Slow Cooked Chicken Stew


  • 1 1/2 lbs Boneless, skinless Chicken thigh chunks and boneless, skinless breast chunks
  • 1 Large Carrot
  • 1 Celery Stick
  • 1 Onion
  • 2 Potato
  • 3 Garlic Cloves
  • 1 tbsp Teriyaki Sauce
  • 4 Thyme Sprig
  • 1/3 cup White wine
  • 3 cups Chicken Stock
  • 3 tbsp Flour
  • 2 tbsp Olive Oil
  • 1 tbsp Butter
  • 1 cup Parsley
  • 1 Bay leaf
  • 1 tbsp Salt
  • 1/2 tsp Black Pepper
  • Select SAUTE- HIGH, set the time to 20 minutes with the knob. Press START.
  • When the cooking vessel is hot, add olive oil and butter.
  • Add half of the chicken pieces first by spreading as much as possible to the bottom of the pot. Sear all pieces in two batches.
  • Take chicken pieces out on a large plate.
  • Add onions, garlic, and Sauté until onions are soft for a few minutes.
  • Add carrots, celery, potatoes. Sauté until carrots are partially soft.
  • Pour in flour and stir for 2 minutes to cook the flour.
  • Stir in chicken pieces back in the pot with any juice on the plate.
  • Add wine and stir to combine.
  • Add teriyaki sauce, chicken stock, bay leaf, thyme sprig, salt, and pepper.
  • Press CANCEL.
  • Select SLOW COOK-LOW and set time to 7 hours. Press START. Make sure the pressure release is on VENT.
  • When the program ends, open the lid carefully and season with salt and pepper to taste.
  • Garnish with chopped parsley just before serving.
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