Hearty Chicken Vegetable Stew

Hearty Chicken Vegetable Stew

Prep Time


Cook Time




What tastes better during the colder months of fall and winter than a hearty stew full of good things that will warm your tummy and lift the spirit? This easy slow cooker dish is ideal for feeding a few or for feeding a crowd.

Recipe courtesy TABASCO


  • 2 pounds boneless, skinless chicken, cut into 1-inch pieces
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon dried tarragon
  • 1 tablespoon butter or margarine
  • 1 tablespoon vegetable oil
  • 1 cup chicken broth
  • 1/2 cup white wine or dry vermouth
  • 2 teaspoons original Tabasco® brand pepper sauce
  • 2 cups baby carrots
  • 2 cups mushrooms, halved
  • 3 cups cooked egg noodles


  • 1 Combine chicken with flour, 1 teaspoon salt and tarragon in medium bowl; mix well.
  • 2 Heat butter and oil in large skillet over medium-high heat. Add chicken and cook until well browned on all sides, stirring frequently.
  • 3 Remove cooked chicken to slow cooker; add chicken broth, wine, Tabasco sauce, carrots, mushrooms and 1/2 teaspoon salt.
  • 4 Cover and cook on HIGH for 3 hours, until chicken and vegetables are tender, stirring occasionally.
  • 5 Serve stew over cooked egg noodles.


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