Category Archives: Quick&Easy

Slow-Cooker Chicken Stew

I apologize (I do that alot) for not posting for quite a while. I’ve been completely wrapped up in grade 8 homework assignments, and then I had to skip school yesterday because I was really sick. Don’t worry though, I feel much better today ūüôā

When you’re sick, all you really want is chicken soup, right? Unless, of course, you’re vegetarian/vegan, but don’t you still long for the hot, soothing broth, and just-tender veggies? Of course you do, it’s the ultimate comfort food. I threw all my ingredients in my slow-cooker this morning before heading off to school, then when I got home I cooked and added my chicken, but I really don’t think it matters. It’s healthy, hearty and oh-so delicious!

Slow-Cooker Chicken Stew
Serves about 9

  • 1 cup carrots, coarsely chopped (I actually used baby)
  • 1 cup celery,¬†coarsely¬†chopped
  • 1 tomato, cut up into small-medium chunks
  • 1 cup peas (mine were canned)
  • 8 cups chicken stock (I didn’t have enough stock, so I used 4 cups of stock to 4 cups of water, but I bet it would be alot better this way!)
  • 1 whole red onion, diced
  • 1 clove garlic, minced
  • 2 sprigs rosemary
  • 1/2 tsp thyme, devided into two 1/4 tsp
  • 2-3 skinless, boneless chicken breasts (I had a half of a leftover breast in the fridge which I heated up, and 2 more which I cooked just prior to throwing into the soup)
  • 2 cups chicken stock or water
  1. Combine the first 9 ingredients in the Slow-Cooker (only 1 sprig of rosemary and 1/4 tsp thyme) and cook for 8 hours on low (4 hours on high).
  2. When you have only about 30 mins remaining, place chicken in a heavy-bottomed saucepan and cover with broth (or water) and the remaining herbs. Cover and bring to a boil.
  3. Reduce heat to a gentle simmer and cook for 10 minutes, then turn the heat off and allow the chicken to sit in the hot stock for 15 minutes more.
  4. Puree 2 cups of your soup in a blender, or less if you like a chunky soup. Return to Slow-Cooker.
  5. Chop chicken into bite-size chunks (or however big you’d like) and add to the Slow-Cooker. Enjoy immediately, or wait about an hour, leaving the Slow-Cooker on “warm”.
  6. ENJOY!

    This is how the soup looked BEFORE being pureed/chicken added.


    AFTER being pureed, but before the chicken


    The final result, after puree and chicken! Yummy!


Pumpkin Pie Porridge


Ugh, iPod photos never turn out right

I actually stole this recipe from this blog here. However, I suppose I altered it a bit to my personal preference, and let me tell you, it was delicious. I mean it; it tasted exactly like autumn would if God Himself decided to take a bite of one of our seasons. Plus it’s oh-so super simple, and a great way to use up any pumpkin you have leftover from baking (it stores actually very well in the fridge, uncovered, in it’s can).

Just FYI: the original blog-post recipe calls for your own cooked pumpkin, and pumpkin pie spice. I had neither, so I guess you’re all stuck with my recipe ūüėČ Also, I changed the name of the recipe to Pumpkin Pie Porridge in replacement of Pumpkin Pie Oatmeal, the reason for this being my granddad, the main influence in everything I do and live for, is English. He lived there until he was about 20-something; after WWII he came all the way over here to Canada, had my daddy, who then had me and… well… long story short, I find it really very irritating when people refer to the dish as oatmeal, when it should be porridge.

Pumpkin Pie Porridge
Serves 1


  • 1/4 cup quick-cooking rolled oats
  • 1/4 cup canned pumpkin puree
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp margarine ( I know, it’s not healthy or natural or whatnot, but I find butter SO¬†unappealing¬†and nasty… you can use butter, ghee or whatever you want )
  • pinch of salt
  • 3/4 cup water ( it’ll look like a lot, but really, it isn’t )
  1. Combine all ingredients in a small pot over medium heat, and stir together until all are combined. Continue stirring for about 5 minutes, or until mixture reaches desired consistency. Top with just a sprinkle of pure brown sugar, and scrape every little bit out of the bowl eat, savouring the pure fall flavours.
Nutrition Facts
Calories 94; Fat 3g; Carbs 16g; Protein 3g; Sodium 24mg; Fibre 3g; Sugar 1g; Vitamin A 45%; Vitamin C 3%; Calcium 3%; Iron 4%
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Posted by on November 7, 2011 in Breakfast, Low-Cal, Quick&Easy