)
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1 teaspoon dried sage
- 1/4 cup oil (recommend canola or unrefined coconut oil)
- 2.5 pounds chicken pieces(of choice) on the bone, skinless
- 3 carrots, sliced
- 1 potato, cubed
- 2 stalks celery, sliced
- 1 yellow onion, thinly sliced into rings
- 2 cloves garlic, minced
- 2 cups chicken broth, low sodium, fat free
- 1 cup frozen peas
Sprinkle salt, pepper and sage on chicken, dredge in flour, shake off excess. Add oil to a skillet, turn to medium-high heat and lightly brown chicken on both sides, remove and place on a paper towel. Add onion to the same skillet and saute until tender, about 4 minutes. Add garlic and saute one additional minute.
Add carrots, potatoes, onions, garlic, and celery to slow cooker. Place chicken on top, pour broth over chicken, add additional salt and pepper to taste, cover and cook on low 6-8 hours or until chicken is falling off the bone. Add peas the last 15 minutes of cooking time.