basic chicken stew recipe?

Is that all the chicken you have? If so you'll probably have to scale down this recipe, but it's the best one I've tried:

Chicken & Dumplings

2 1/2 cups chicken stock

1 1/2 lb skinless boneless chicken

3 small carrots, peeled and cut in half diagonally

2 potatoes, peeled and cubed

1 cup peeled pearl onions

1 1/2 tbsp butter

2 chopped celery stalks

1 small chopped onion

1 cups button mushrooms

2 1/2 tbsp flour

1/2 tsp dried thyme

pinch each salt & pepper

1/4 cup frozen peas

2 tbsp whipping cream

Dumplings:

1 cup flour

1 tbsp chopped fresh parsley

2 tsp baking powder

1/4 tsp salt

1 tbsp butter

1/3 cup milk

In a large Dutch oven, bring chicken stock to boil. Add chicken; cover and simmer over medium-low heat until juices run clear when chicken is pierced, about 30 minutes. With slotted spoon, transfer to plate; let cool. Dice.

Add carrots and potatoes to stock; cover and cook for 10 minutes. Add pearl onions; simmer, covered, just until onions are tender, about 5 minutes. With slotted spoon, transfer vegetables to plate. Pour stock into large measuring cup; if necessary, add more chicken stock to make 2 1/2 cups.

In same pan, melt butter over medium-high heat; cook celery, onion and mushrooms, stirring often, until softened, about 8 minutes. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute. Gradually whisk in reserved stock; bring to boil, stirring. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes or until thick enough to coat back of spoon. Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream, stirring to combine.

Dumplings: In bowl, whisk together flour, parsley, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in enough milk to make sticky spoonable dough. Leaving space around each, drop by tablespoonfuls (15 mL) onto simmering stew; cover and cook, without lifting lid, for 15 minutes or until dumplings are no longer doughy underneath.

Serves 4.

Or here's a much simpler Slow-Cooker Chicken Stew recipe:

2 pounds chicken, without skin or bone

2 cups carrots, chopped

4 cups potatoes, chopped

1 cup celery, chopped

1 onion, chopped

8 oz mushrooms

1 tsp each garlic powder, thyme, oregano, marjoram, basil, bay leaf, black pepper

4 cups water with 1 tsp lemon juice added, or stock.

Chop chicken, carrots, potatoes, celery, and onion and put them in the slow cooker.

Pour the mushrooms on top.

Sprinkle on the seasonings, pour in the water and lemon juice, and put the lid on cooker.

Let cook on high for 4 hours, or on low for 8 hours.

You can also just 'invent' a recipe -I'd brown off all your veggies and meat and dice everything to bite-size, put it all in a pot with lots of stock/broth and whatever herbs you like, maybe some egg noodles if you want. Simmer til everything is fully cooked and tender (noodles you wouldn't add till near the end).

Basic Chicken Stew Recipe

In the morning, sometime, definitely before lunch, start putting things in the crockpot so it'll have time to cook. For five people, I'd put in: 8-10 chicken thighs, skinless, with or without bones, though the meat all falls of the bone anyway. 3 good sized potatoes, or 5 small ones 1 small turnip 2 carrots, sliced into coins 2 stalks of celery 1/2 onion 2 cloves garlic 1 leek 1/2 cup each of corn and peas about 1 tsp thyme; I use fresh, so probably a bit less if it's dried. about 2 tbsp chopped fresh parsley 1 bay leaf 1/2 tsp each salt and black pepper, because you can add more later if you need to any other seasonings you like any other vegetables you like, though the above is probably enough to make the first time Put everything in the crockpot, and pour in one of those Tetra-Pak 1 L boxes of chicken broth, or use your own, or a canned one if that's what you have, and add enough water to cover all the items in the pot. Turn it on, and leave it to cook until supper. You can thicken it at the end with a little bit of cornstarch, if you need to. I usually serve baking powder biscuits or fresh rolls.

Boil water and put some maybe cheesey parmajan in there and sprinkle pepper into the boiled water and the chicken has to ne in it. Slice the potatos into little diced cubes and drop them into the water. then if you want you can put at least 2 servings of carrots into the stew and after its done put some salt and a bit more pepper in it and if you have noodles PUT THEM IN it tastes SO GOOD!!!!

hope this helped.

Ingredients

2 tablespoons olive oil

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces

2 cloves garlic, minced

1 medium onion, cut into 1/2-inch pieces

1 medium carrot, thinly sliced

1 medium zucchini, cut into 1/2-inch pieces

1 medium red bell pepper, cut into 1/2 inch pieces

2 (14.5 ounce) cans diced tomatoes with juice

1/2 teaspoon red pepper flakes

1/2 teaspoon dried basil

1 bay leaf

2 tablespoons butter

salt and pepper to taste

Directions

Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

Ok. Just make a homemade one with all the stuff you have.