Chicken stew. What spices do you add?

[Dave7]

I am going to do a slow cooker chicken stew for the family.
I am happy with the main ingredients eg potato, carrot, celery etc.
I would like to vary the normal taste.
Do you have a favourite mix of spices that you add and if so how much of if?

 

[vickster]

Tabasco and worcester sauce in everything Some chilli

 

[MichaelW2]

I do a Georgian chicken in tomato called Chakhokhbili.
Use lots of fresh parsley and coriander then double the amount.

 

[Electric_Andy]

bay leaves, pepper, that's it. I think the veg, especially swede and parsnip, make the flavour. The whole point of stew IMHO is to let the chicken, stock and veg do the talking. But if you want something different you could do it more like a tagine by adding a tagine paste, tinned tomatoes, chick peas or beans, and dried fruit

 

[Profpointy]

Cumin, corriander, mustardseed all dry fried until they "pop", ground coarsely, then used to marrinade the chicken with some youghurt. Add some turmeric, chilli garlic and a cardomom pod or two for the actual cooking

 

[welsh dragon]

In casseroles I prefer the meat and vegetables to be the main flavours. I brown everything first in the frying pan, add to the slow cooker, then break up 2 lamb, chicken, beef, OXO cubes Into the appropriate amount of water and cook for 6 to 8 hours. That's it

 

[BrumJim]

Do people still do bouquet garni bags? Pretty much most chicken and stew recipes from before I married a vegetarian included these and a bay leaf.

 

[figbat]

I’d probably reach for the thyme for a ‘classic’ flavour or maybe some paprika for something further afield.

 

[presta]

Chicken & mushroom casserole:

• Chicken
• Mushroom
• Onion
• Campbell’s condensed cream of mushroom soup
• Milk
• Mixed herbs

 

[raleighnut]

I'd use a good grind of Black Pepper and a good glugg of Worchestershire along with a couple of 'Bouillon' (oxo cubes) dissolved in the boiling water before adding to the Stew* (1 Chicken and 1 Vegetable) maybe a bit of Paprika (level teaspoon)
I did a Beef Stew once and added Chilli & Tabasco and whilst it was OK it wasn't as nice as a 'normal' Stew.

* I always add any oxo cubes and any liquid ingredients to a jug of boiling water and stir well instead of just pouring water in, a chefs tip I picked up on decades ago, it does seem to add to the flavour.

 

[Emanresu]

Find chicken and a slow cooker doesn't mix. Meat tends to be stringy and overcooked. Best to do the gravy/sauce in the cooker and then about 30 minutes at the end for the chicken.

My taste buds don't do subtle now so it's usually something with a cajun or Moroccan spice mix

 

[mistyoptic]

Smoked paprika, sweet or hot according to preference. Some tomato related item (puree or passata or tinned chopped)

 

[Bonefish Blues]

Cumin, coriander, chilli, garlic, ginger, coriander leaf to finish.

Bugger, I just made a curry ☺️

 

[numbnuts]

I just use a chicken stock cube
and chicken in a slow cooker is a no no

 

[Dogtrousers]

My wife does a really nice chicken stew that I'm pretty sure uses a base of soffrito (sp?). That is diced onion, carrots and celery. I think it's officially an Italian thing but it makes a brilliant base for all sorts of stuff. We keep bags pre chopped in the freezer.