What's wrong with my Chicken Stew?

Question

I have tried 4-5 different slow cooker recipes for chicken stew and none turn out. I'm using boneless skinless chicken breast cubed up and cooked then I toss that in the slowcooker with chopped onions, celery, carrotts, potatoes and cover with chicken stock. After cooking on high for 3hours I add frozen peas, corn, and beans cooki it for another hour. All of the pictures are creamy stew but mine is soupy so I try thickening with cornstartch and no luck. What am I dong wrong?

Answer 1

Don't cook the chicken first.It will cook in the slow cooker and add flavour to the stock.Just cube and add with the onions etc.
You are taking some of the flavour out of the chicken this way.
Do not add so much stock either.As it cooks it will make some of it's own.Add to about two inches below the veggies and meat because when you add your frozen veg. you get even more stock.
I would cook about 6 hrs. total on low.
Thicken with your cornstarch mixed with cold water and if not thick enough add a bit more till consistency you like.Let cook awhile longer so the cornstarch gets cooked and you don't get starchy taste.Keep stirring so you incorporate starch well.
Hopefully I've explained so you understand and good luck with your stew.

Retired Cook.

You need to have the stew boiling when you add the cornstarch.

Answer 2

The first thing I do is braze the meat. get it cooked.I cook it in a large pan with Olive Oil as the oil. Then I add the cut onion, peppers, garlic, other spices and get them cooked. after that I add my liquid. Usually a tomatoe base, and let is all boil and cook really good, being sure to add some tomatoe paste to thicken. once is has cooked some I add the potatoes and when they are tender the stew is ready! Same for chicken. cook the meat first and then it is also cooking more as the potatoes are cooking. The thing I do when I make it with Chicken is add White or Brown rice to the sauce and let it cook. Just be sure you have enough liquid. The rice will absorb the liquid. Have fun and Bon Apetit!!

Answer 3

OK this is how we cook stew chicken in the Caribbean i am from Trinidad and this is one of my best dish

cut a whole chicken is small piece's
wash and season with black pepper salt chive onion garlic ginger mix all together with chicken
hot pot with 4 table spoon oil put half hop spoon white sugar to melt till in become a light brown co lour then pour chicken in pot .low fire and let cook for about 45 Min's , add water in chicken get dry and chicken is not cook . when finish add little ketchup and butter . well hope this one comes out good please let me know ., hope that i help

Answer 4

does it taste nasty?You dont say,but dont add too much cornstarch if it tastes fine.Cornstarch is not good for your colon,tummy or intestines.If you cut the bone out of the chicken you eliminate alot of the flavor,and flavor travels thru fat,its alright to have a little.for creamier chicken just add less water.Cook your vegtables in the chicken broth first then put your chicken in last.Then add the water seprately.Also try a product called thick n thin..it can thicken things also.

Answer 5

These answers are good but stop using frozen veggies. don't cook the meat first (browning it would be okay). Only add enough fluids to cover ingredients and if it is still too watery add some rice and act like that's what you meant to do! :)

Answer 6

Mix 2 tbs of corn starch with 4 oz water. Bring your stew to a boil and slowly add the corn starch mixture while stirring.

Answer 7

Try taking about a cup or so of the stew and blend it then incorporate it back into the stew. This usually thickens my soups and stews.

Answer 8

I add dry pkg gravy mix to the chicken stock

You could add a jar of prepared gravy

or be sure when you brown your chicken to flour it well first so it makes its own gravy

or add cream of chicken soup