I’ve never owned a slow cooker before in my life. However I’ve always been terribly curious about what it’s like to have one, which is probably why I collected recipes anyway. You never know! And now that I do have the KitchenAid 6-Quart Slow Cooker, I’m prepared to put it to good use.
We’ve tested this shiny toy a couple of times already cooking different kinds of pork dishes, and every time the result was spectacular. The meat retained this soft juiciness that no doubt comes only from being slow cooked for hours on end.
I contemplated for a bit what recipe I was going to write about and decided to go with one that showcased how easy it is to use this shiny piece of machinery. This Spicy Chicken Stew literally has you just dumping all the ingredients into the KitchenAid Slow Cooker’s ceramic dish, then you just set the timer and walk away. Really.
This stew recipe has a lot of basic ingredients but it makes for a nice and hearty chicken dish. Probably the most time consuming thing you will do for this recipe is the prep work. You start by seasoning your chicken with some salt and pepper, then just set it aside for a little bit while you mix together the liquid component of your stew.
You got some cream of mushroom to give the stew some body, mixed in with water or chicken stock, some tomato paste, plus Thai fish sauce (or soy sauce, which is a sorry substitute if you ask me). Then we add in some minced garlic and ginger too, and a bit of sugar to balance out the flavours.
Mix it all up until the tomato paste and most of the chunks from the mushroom soup is dissolved. I love the trick of using cream of mushroom as the main thickener for this stew, by the way! After that you just lay in your chicken, your carrots and potatoes. And because I’m a huge fan of spicy things, I had to chop up a piece of green chilli (the same used for making sinigang!) and get it in there. It gives the stew a nice kick that doesn’t feel too hot.
Mix it all up to make sure the chicken and veggies are partly submerged in the liquid mixture. For slow cooking, the liquid should just cover the meat and veggies. There will be indications on the ceramic pot of your KitchenAid Slow Cooker for the maximum liquid you can use. Too much liquid will mess with the cooking of your food, and take note that the liquid doesn’t really evaporate (or thicken) since the slow cooker is covered the whole time!
Now set the timer to 4 hours, and then push the High button. The machine does the rest as you go on with your life! The coolest part about this slow cooker is definitely the programmability, which allows you up to 24 hours of cooking.
You can probably squeeze in a trip to the gym or the supermarket, and then come back later on to a cooked meal. I do recommend that you give the stew a mix after the first hour, and again about 30 minutes before the end of cooking time. The KitchenAid 6-Quart Slow Cooker comes with an Easy Serve Glass Lid you can easily lift up to check on the stew, but don’t do it too often so the heat doesn’t get released. Three times of checking is plenty; just don’t forget to poke the chicken and the veggies with a fork to see how far they’re coming along during the third time you open the lid.
If you find yourself taking a little longer to return than the time you’ve set the slow cooker for, never fear! It automatically goes into its “Keep Warm” mode for 4 hours more, just to ensure you come back to a warm meal.
Most recipes I’ve come across in my search for slow cooker recipes to try require 8 hours of cooking on low, so plenty of people actually start their slow cooker in the evening, go to bed, and when they wake up, voila! Ideally, the longer you slow cook the better the texture of the meat, but we’re speeding this one up so we cooked it in high for a maximum of 5 hours.
This recipe is so simple you don’t really have to let it take that long. Since chicken cooks a lot faster than pork or beef, at most 5 hours on High is good enough for a tender and juicy chicken. The result is a nicely spicy but flavourful stew with some deliciously addictive chicken! I do recommend using boneless thighs for this recipe because they always have this way of giving maximum flavour to the dish.
This stew is perfect with a warm bowl of rice, but I find that I enjoyed the leftovers a lot more, because the more you reheat this, the thicker the sauce gets! And the thicker the sauce gets, the more flavour seems to come out!
- 680 grams (1.5 pounds) of boneless chicken thighs
- Salt and pepper
- 1 (10 ounce) can of condensed cream of mushroom soup
- 1 cup water or chicken stock
- 3 Tablespoons tomato paste
- 2 Tablespoons Thai fish sauce
- 2 cloves garlic, minced
- 3 Tablespoons minced ginger
- 1 Tablespoon sugar
- 450 grams potatoes, sliced into 1-inch chunks
- 2 medium carrots, peeled and sliced into 1-inch chunks
- 1 piece green chilli, sliced thinly
- Cilantro, for topping
- Rice or bread, for serving
- 1. Season chicken with a bit of salt and pepper. Set aside for a minute.
- 2. In the ceramic bowl of your KitchenAid Slow Cooker, whisk together the cream of mushroom soup with the water/chicken stock, tomato paste, fish sauce, garlic, ginger, and sugar. Make sure to fully dissolve the tomato paste.
- 3. Place the chicken, potatoes, and carrots into the slow cooker. Sprinkle on top with the green chilli. Mix everything together to combine. The chicken and most of the vegetables will be partly submerged in the liquid.
- 4. Cook on High for 4 to 5 hours, stirring about 2 times throughout to ensure even cooking. After the 3rd hour, pierce the chicken, potatoes, and carrots to check for tenderness. (Avoid opening the lid too much so the heat doesn't get released!) More or less the stew will be cooked in about 4-1/2 hours.
- 5. Transfer the stew to a serving bowl and sprinkle with cilantro leaves. Serve warm with rice or bread.
Full disclosure: This post was sponsored by KitchenAid Philippines. Check out their Facebook page to learn more about KitchenAid!