Wednesday, November 14, 2012

Slow-Cooker Country Chicken Stew

Comfort food! That is what we need!!! Especially after all of the storms, etc. And wait? ANOTHER NorEaster is predicted for Thanksgiving week in NJ? You don't say. Sigh. I'll start praying now it won't wreak much havoc to our already damaged state.

I made this "Before the Darkness" as some of us are calling the hurricane period. I loved it. My mom & pop-in-law loved it. The tot loved it. I think the cat loved it too. Who did not? My hubby. Whatevahs. Chicken fall off the bone good. Make a big pot of it & relax....


Slow-Cooker Country Chicken Stew
  • 1 1/2 lbs baby red potatoes
  • 4-5 carrots, cleaned & cut into thirds
  • 4-5 parsnips, cleaned & cut into thirds
  • 4-5 celery ribs, cleaned & cut into thirds
  • 1 medium onion, skinned & cut into quarters
  • 2 lbs bone-in chicken thighs & drumsticks
  • 1/2 c water
  • 1 TBSp herbs de provence
  • 1/2 tsp black pepper 
  • 1 tsp sea salt or kosher salt
  • 3 TBSp cornstarch
  • 1/2 c milk
Prep slow cooker with cooking spray. Place potatoes, carrots, parsnips, celery & onion in slow cooker. Place chicken on top of vegetables. Mix water & seasonings in a small bowl until well blended. Pour over chicken & vegetables. Cover.
Cook 8 hours on low or 4 hours on high.
Last hour of cooking- combine the cornstarch & milk in a small bowl until smooth. Stir into sauce in slow cooker. Cover & cook 15 minutes longer on high or until sauce is thickened.
Serve over egg noodles.

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