Chicken stew in a slow cooker

Ingredients for cooking chicken stew in a slow cooker

  1. Freshly gutted chicken 4.5 kilograms
  2. Salt to taste
  3. Black peppercorns to taste
  4. Bay leaf to taste
  5. Water 100-125 milliliters
  • Main Ingredients Chicken
  • Serving 7 servings


Knife, Deep bowl, Slow cooker, Kitchen paper towels, Scoop, Table spoon, Glass jars with spinning lids, Refrigerator, Blanket, Cutting board, Kitchen gloves, Baking soda, Kitchen sponge for washing dishes, Deep pan, Kitchen stove, Oven grill or metal flat screen, Fork, Clean cloth towel

Cooking chicken stew in a slow cooker:

Step 1: prepare the chicken.

So, for cooking stews, for starters, we need to cut the chicken into pieces, from which it will then be easier to cut the meat. Therefore, we spread it on a cutting board and, using a knife, first cut the chicken along the halves. After that we cut a ham from each part of the meat, which we immediately cut into the shin and thigh. Then, using sharp tools, we cut each half of the bird across into portions. Attention: if you have a chicken with a neck, then you can cut it with a knife and leave, for example, on the broth. But that is not all. Now we wash each piece of the component well under running water to wash away any clotted blood and dirt. We clean the skin from each piece with clean hands and dry each piece of excess liquid with kitchen paper towels.

Now put the chicken pieces in turn on a cutting board and cut the meat from the bones. Attention: we don’t throw out the bones, and just like the neck we leave for the preparation of the broth. Small bones can be left directly in the meat, because after cooking the stew, they can be easily removed from the dish. The processed chicken pieces are transferred to a free deep bowl.

Step 2: sterilize the jars.

Before preparing the stew, it is necessary to sterilize the jars, since the storage time primarily depends on the cleanliness of the containers, into which we will transfer the finished meat from the multicooker. Therefore, first of all, we pour ordinary water into a deep pan and put the container on medium heat. While the water is boiling, prepare the cans. To do this, we well clean the inner walls and the bottom of the container with ordinary baking soda. And to wash away any dirt, we’ll use a kitchen sponge. We put clean cans up on the kitchen table. We do the same procedure with the lids and immediately cover them with cans so that no dirt or food gets inside the container.
When the water begins to boil, carefully using a kitchen tack we set a flat metal sieve or a clean grid on the pan. One at a time (or all at once at a short distance from each other) put the cans on a wire rack or sieve upside down. We sterilize the container for 15 minutes until steam drops begin to flow down the inner walls of the cans. Immediately after that, using the kitchen tack, we rearrange the cans on clean cloth towels. We put the banks upside down so that they do not get other food or any dirt that will cause the fermentation of the dish. After that, remove the lattice or sieve from the pan, and carefully place the lids in boiling water and also sterilize them for 15 minutes. Lids, like cans with a fork, are transferred onto a clean towel with the inner side down.

Step 3: cook the chicken stew in a slow cooker.

So, we shift the chicken pieces into the crock pot and add a little purified water to the container. In fact, it is not necessary to add water, since the chicken itself produces enough juice in the process of cooking, in which it stews. Set the stew mode in the multicooker and cook the chicken for 4 hours. An hour before cooking the stew, add bay leaves to the slow cooker, black pepper to taste, and salt the chicken. I usually add salt based per 1 kilogram of meat - 1 full teaspoon. But, you can add more of this component if you want to store this dish for a long time, which is unlikely, since the stew is eaten with a bang. Mix everything well with a tablespoon and continue to cook the meat in the set mode for the remaining time.

After the chicken stew is ready, using a scoop or a tablespoon, transfer the dish to the hot sterilized jars so that the meat completely fills the empty space inside the container and tightly close the jars with sterilized hot lids. Then we put the stew in a secluded place and cover with a blanket so that the dish on its own and slowly cool to room temperature. After the stew has cooled down, transfer it to the refrigerator for long storage. But such a dish can be stored up to 3 months.

Step 4: Serve the chicken stew in a slow cooker.

Once the chicken stew in the slow cooker is ready, it can be served. The advantage of such meat is that it can not only be added to any dishes, but also served as a sandwich (meat with bread and vegetables). In a word, this is an indispensable dish that is stored for a very long time and is always at hand at the right time. And what delicious dishes are obtained from such meat, well, it is simply impossible to resist.
Good appetite!

Recipe Tips:

- For cooking chicken stew, it is best to use homemade fatty chicken.

- Chicken stew can be laid out in plastic food containers and stored for a long period of time in the freezer.

- If you want to increase the shelf life to 5 years, then glass jars must be sterilized for 1.5 hours, and close such containers with metal lids using a can opener.