Cooked this on the day we went to Sentosa… just chopped everything up (except the chicken) and dumped them into the slow cooker and we were off to Sentosa and I didn’t even need to worry about what if I don’t have time to prepare dinner when we get home! π Isn’t the slow cooker a wonderful invention? lol…
Alicia’s share (I shredded the chicken and cut up the mushrooms and lightly mashed up the carrots and potatoes):
You can serve the stew in this manner for the younger tots.
Crockpot chicken stew
Ingredients
- 3 chicken thighs (deskinned, deboned, visible fats removed)
- 5 big white button mushrooms (remove stem)
- 1/2 large white onion
- 3 thin sticks of leek
- 2 carrots
- 4 small potatoes
- 400-500ml water or stock
- cornflour
Seasoning (after cooking’s done):
- light soy sauce
- ground white pepper
Marinade for chicken:
- oyster sauce
- Lee Kum Kee chicken marinade
- brown sugar
- ground black pepper
- cornflour
Method:
- Marinate the chicken.
- Peel the carrots and potatoes then cut them into small chunks.
- Slice the mushrooms, leek and onion.
- Place the carrot and potato chunks into the slow cooker first, followed by the leek and onion then the mushroom, chicken and water/stock.
- Cook on low for 6hours.
- Remove some potato chunks, mash and return to the stew .
- Add in the cornflour to further thicken the stew if the stew’s not thick enough.
- Remove toddler’s share before adding seasoning.
- Serve hot with rice.
Alicia’s response was rather lukewarm again… I think she may not like the taste of leek so the next time I shall try to remove it and add maybe tomatoes instead.. π
For toddler’s consumption:
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Serve as shown in picture above for young tots.
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For older tots more accustomed to larger chunks and more textures, simply cut the potato and carrot into smaller pieces and tear the chicken into bite-size pieces.
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If your tot is fond of mushrooms as well, cut the mushrooms into small bits to prevent choking.