Chicken Stew and Corned Beef Slow Cooker Recipes

Slow cookers are time efficient appliances and very easy to use. You do not need to check on your cooking from time to time. You can cook the food for hours and it still tastes great. Here are chicken and corned beef recipes you can make using your slow cooker or crock pot.

Chicken Stew

Chicken Chili

Ingredients consist of 2 large-sized onions; 2 lbs. Skinless, boneless chicken breasts cut into 1 inch cubes; 2 large-sized carrots that are cut into 1 in. Slices or 1 cup of baby carrots; 3 ½ cups of chicken broth, 3 medium-sized potatoes that are cut into 1 in. Cubes and 1 tsp. Celery seeds. Other ingredients are ½ tsp. Seasoned pepper mix or black pepper, 1 tsp. Dried thyme, salt, 1 cup thawed icy corn, 8 oz. Sliced mushrooms and 1 cup thawed icy peas.

Procedure:

Mix all the ingredients in your slow cooker, excluding the peas. Stir it well.Cover it and cook it on low for 8 up to 8 hours. Cook it until the chicken is well done and the vegetables become tender. You can stir-in the peas during the final 30 minutes.

Mexican-Style Chicken Stew

Ingredients are 4 up to 5 medium-sized peeled potatoes that should be cut into very small cubes; 2 pounds boneless skinless chicken breasts that needs to be cut into 1 in. Pieces; 1 16 ounce jar of mild salsa, 1 envelope taco seasoning mix, 1 can of diced green chili peppers and 1 can tomato sauce.

Procedure:

Mix all the ingredients in your slow cooker. Cover your slow cooker and set it on Low for about 7 up to 9 hours. You can serve this with warm flour tortillas.

Crockpot Corned Beef and Cabbage Recipe

Ingredients are 3 medium-sized thinly sliced carrots, 6 up to 8 medium-sized peeled tomatoes that should be cut into ½ in. Slices, 2 thinly sliced ribs celery, 1 2-pound cabbage, 1 -pound corned beef brisket, 1 ½ cups water and ½ tsp. Black pepper.

Procedure:

Lightly spray or butter a 5 up to 6 qrt. Slow cooker. Layer the potato slices at the bottom part of the slow cooker as well as with carrots. Place the corned beef on the vegetables. Slice the cabbage into 8 wedges, arranging them nearby the meat. Sprinkle with pepper. Add some water. Cover ad cook it on low from about 7 up to 8 hour. Make sure the vegetables and meat becomes tender. Remove the meat and put it on a platter. Cover this with some foil and allow it to rest for about 10 up to 15 minutes. After 15 minutes, slice the meat and serve.

Corned Beef and Vegetables

Ingredients are 2 turnips or 1 medium-sized rutabaga cut into 2 inches chunks; 3 to 4 carrots cut crosswise, halved lengthwise, manufacture 2 to 3 inch pieces; 3 to 4 lbs corned beef brisket which you can cut if necessary; 1 ½ cup water, 3 medium-sized quartered onions, salt and pepper as well as 1 small cabbage.

Procedure:

Using a 5- up to 6-quart crock pot or slow cooker, mix all the ingredients, excluding the cabbage. Cover the crock pot, cook on Low for 4 hours and cook on High for another 2 hours. Lightly sprinkle with salt and pepper. Cook again on Low for 7 up to 9 hours and on High for 4 up to 5 hours.

Chicken Stew and Corned Beef Slow Cooker Recipes

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Great Tasting Chicken and Corned Beef Crock Pot Dinner

Chicken slow cooker recipes are great but when you combine the chicken with another meat item, like corned beef, you get something super great. Corned beef has everything to do with "brined, and or "pickled" beef, and nothing to do with corn. The term corned comes from the use of corn kernel sized rock salt pieces used in the process of making corn beef. Brisket is the beef cut most often used. When you make a brine from rock salt and several pickling spices, and cover the beef and allow it to age for 10 days or more in a crock you end up with what is usually known as corned beef.

Combining the flavors of the beef, dark meat chicken, and the vegetables usually used in stews and slow cooking for 4 to 5 hours gives wonderful taste. I made mine with canned beef but I'm sure you would get similar results from the what you would from a butcher shop or deli.

Ingredients

(1) 12 ounce can corned beef
2 chicken thighs (skinned and boned, and chopped to bite size pieces))
2 tablespoons olive oil
2 tablespoons flour
1 can cream of mushroom soup
4 medium potatoes, scrubbed and diced with skins on
1 medium onion, chopped
2 medium carrots cut in bites size pieces
2 stalks celery, cut in bite size pieces
1 bay leaf
salt and pepper to taste

Instructions

1 - Combine the pepper and salt with the flour and dredge the chicken thighs in it
2 - Saute the onion in the olive oil in a skillet, then remove the onions to the crock-pot.
3 - In the same skillet, brown the chicken thigh meat.
4 - Put the thigh meat and all the other ingredients into the crock-pot.
5 - Cook on high for 4 - 5 hours.

My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1650 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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