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Chicken Stew

Chicken Stew 

2 tablespoons olive oil

8 oz. bacon, chopped

4-5 lbs. boneless, skinless chicken thighs, cut into 1 ¼” pieces

1 teaspoon salt

1 teaspoon pepper

4 cloves garlic, minced

1 large onion, sliced

4 carrots, peeled, halved lengthwise, slice 1/3” thick

4 stalks celery, sliced 1/3” thick

6 tablespoons flour

1 cup water

4 cups beef stock or broth

28 oz. can crushed tomatoes

3 teaspoons Worcestershire sauce

1 teaspoon salt

1 teaspoon pepper

3 teaspoons dried thyme

3 dried bay leaves

1 ½ lbs. baby yellow potatoes, halved

12 oz. mushrooms, halved

10 oz. green beans, rinsed clean and cut 

Place olive oil and bacon in a large pot over medium-high heat.  When oil is hot and bacon releases some fat, add chicken.  Sprinkle with salt and pepper and cook, until chicken and bacon is browned.  Add in garlic and onion, cook 1 minute.  Add celery and carrot, cook 2 minutes.  Add in water, allow to simmer about 2-3 minutes.  Add flour, mix until incorporated.  Slowly add in half the beef broth while stirring, then pour the rest in.  Add tomatoes, Worcestershire, thyme, bay leaves, salt and pepper.  Stir and add potatoes and mushrooms.  Transfer all to a large slow cooker and stir.  Cover and cook on low 4-5 hours.  Remove lid and add in green beans.  Stir, cover and continue to cook 1 hour.  Serve.   

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