Homemade Slow-Cooker Chicken Confit-Style Stew
Delicious homemade chicken stew is easy to make in a slow cooker. Give it a try! Tender, savory, aromatic homemade chicken stew is great on sandwiches, stirred into grains, or eaten just as it is. The key is to use farm-raised or, ideally, home-raised chicken rather than the supermarket kind. You can eat the stew right away, or pack it into jars and pull them out whenever you need to put something quick, easy, and delicious on the table!
Aliyah
Recipe author
Homemade Slow-Cooker Chicken Confit-Style Stew
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
18 g
Fats 50 %
18 g
Carbohydrates 0 %
0 g
238 kcal
GI:
0
/
0
/
0
- Rinse the chicken and cut it into pieces. There's no need to remove the bones or skin. 2. Put the cut-up meat in the slow cooker bowl and set it to the "Stew" setting for 3 hours. Don't add anything to the bowl — just the chicken. 3. Take the chicken out of the slow cooker, pull the meat off the bones, discard the cartilage, and keep the skin. 4. Put the prepared pieces of meat back in the bowl and add the bay leaves, allspice, and black peppercorns. Salt to your taste. 5. Set it to the "Stew" setting for 1 hour. Sterilize your jars ahead of time. 6. Pack the finished stew into jars and top it with the rich broth left from cooking. Seal with lids and store in the refrigerator. This stew keeps for up to 6 months. Enjoy!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Allspice - 263 kcal/100g
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