by Skinny Ms.
This Chicken Stew is belly-warming, hearty, comfort food at its best. We start by browning the chicken in a stovetop slow cooker. If you don’t have a stovetop slow cooker, brown the chicken first in a skillet, and then add it to your slow cooker.
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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.