Barbecue Chicken Stew Recipe

Barbecue chicken stew recipeBarbecue chicken stew is an easy and healthy recipe for your family. We use simple ingredients found at most grocery stores. Using our slow cooker, we cook the stew in three different phases. This dish works well at the dinner table, on camping trips, and as a hearty lunch. Try it today!

Barbecue Chicken Stew Phases

We prepare our crock pot stew in three simple stages – The Meat, The Heavy Ingredients, and The Light Ingredients. Our goal is to produce a balanced stew in terms of consistency. We want our potatoes and carrots to be soft meaning they need to cook longer. The chicken is cooked first because we use the slow cooked chicken in other recipes. Imagine the dinners you can prepare that feature barbecue chicken.

Barbecue Chicken Stew Recipe

Cook Time: 5 hours

Total Time: 5 hours

Yield: 10 Servings

Barbecue Chicken Stew Recipe

Ingredients

  • 6 boneless chicken breasts. (skin removed)
  • 10 oz of Barbecue sauce. (We recommend Sweet Baby Ray’s™)
  • 1 large onion (minced)
  • 1/3 cup of brown sugar
  • 3 large potatoes (washed and peeled)
  • 3 fresh carrots (washed)
  • 1 jalapeno pepper (chopped)
  • 1 cup spinach (washed and chopped)
  • 4 oz of frozen corn
  • 4 oz of sliced mushrooms
  • Salt and pepper to taste

Instructions

    Stage One:
  1. Place 6 chicken breasts, barbecue sauce, onions, and brown sugar in the slow cooker. Add 2 cups of water or until chicken covered. Cook on high for 2 hours.
  2. Remove the chicken from the slow cooker. Leave the sauce in the slow cooker. Put 4 of the 6 chicken breasts in an air-tight container. Store in refrigerator for use in other recipes. Freeze for longer storage.
  3. Cut the remaining two breasts into cubes. Return the cubes to the slow cooker.
    Stage Two:
  1. Cut potatoes and carrots into cubes. Chop hot peppers. (Optional)
  2. Add potatoes, carrots, and hot peppers (optional) to slow cooker. Add more water to cover potatoes and carrots.
  3. Cook on high for two hours.
    Stage Three:
  1. Chop fresh spinach in a food processor.
  2. Add spinach, corn, and mushrooms to the slow cooker. Add more water to cover the vegetables.
  3. Add more barbecue sauce to taste.
  4. Add salt and pepper to taste.
  5. Cook on high for one hour.
  6. Serve hot in bowls.

Notes

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Premium Non-Stick Meatloaf Pan Crock-Pot 6-Quart Programmable Slow Cooker

Sweet Baby Ray’s™ Barbecue Sauce

You can use any barbecue sauce for this recipe, but we prefer the Sweet Baby Ray’s™ brand. We were introduced to Sweet Baby Ray’s™ at a cooking seminar. The local chef swore by this sauce claiming that they used “gallons of the stuff every day.” For this recipe, we used the “Sweet ‘n Spicy” variety. With 20 different flavors to choose from, we are confident you will find a sauce that will satisfy any barbecue sauce lover. Our only objection is the use of high fructose corn syrup in most of their varieties.

Chicken Breast versus Thigh Meat

There is considerable debate in the culinary world between chicken breast (white meat) and chicken thighs (dark meat). Most people agree that dark meat tastes better than white meat. The extra flavor comes from higher levels of fat in dark meat. However, nutritional experts feel the higher fat content is significant. Here is an excellent article outlining the issue from the Academy of Nutrition and Dietetics. We use chicken breast for our barbecue chicken stew recipe.

Barbecue chicken stew on a snowy day
Barbecue chicken stew is perfect for a snowy day | Robert Loescher © 2016

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