Slow Cooker Irish Chicken Stew 5 Ingredients. This was given to me by my neighbor last St. Patrick day, and I have been pleading to get the recipe. Finally got it.
This is a slow cooker Irish chicken stew which was brought to our little St. Patrick’s Day potlatch last year by my neighbor across the road, and as I tell you, the entire room was hushpuppied with that first mouthful. It is the type of plain, wholesome food that seems like it has been on farmhouse tables since time immemorial: small, tender cubes of chicken thigh, mushy potatoes, sweet carrots and onions all in a creamy-golden broth that cooks and cooks as you run your day.
Servings: 6
Ingredients
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Boneless skinless chicken thighs → 2 pounds, cut into 1-inch cubes
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Russet or Yukon Gold potatoes → 1 1/2 pounds, peeled and cut in 1-inch pieces
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Giant carrots → 3, peeled and cut into 5/8-inch circles
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Yellow onion → 1 large, chopped
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Low-sodium or fat-free chicken broth → 3 cups
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Salt → 1 teaspoon, or to taste (non-essential, pantry item)
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Black pepper → 1/2 teaspoon, or to taste (optional, pantry staple)
Slow Cooker Irish Chicken Stew: Directions
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Arrange the vegetables in the slow cooker: Spread the chopped onion all over the bottom of a 5 to 6 quarts slow cooker. Then top with the chunks of potato and carrot, making them evenly distributed so they cook at the same rate.
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Add the cubed chicken thighs: Add the cubed chicken thighs to the vegetables and place them in an even layer. This will assist the chicken in cooking softly in the steam and broth, making it soft and moist.
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Season: Sprinkle the chicken and vegetables with the salt and black pepper. Later you can add the seasoning but a light hand at this point assists the flavors to sink in during the simmering process.
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Add the chicken broth: Gradually add the chicken broth, allowing it to drip down through the chicken and vegetables. The liquid must be nearly to the edge; and, should your slow cooker be very wide, a little more broth or water can be added, so that the potatoes are partly covered.
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Cover and cook: Add the lid to the slow cooker and cook on LOW (approximately 6 to 7 hours) or HIGH (approximately 3 1/2 to 4 hours) until the chicken is very tender and the potatoes and carrots are soft upon piercing with a fork. You ought to be able to watch a thick, golden broth boiling gently along the sides and to see the steam coming up when you open the lid.
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Season and finish: Stir the stew, but be careful not to crush the potatoes. Sample the broth and stir in more salt and pepper. Should you want a slightly thicker, creamier, consistency, lightly mash a few chunks of potato on the side of the slow cooker and stir them back into the broth.
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Serve warm: Fill warm bowls with the hot stew, and be sure to have a good portion of chicken, potatoes, and carrots in each serving with lots of broth. Eat immediately when it is hot and fresh, just as my neighbor delivered it to my house that cold evening in March.
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