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Slow Cooker Chicken Stew


This is again another lazy man's dish.  Using the slow cooker can really help when you're busy with other household chores.  Just dump all the ingredients in the pot, give them a good stir, turn on the power and wait patiently.....I did mine at noon and it was smelling good after 4 hours on high heat.  I used some Korean bean paste in this stew and the chicken was so tender, even toothless senior citizens would be able to enjoy it :)


Recipe for Slow Cooker Chicken Stew


    Ingredients

    • 1/2  chicken, about 500 gm, cut into bite size
    • 2 potatoes, cut into chunks
    • 1 carrot, cut into chunks
    • 1 onion, quartered
    • 9 Shitake mushrooms, soaked and stemmed
    • 3 to 4 dried chillies, soaked till soft
    • 5 cloves of garlic
    • 3/4 cup water
    • 2 tsp sesame oil
    • 2 tsp Shaoxing wine
    • Cornflour to thicken the sauce
    Sauce
    • 1 Tbsp Korean soya bean paste
    • 1 Tbsp  Oyster sauce
    • 3/4 Tbsp brown sugar
    • 3/4 Tbsp honey
    • 1/8 cup light soya sauce
    • 1/4 tsp pepper
    Method
    1. Put all ingredients and sauces (except for the sesame oil and Shaoxing wine) into the slow cooker. Give it a good stir.
    2. Turn to high heat and let cook for about 4 hours.
    3. Taste for taste and thicken the sauce with the cornflour mixture.
    4. Stir in the sesame oil and Shaoxing wine before serving.




    I'm linking this post to the Little Thumbs Up event, theme for July is 'Potato'
    jointly organised by
    Zoe of  Bake for Happy Kids  and  Doreen of  My Little Favourite DIY
    and  hosted by
    Jasline of  Foodie Baker

Comments

  1. Hi Cheah, this is also my favorite dish if I am busy. Just dump everything in and at the end, it's a very delicious and satisfying one-dish meal for us. You have a nice and cheers :)

    ReplyDelete
    Replies
    1. Yes, the slow cooker comes in very handy at times!

      Delete
  2. Your chicken stew certainly looks yummy and saved so much time labouring in the kitchen.

    ReplyDelete
    Replies
    1. Yes, and most important of all not much cleaning afterwards.

      Delete
  3. Hi Soke Hah, thanks for sharing this lazy man's dish. Something which I like to do cos' I don't like last minute cooking before meal time. This dish should be tasty with the Korean paste.

    ReplyDelete
    Replies
    1. Yes, the korean paste does make a difference in taste.

      Delete
  4. Cheah, your Chicken Stew looks so delicious! I have had a bit of a disaster cooking chicken using slow cooker. The chicken was overcooked and was all mushy! I think I should not leave it for too long.

    ReplyDelete
    Replies
    1. Depending on whether farm chicken or free range chicken, need to monitor the cooking time.

      Delete
  5. Hi Cheah
    I like the word slow cooker because I can just dump everything in it and let it do the cooking and I can laze around. You can bet that I love this one pot meal.

    ReplyDelete
  6. Hi Cheah, This is also my favourite dish too! Yummy!

    ReplyDelete
  7. It looks wonderfully delicious, Cheah. I love my slow cooker and have been using it to make chicken soup with dried mushrooms..my cats got the chicken and I ate the mushrooms :-))

    ReplyDelete
  8. Hi Cheah,

    It has been cold cold cold lately. I know that your chicken stew will make a complete homely and warm meal with a bowl hot steamy rice.

    Zoe

    ReplyDelete
    Replies
    1. On the contrary, it's been hot, hot, super hot and hazy these days. The slow cooker really comes in handy when it's just too hot to cook in the kitchen. Just let the slow cooker do the work for you :)

      Delete
  9. Hi Cheah, would you believe I do not own a slow cooker? lol! The last one broke and I didn't bother to replace it…now looking at your stew I wondered if I should go get me a new one….looks delicious!

    ReplyDelete
    Replies
    1. Get a medium size one, Jeannie. It's a good investment!

      Delete
  10. halo,,
    i don have korean soya bean paste,
    is there any subsitute for,thanks for sharing,
    maya--sg

    ReplyDelete
    Replies
    1. You can use the Chinese preserved bean paste 'tau cheong'.

      Delete

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