Spring Vegetable and Chicken Stew

Active Time: 15 minutes
Total Time: 5 hours
Serves 6


  • 1 slow cooker liner (we used Reynolds® Slow Cooker Liners)
  • 1 1/2 lb. boneless, skinless chicken thighs, cut in chunks
  • 2 cups baby carrots, halved lengthwise
  • 1 large leek, white and light green parts only, sliced (2 cups)
  • 1 Tbsp. chopped fresh tarragon
  • 1 jar (12 oz.) chicken gravy
  • 1⁄3 cup dry white wine
  • 1 Tbsp. flour
  • 1⁄2 tsp. salt
  • 8 oz. fresh asparagus, trimmed, cut in 1- to 2-in. lengths
  • 1⁄3 cup thawed frozen peas

Reynolds® Slow Cooker Liners is a trademark of Reynolds Foil Inc.


  1. Line a 3-qt. or larger slow cooker. Put chicken, carrots, leeks and tarragon in slow cooker. Pour in gravy. Put wine, flour and salt in gravy jar; cover and shake to mix. Pour into slow cooker; toss chicken to coat. Cover and cook on low 5 to 8 hours until chicken and vegetables are tender.
  2. Turn to high. Add asparagus; cover and cook on high 10 to 15 minutes until asparagus are crisp-tender. Stir in peas.


6 Servings

Nutrition Facts

Calories: 207 
Fat: 5g
Saturated Fat: 1g
Cholesterol: 99mg
Sodium: 567mg
Carbohydrate: 15g
Dietary Fiber: 2g
Protein: 25g