Cuisine: Stew

Lentil & Chicken Sausage Stew

I was rummaging through my pantry and realized I have an abundance of lentils. Lentils are a powerhouse of nutrition, very inexpensive and extremely versatile. Everyone should be eating more lentils! This Lentil & Chicken Sausage Stew is made in a slow cooker and perfect for the chilly autumn night. Serve it with a loaf of crusty bread and a crisp green salad.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 8 hrs
  • Yields: 6 - 8 Servings

Beef With Red Wine Sauce

Beef with Red Wine Sauce is an easy dinner all done in a slow cooker. This beef is flavored with gravy and mushrooms, and is hearty and filling. Serve it over buttered noodles or mashed potatoes.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 6 hrs
  • Yields: 6 Servings

Creamy Chicken with Biscuits in a Slow Cooker

Creamy Chicken with Biscuits in a Slow Cooker only takes 15 minutes to prepare and it's ready for the slow cooker. It's so simple and yet so satisfying, the ultimate comfort food.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 6 hrs 5 mins
  • Yields: 6 Servings

Chicken Cacciatore in a Slow Cooker

This Chicken Cacciatore in a Slow Cooker is a wonderful meal to come home to. It takes about 10 minutes to make, so easy and so good.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 9 hrs
  • Yields: 4 Servings

Badem Joon

My friend Chris made this Persian eggplant stew called Badem Joon. You can make it with lamb or beef. He served it with basmati rice. It's really delicious!

By Leslie Blythe

  • Prep: 1 hr
  • Cook: 2 hrs
  • Yields: 4 Servings

Tuscan Bean & Chicken Stew in a Slow Cooker

This Tuscan Bean & Chicken Stew in a Slow Cooker is so easy to make. Adding the chicken during the last two hours of cooking allows the meat to remain moist. Adding Parmesan rind imparts a depth of flavor to the dish.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 7 hrs 30 mins
  • Yields: 10 - 12 Servings

Japanese Beef Curry

Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under their administration. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish. Vermont Curry ready made curry roux is one of the most popular brands. Though, it is very good, it contains MSG. So here is a recipe from scratch.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 2 hrs 15 mins
  • Yields: 4 - 6 Servings

Braised Chicken with Onions, Rosemary and Sage

Braising, from the French “braiser”, is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with liquid. Usually, the dish is covered and cooked at a very low simmer until the meat is fork tender. Often the cooking liquid is finished to create a sauce or gravy. I used chicken legs and thighs. Also, if you can't find pancetta, you can use bacon.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 55 mins
  • Yields: 4 Servings

Moroccan Chicken with Apricots, Almonds & Chickpeas

This wonderful Moroccan chicken dish is meant to be cooked in a tagine. A tagine is a unique type of ceramic or clay cookware that's popular in Morocco. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone. The word "tagine" also refers to the dish which is slow-cooked inside the cooking vessel. Typically, a tagine is a rich stew of meat, chicken, or fish, and most often includes vegetables or fruit.

However, you can easily make this dish in a Dutch oven or crockpot.

By Leslie Blythe

  • Prep: 25 mins
  • Cook: 1 hr
  • Yields: 6 - 8 Servings

Red Beans, Andouille Sausage & Rice Stew

This classic Cajun dish is done in a crockpot. You throw the rice and green peppers in at the end. It's great to serve it with a baguette or corn bread to sop up the spicy juices!

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 6 hrs
  • Yields: 6 Servings