Poor Man's Stew

Very easy to throw together, this full flavoured slow cooker stew is perfect for when you're pressed for time yet looking for a delicious home-cooked meal.

 
This stew pairs wonderfully with a slice of warm, crusty bread or a simple side salad, making it a complete meal.

You can substitute ground beef with ground turkey or use beef stew meat for a chunkier texture. To make it more filling, stir in a can of drained kidney beans or peas towards the end of cooking. And for extra vegetables, throw in some frozen green beans or corn in the last hour of cooking.

1 lb ground beef
4 large potatoes, diced
4 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 can (15 oz) diced tomatoes
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme

• In a skillet over medium heat, brown the ground beef until it's no longer pink. 
• Drain excess fat.
• In the slow cooker, combine the beef, potatoes, carrots, onion, and garlic.
• Pour in the beef broth and diced tomatoes
• Add Worcestershire sauce, salt, pepper, and thyme. 
• Stir to combine.
• Cover and cook on low for 6-8 hours or until the vegetables are tender.
• Before serving, taste and adjust seasoning if needed. 
• Serve hot.

Recipe: Cooktop Cove

Cozy Slow Cooker Chicken Stew

An easy crockpot chicken stew. Warming, comforting and filling, perfect for chilly autumn evenings.

2 tablespoons olive oil
1 1/2 pounds chicken thighs, cut into 1-inch pieces
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt (plus more to taste)
6 garlic cloves, minced
1 onion, diced
3 carrots, peeled and sliced
2 large potatoes, cubed (1 pound)
3 cups chicken broth
1 bay leaf
1/2 cup milk
1 cup frozen green peas

• Heat olive oil in a skillet. 
• Toss the chicken with flour, thyme, rosemary, salt, and pepper
• Brown on all sides.
• Transfer the chicken to your slow cooker. 
• Add garlic, onion, carrots, potatoes, and bay leaf. 
• Pour in the chicken broth.
• Cook on low for 6-8 hours or until the vegetables are tender.
• Stir in milk and peas
• Cook for an additional 15 minutes.
• Season with more salt and pepper if needed. 
• Serve warm and enjoy!

Recipe:  Tasty Treasures

Slow-Cooker Mexajita Chicken

All you need are four ingredients (not counting salt, pepper and cooking oil!) for this easy chicken dinner that gets Mexican-inspired flavors from fajita seasoning. Instructions below are for either slow cooker or oven. Thank you Food Network

 

3 tablespoons canola oil 
4 boneless skinless chicken breast, rinsed and patted dry 
Salt and pepper 
2 (16-ounce) cans pinto beans, undrained 
2 (10-ounce) cans Mexican diced tomatoes e.g. Ro'Tel 
1 tablespoon low-sodium fajita seasoning 

• Heat the oil in a large skillet over medium-high heat. 
• Season chicken breasts with salt and pepper. 
• Place in the skillet and sear about 2 minutes per side. 
• Place pinto beans in the bottom of a 5-quart slow cooker. 
• Remove chicken from skillet and place the in the slow cooker on top of the beans. 
• Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. 
• Cover and cook on LOW setting for 3 to 4 hours. 

Stovetop instructions: 

• Preheat oven to 350 degrees F. 
• Heat the oil in a large skillet over medium-high heat. 
• Season chicken breasts with salt and pepper. 
• Place in the skillet and sear about 2 minutes per side. 
• Place pinto beans in the bottom of a 9 by 13-inch baking dish. 
• In a medium bowl, stir together diced tomatoes and fajita seasoning. 
• Remove chicken from skillet and place in the baking dish on top of beans. 
• Pour the tomato mixture over the chicken and beans. 
• Cover with foil and bake for 25 minutes or until the chicken is tender.