Fruits and Veggies Chicken Stew in the Slow Cooker

This is an absolutely delicious stew that comes together with minimal effort. The sweet of the fruit, savory of the meat, and warmth of the spices make for a great combination. Much of the flavor and richness of your stew, however, is going to depend on the quality of your chicken stock. I used homemade chicken stock from the carcass of my ultimate roast chicken so rich that it was brown rather than golden – store-bought boxed or canned broth is not going to give you anywhere near the same flavor, or the same health benefits. So grab your chicken carcasses (be sure to break the bones to get more marrow out), onions, carrots, celery ribs, and spices, and get to simmering!

1 whole chicken, cut up
Salt to taste
2 chopped apples
½ cup raisins
1 cup chopped carrots
1 large onion, diced
2 cups chopped tomatoes
4-6 cups chicken stock (depending on how thick or brothy you like your stew)
1 tbsp lemon juice
2 tbsp curry powder
1 tbsp cinnamon
2 tsp nutmeg

Salt your chicken pieces to taste and place them in the bottom of your slow cooker. Add the rest of the ingredients, stirring to evenly distribute the spices, cover, and cook on low for 10 hours. Just before serving, remove the chicken and shred with a fork. By this time it should be falling off of the bones. Save the bones to make some more stock, mix the shredded chicken back into your stew, and serve.

I am sharing this recipe at It’s A Keeper Thursday, Simple Lives Thursday, Frugal Food Thursday, Pennywise Platter Thursday at the Nourishing Gourmet, Fight Back Friday at Food Renegade, Friday Favorites, Friday Potluck, Foodie Friday at the Little Brick Ranch, Fresh Bites Friday, Food Trip Friday, Frugal Friday, Foodie Friday at Mangoes and Chutney, Fat Camp Friday, at the Feed Me, Tweet Me, Follow Me Home blog hop, at the Weekend Gourmet, at Monday Mania at the Healthy Home Economist, and Menu Plan Monday.

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