One of my family’s favorite meals is chicken drumsticks baked in the the oven. I usually buy the large value size pack of drumsticks when they’re on sale for a $.99 a lb. (Sometimes even $.77 cents a pound- that is stock up time!) I cook as many as I can fit on the baking pan, then freeze the leftovers to use in another dish. With the absolutely freezing weather we’ve been having, I thought a chicken stew would be a great way to use up the leftover drumsticks.
We all loved this stew (including my picky son!) The stew is done in the crock pot, so it’s really easy. I actually even went to the extra effort of sauteing the onions and peppers before adding them to the crock pot!
- 3 tbs oil
- 1 onion diced
- 1 green bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 8 oz can of diced green chilies
- 8 chicken pieces such as thighs or drumsticks
- 14 oz can chopped tomatoes, drained
- 1.5 tsp of dried cumin
- pinch of cayenne
- 1 tbs Worcestershire sauce
- 1 1/4 cup chicken stock
- 1 tbsp cornstarch
- 1 cup of frozen corn, thawed
- 2 14 oz cans of white beans, drained
- salt and pepper
- Heat oil in large skillet, saute onion and bell pepper for about 5 minutes Add the garlic and green chilies and saute another minute or so. Transfer the sauteed onion mixture to the slow cooker.
- Add chicken pieces to the slow cooker and add can of tomatoes on top of chicken.
- sprinkle the salt, pepper, cayenne, cumin, garlic.
- Stir Worcestershire sauce into the chicken stock and add to the slow cooker.
- Cover and cook on low for about 6.5 hours
- Mix the cornstarch with 2 to 3 tbs of water and gently stir into the stew.
- Gently mix in the corn and beans and cook for another 30 to 40 minutes.
Serve and enjoy!
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