Slow Cooker

Chicken Vegetable Stew is for Dinner.

Chicken Vegetable Stew takes several minutes to prepare.

Chicken Vegetable Stew takes several minutes to cook.

Chicken Vegetable Stew makes 10 servings.

The ingredients for Chicken Vegetable Stew are:

1 roasting chicken, about 4 to 5 pounds, cut up
2 tablespoons vegetable oil
1 1/2 cups water
1/2 cup sherry or broth
2 teaspoons salt
1/2 teaspoon pepper
8 to 10 small white onions, halved
1 cup fresh or frozen green peas
1 cup sliced carrots
1/2 cup diced turnip or rutabaga
1 cup diced potatoes
1/2 cup fresh or frozen corn
1/3 cup flour mixed with 1/2 cup cool water to form a paste

Here is how you make Chicken Vegetable Stew:

Heat the oil in a Dutch oven or heavy pot. Add the chicken pieces; brown on all sides. Add water, sherry, salt and pepper. Cover and simmer for about 45 minutes.Add onions, peas, carrots, turnip, potatoes and corn; cover and simmer for another 35 to 45 minutes.Stir in the flour and water mixture; continue cooking until stew is thickened, about 10 minutes. Serve over rice, if desired.Serving Size: Serves 6Number of Servings: 10Recipe submitted by SparkPeople user GALTSHRUGGED.

The nutritional information for Chicken Vegetable Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 300.2

• Total Fat: 14.9 g
• Cholesterol: 80.0 mg
• Sodium: 1,037.6 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 3.5 g
• Protein: 20.5 g