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Crockpot chicken stew, like many other dishes I prepare, came from the need to use some leftovers. We had barbecued chicken drumstick quarters a few nights ago. Since I hate wasting food, I looked around the fridge and pantry and came up with this recipe.
I actually thought about making my chicken and rice casserole. Since the chicken was already cooked, it wouldn’t take as long in the oven. However, I wanted to use other items in our fridge, and I wanted to start it early. So I decided to make chicken stew in the slow cooker.
Chicken Stew in the Small Crockpot
Several years ago, I purchased one of the 1-1/2 quart slow cookers to make the house smell good. (That’s a-whole-nother post for a future time, so stay tuned.) Anyway, I pulled it out to make a dinner for two. After all, there are just two of us, so why not, right?
A Little Bit of This and a Little Bit of That to Make Chicken Stew
You can make your chicken (or beef or pork) stew with whatever you have on hand. In this case, we had a potato, as well as some carrots and celery left from my daughter’s birthday party appetizer platter. Perfect.
Always-Stocked Pantry Items Make Chicken Stew
I always keep chicken broth, cornstarch, and rice on hand, so I knew I could pull something together. Over the years, I’ve watched enough cooking shows that require the chefs to use surprise ingredients. I think I might be able to give some of them a run for their money. After all, everything in this meal is from stuff we already had—like one of those surprise baskets.
How to Make Crockpot Chicken Stew with Leftovers
Since this is made with leftovers, I’ll show you my recipe. You can substitute any meat for whatever meat you have on hand. And don’t be afraid to use any vegetables. In this case, I started out with barbecued chicken.
To begin with, I removed the skin that had the most barbecue sauce. Then I cut the chicken away from the bone and chopped it up into bite-size pieces.
After that, I sprayed a small 1-1/2 quart slow cooker with nonstick cooking spray. Next, I put the chicken in the Crockpot.
Following that, I cut up some vegetables and added them to the slow cooker.
Next, I poured some chicken broth into a shaker and then added some cornstarch in order to thicken it.
Shake the broth and cornstarch before pouring it into the slow cooker.
Afterward, add your seasoning. I use seasoning salt and an organic seasoning blend from Costco.
Now that you have all the nutritional items and seasonings in the slow cooker, decide whether or not you want it more solid or have a liquid base. If you want to eat it with a fork, add some rice. Although I added rice, I think I would have liked it more with a runnier broth.
Delicious Crockpot Chicken Stew for Two
I like to make a couple of meals out of as many things as possible because I hate wastefulness. After all, throwing food away is like tossing money into the trashcan. For that reason, it’s good to find creative ways to use leftovers.
This was a delicious meal, but if I had it to do over again, I’d leave out the rice. After all, the cornstarch thickened it enough.
More Food Blogs I Follow
If you like to get new recipes, then you’ll love these blogs:
Back to My Southern Roots
Julia’s Simply Southern
Big Bear’s Wife
Mrs. Happy Homemaker
Sweet Little Bluebird
Miz Helen’s Country Cottage
If you enjoy a variety of recipes, also check out the Pin Junkie Pin Party!
This recipe is also shared at Meal Plan Monday.
- 1 cup of chopped chicken
- 2 cups of chopped vegetables
- 2 cups chicken broth
- 1 tablespoon cornstarch
- 1/3 cup rice (optional)
- Seasoning salt to taste
- Organic seasoning to taste
- Spray the interior of a 1-1/2 quart slow cooker with nonstick cooking spray.
- Put the chopped chicken in the slow cooker.
- Add the chopped vegetables.
- Combine half of the chicken broth with the cornstarch in a blender or shaker. Mix it well and pour over the chicken and vegetables.
- Add the seasoning salt and organic seasoning.
- If you want a thick stew that you can eat with a fork, add the rice.
- Pour the rest of the broth over everything.
- Cover and cook on low for 6 hours or high for 4 hours.
Serve this delicious Crockpot chicken stew with bread and butter and a glass of sweet tea for a delicious, easy-to-make southern meal.
Amount Per Serving Calories 221 Total Fat 6g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 4g Cholesterol 46mg Sodium 944mg Carbohydrates 24g Fiber 5g Sugar 5g Protein 16g
More Delicious Recipes for Two
When there are only two of you eating dinner, you most likely don’t want to make a large quantity of food. That’s why I have some recipes when I want to eat well and not have a ton of leftovers.
If you want something light and refreshing, you’ll enjoy this Mediterranean salad. And when you’re looking to satisfy a hearty appetite, this homemade bean soup will do the trick. You’ll also enjoy these deliciously southern shrimp and grits!