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Slow Cooker Chicken Stew

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
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    6 servings

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

Directions

  • 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.
  • Cover and cook on low for 6-8 hours or until chicken is tender.
  • 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.
    Freeze option: 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.
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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