New recipes

Spicy chicken drumstick stew for the slow cooker recipe

Spicy chicken drumstick stew for the slow cooker recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken leg

These jerk-seasoned drumsticks are rich, tasty, spicy and easy, lovely served with roast potatoes. Sit back and let the slow cooker do all the work with this stew, easy to pop on before work and ready when you get home.


Buckinghamshire, England, UK

17 people made this

IngredientsServes: 6

  • oil for frying
  • 6 chicken drumsticks
  • 2 (400g) tins chopped tomatoes
  • 1 handful frozen baby carrots
  • 1 handful frozen peas
  • 2 onions, chopped
  • 2 cloves chopped garlic
  • 350ml beef stock
  • 2 tablespoons Jamaican jerk herb and spice blend
  • 2 teaspoons paprika
  • salt and pepper, to taste
  • 1 dash sweet chilli sauce

MethodPrep:15min ›Cook:10hr ›Ready in:10hr15min

  1. Preheat the slow cooker to low.
  2. Heat oil in a frying pan and fry the drumsticks over medium-high heat until golden brown on all sides. Transfer to the slow cooker along with all the other ingredients.
  3. Cook on low until the chicken is no longer pink in the centre, about 10 hours. Serve immediately.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Really tasty! Go easy on the jerk spice cos it's got a kick and I added tomato puree and more than a dash sweet chilli sauce.-23 Nov 2017


Chicken Stew

Ultra tender flesh and super crispy skin smothered in a thick savoury sauce with vegetables. This Chicken Stew is slow cooked in the oven to develop deep, incredible flavours. The smell that fills the house when it’s in the oven is simply wonderful!

Made with skin on chicken thighs and drumsticks, this Chicken Stew recipe is a firm favourite during the colder months along with Beef Stew, Pot Roast and Beef Bourguignon. Mop your bowl clean with Irish Soda Bread, a quick and easy rustic no-yeast bread!


Reviews ( 76 )

We really enjoy this recipe. I make it with a little more chicken than called for and skip the tortillas. I also cut the cumin to half, because it's not a favorite, and increase the garlic, because we love it. I always use red potatoes and leave them unpeeled. This time I made it with roasted corn from Trader Joe's, and really liked the flavor it added. The quality of the salsa makes a difference, too. I like it hot!

My family loved this dish! I'm in middle school, and we started to have me cook a dish once a month. This was my first time, and it went great! It is such an easy dish, and "flexible" if you will. You can add or take out, or substitute anything you want. I would definitely recommend it. I used all the ingredients in the directions, and I used Tomato Roja Chipotle Salsa to give it a little more kick

This is a fantastic recipe. I just use a pound of whatever chicken I have on hand, and I don't use tortillas in the crockpot. I serve the chicken stew with a handful of tortilla chips or Fritos, and it is excellent. It also doesn't have to be precise to work. you can improvise and substitute as you wish. I've used Tabasco instead of chile powder, which also works well.

This is consistently one of my go-to recipes! Even my picky daughter loves it. I've prepared it exactly as written with great results---well, minus the strips of tortillas. We leave those out. I've also tweaked on occasion to reflect the ingredients I had on hand(or didn't have on hand!). I've doubled it and used a bag of diced frozen potatoes(hash brown) in lieu of the potatoes. And I've made it with a can of petite diced tomatoes when I didn't have salsa----just added taco seasoning or extra garlic and cumin. I've also used canned corn (added toward the end of cooking time) when I didn't have frozen corn. Love that I can just dump ingredients in and leave it. I also love how tender my chicken comes out(sometimes I pre-cut the chicken instead of shredding at the end but that's good, too!) I do almost always use chicken breast exclusively---and the recipe is very forgiving if you just use however much chicken you have in the fridge or freezer!

I added more chicken broth, prob almost 2 cups more and a can of black bean towards the end. mine took way longer to cook but my crock pot was full to the brim. I really like it and so does the BF but i feel like its missing something. maybe salt? did anyone have a problem with blandness in the veggies?

We loved this stew! I only added one potato, and I did substituted the salt for chicken bouillon. I also added a small jar of taco sauce after sampling, but I have a cold, so my taste buds needed more kick. I topped each bowl of soup with sour cream, pickled jalapenos, and tortilla chips. Enjoy!

This was delicious - I made it exactly like the recipe except that I used cut up Rotisserie chicken and also did what another reviewer suggested and used a packet of Taco Seasoning in place of recipe seasonings. A great winter slow cooker dish. and because my chicken was pre-cooked, I cooked this on high in a slow cooker for 3.5 hrs.

Blah. The chicken didn't really pick up any of the flavor and the potatoes taste undercooked even though they were cut small and cooked on high for 4 hours. The highlight of the soup is that I used hot chipotle salsa, which gives the broth a nice flavor. Nevertheless, I won't make this again.

I made this in the slow cooker yesterday and the house smelled Fantastic. This was an awesome recipe. We love spicy food so I had to kick up the spice a notch. I changed a couple of things- I browned the chicken before putting it into the crock pot, added some jarred jalapenos and their juice, added chipotle powder and subbed canned black beans for the corn (added the black beans during the last 1/2 hour). This stew was amazing. I will definitely put it into the rotation. The perfect meal for a crisp autumn day!!

I didn't hate it, but it's not something I'll make again. This was a little liquidy for me. Despite being a carnivore, I'm not a big fan of meats in soup. There's something about meat brewing in liquid/broth for a period of time, that grosses me out. I love crockpot meals, and lately, I've been obsessed with reciepes I can freeze for lunches, but this was much better the first day. Maybe I did something wrong.

This was very good and was almost a twist on chicken tortilla soup but thicker or more chunky. Nice spice and color.

Delish, a fair amount of prep work, but can be prepared ahead of time. I used hot salsa, and will make it again for sure

This is one of the best dishes I make in the crock pot and my family LOVES it! If you like tortilla soup then you'll love this. I've made it many times and often I leave out the potatoes or I only add one and I use a whole jar of Pace Picante (16 oz.). It really is delicious and easy.

Great recipe:) I omitted the corn and added a can of black beans, a can of stewed tomatoes, and a can of tomatoes with green chilies:)

I used sweet potatoes instead of baking potatoes and browned the chicken before I put it in the slow cooker. I also didn't have salsa so I used a can of spicy diced tomatoes. Made a beer bread to go with this. My family loved it all. Will definitely be a keeper reciepe! To leb7934. I would not have been able to double this in my crock pot. was filled to the top , however my crockpot is pretty old, newer ones have more room

I want to make this for a camping trip next week. I have a decent amount of people to feed over the course of 4 days. Does this batch fill up the crockpot or could you potentially double the recipe? let me know please, thanks!

This is AMAZING. Probably one of the best things I've ever made in the crock pot. Used an 8 oz jar of salsa instead of 12.5 oz and only 3 large chicken thighs instead of four and a breast. That was PLENTY of meat for this. Note that the cooking time was shorter for this recipe than for most slow cooker recipes so the potatoes were a little undercooked - def. cut them smaller than you would for most crock pot recipes.

I made this today and my family loved it. I cooked it longer than 4 hours, shredding the chicken after 4 and putting it back in the pot. Added the tortillas also, but ended up adding two more sliced tortillas so that it would be more like stew instead of soup. Ended up cooking it in the crock pot a total of 6 hours. Served it over rice. Delicious!

I tripled the recipe. Hubby really likes it as do I. I did not add the corn tortilla shells, instead, it was served with french bread. Per hubby's request.

One of my "go to" meals. I usually just do frozen breasts or chicken tenderloins and leave out the tortilla strips (personal preference). Really like the kick and it freezes pretty well, only the potatoes don't really un-thaw to their full just out of the crock pot potential.

Delicious. So I made mine into a mexican version by adding a small can of green chili's, 2 serrano's, 1.5 C chopped cilantro, doubled the cumin and chili powder, omitted the salsa, and used only 1 potato instead of 2. I added 4 of the 6 tortillas to the soup early on in the cooking so they would become very mushy and pliable and almost disinegrate into the stew. At the end of the cooking time, I removed the chicken, and using an emersion blender I partially blended the stew without the chicken, this thckened it up quite nicely. Then shredded the chicken and added it back in. With the remaining 2 tortillas, I made into strips and fried them up in some very hot peanut oil and were used for serving as a garnish. I laddled some of the stew into the bowl, topped it with shredded jack cheese, then some of the crunchy tortilla strips, and topped with some chopped cilantro. My friends raved about this for weeks, and everyone wanted the recipe!


Slow Cooker Spicy Chicken Stew

I may have just booked our summer vacation but I have to be careful not to get ahead of myself. While my heart is ready for tank tops and flip flops, my head (and freezing fingers and toes) tell me that winter is still here. At least the upside is that we can still comfort ourselves with warm bowls of steaming soup! This Slow Cooker Spicy Chicken Chicken Stew makes it worth scraping a few more frosty windows.

This is a super simple to make stew but is also something different from the norm. Plus, the super spiciness will keep you extra warm!

Make sure to toast up some of your favorite french bread or crusty bread to serve with it. I mean, what's the point of soup if you don't get to eat bread?!

A couple of things to note before I leave you to the recipe. use chicken thighs for the best flavor and two different kinds of beans to add some different textures. Control the spice by the amount of hot sauce and you will have a soup suited to your families tastes!


2 pounds chicken drummies, thawed if frozen
1/2 cup chili sauce
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
3 drops hot pepper sauce
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced

Pat the chicken drummies dry with a paper towel and place on broiler pan. Broil 5-6 inches from the heat for 8-10 minutes, turning often, until chicken is browned. Place in 3 or 4 quart crock pot.

Mix remaining ingredients in a small bowl and pour over drummies. Cover and cook on low for 4-5 hours. These can be held for 1 hour after the cooking time on low.


Spicy Slow Cooker Orange Chicken Drumsticks

There are few classic finger foods as popular as chicken drumsticks. Whether it’s for an appetizer during the football game or for weeknight dinner, this easy recipe will be a hit with the whole family. Enjoy them with a side of sautéed veggies for a well-balanced meal.


Orange chicken is not usually prepared with healthy ingredients. The Asian-inspired dish is one of my favorite comfort foods, so I went looking for an alternative method to prepare it. Drumsticks are definitely allowed on the Paleo diet, it was just a matter of finding more nutritious toppings. In this recipe we avoid any kind of sugary sauce loaded with preservatives. Instead, natural ingredients are combined in the slow cooker to make a delicious, sticky, and (most importantly) healthy sauce.

Cooking drumsticks in the slow cooker is a simple and effective way to make them. You could of course use thighs or wings instead of drumsticks, but in my opinion drumsticks are more fun to eat. Although it may seem like a long list of ingredients for the sauce, the flavor turns out rich and citrusy. Once everything is in the slow cooker you can go about your own business for a few hours and forget about it.

Once the chicken is done cooking, there is just one more step. In order to get the thick, sticky sauce, transfer the slow cooker liquid to a small saucepan and simmer it to reduce. Once the sauce has become syrupy, it can be drizzled over the drumsticks.

Chicken drumsticks are often enjoyed by many, but are usually coated in an unhealthy sauce or deep-fried. Instead, enjoy a popular finger food with this healthier Paleo-friendly version of classic orange chicken. This recipe is a nice alternative to regular barbecue chicken, instead using a honey-sweetened sauce with orange and garlic. It’s finger-licking, lip-smacking good.


Spicy Crock Pot Drumsticks

These drumsticks are perfect to make for a game day crowd. Throw them in the slow cooker the night before or in the morning and have fall-off-the-bone tender, spicy chicken ready by kickoff.
By Tina Putzing

I keep forgetting how awesome slow cookers are, but I’m reminded of the fact every fall when I start seeing Crock Pot recipes pop up all over the place. Any contraption that lets me chuck ingredients into a big pot, walk away for a few hours (maybe watch a few episodes of Castle), and then come back to find a hot, delicious, perfectly-cooked meal is a big time win in my book. Crock Pots – best human invention ever? Probably, yes. Definitely top 10.

Reignite your Romance at Prime 1024

These hot and sticky wings, made in a slow cooker, are about as easy as you’d expect. Mix up a quick sauce, pour it over some raw chicken, set everything to cook low and slow in your Crock Pot, head to bed (or whatever)…and voila! Spicy, sticky, tender, flavorful chicken that is quite literally falling off the bone.


We also love slow cooker buffalo chicken thighs!

We are all about using what we have or what is on sale at the grocery store. Try adding chicken thighs to the recipe.

The buffalo sauce goes so well with thighs as well and is sure to be a hit. Since this recipe is so easy and quick, you won’t be tempted to grab take out and save even more money.

By shopping when things are on sale I save money on groceries and it really helps our budget. If you have a crazy schedule, it can even be accomplished during busy week with quick and easy recipes like this one.

I actually cut our grocery bill by 50% off by following these 8 Tips for for Saving Money on Groceries by Menu Planning! You can do the same thing and use that money for something else!


Here's what you'll need

We made the video for this one a few weeks ago, before we got our new Crock Pot (which I absolutely L-O-V-E by the way. You can sear the meat, cook the onions etc on the sear setting, so there's no need to do any pre-cooking in a pan first. If there's a way to save on washing up you can always count me in).

So whilst we videoed it with some initial frying, I'll be using the Crock Pot for the whole thing next time.

First we soften the onions, seal the chicken and stir in the garlic and spices:

Cook for a few minutes until the spices release their fragrance:

Then add the stock, coconut milk, tomatoes and a little sugar, before slow cooking for 3-4 hours.

Serve it up with boiled rice and Garlic Naan or Chapatti.

The curry uses a fair number of spices as well as 3 teaspoons of HOT chilli powder to give you a medium-hot curry. If you want to dial down the heat, just use less or replace with mild chilli powder.

If you want to make enough for leftovers, you can double the amounts of everything no problem, If you do this, you may need to stir in a little cornflour slurry at the end to thicken it (1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water).

Any leftovers can be cooled, covered and refrigerated or frozen for a super-quick mid-week meal.

My friend Katherine over at Veggie Desserts has an easy naan bread recipe that would be great with this too!


  • 1 1/2 pounds baby red potatoes, halved
  • 2 cups baby carrots
  • 1 medium onion, cut into wedges
  • 3 pounds bone-in chicken thighs and drumsticks, skin removed
  • 1/2 cup water
  • 1 tablespoon Lawry's® Seasoned Salt
  • 2 teaspoons McCormick® Parsley Flakes
  • 1/2 teaspoon McCormick® Coarse Ground Black Pepper
  • 3 tablespoons cornstarch
  • 1/2 cup milk

Key Products



Comments:

  1. Jaques

    Opportunity topic

  2. Faerisar

    I believe that you are wrong. Email me at PM.

  3. Tochtli

    now one question: who will get me from under the table !?



Write a message