Spectrum Warriors: Life Through The Autism Spectrum

Slowcooker Chicken Bacon Stew

I love my slow cooker. I look forward to the start of fall/winter so I can pull it out and start making large batches of stews and soups.

Because my daughter has food issues and is not able to tolerate a lot of gassy/green vegetables, our stews have a little twist.  This particular recipe’s flair is courtesy of my daughter – a suggestion she had when I asked if she wanted chicken stew for dinner one night – and now it’s a staple in our house.


  • 1/2 tsp thyme
  • 1/2 tbsp sage
  • 1 tsp sage
  • 1/4 tsp ginger
  • 5 pieces cooked bacon, chopped
  • 2-3 boneless chicken breasts or 4-6 chicken thighs
  • 1 sweet potato, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 small potatoes, peeled and chopped
  • 3 carrots, peeled and chopped
  • 1-2 pieces of celery, finely chopped
  • 4-6 cups of chicken broth (home made is best if you have it)
  • You can also add onion and garlic if you like, my daughter won’t eat anything with onions because of the texture once slow cooked, so we leave them out. I often add garlic…
  • Salt and pepper to taste
  • 2-3 tbsp of flour (gluten or gluten-free) or corn starch

I like to brown my chicken first, dredged in a little flour and seasoning, I find it helps thicken the stew. I don’t usually dice the chicken first – as if you leave it long enough, it will shred and fall apart. However, if you like your stew more in chunks, go ahead and dice at this stage.

Place all ingredients in the slow cooker – except for the sweet potatoes and flour. Turn on the slow cooker to low and let simmer for 6-8 hours. If you are pinched for time, you can cook on high for about 4 hours. If you didn’t brown the chicken first – these are minimum times for cooking. I tend to omit the sweet potatoes until about about halfway through cooking as they tend to soften and fall apart within just a couple of hours.

Near the end of the cooking process (about an hour before) I usually take a look how thin the broth looks and then take some flour (about 2 tbspns) and (cold) water (1/4 cup) and mix it together until there are no lumps and then add into the slow cooker to give it a nice, thicker gravy style broth.

This is a nice change to a traditional stews with a smokey flavour from the bacon. I forgot to take a picture when I made this on the weekend – will try to remember to do so next time we make it – which is usually weekly :).

Happy stewing!



  1. Sister Madly

    I, too, have always had an aversion to green veggies, although as an adult it has somewhat straighten itself out (still hate the taste, but I try salads now and then) I applaud you for working around this situation for your daughter- it can be really tough on a kid. 😉

    • Thanks for the compliment. Food should be fun – and it’s awful when it’s not – especially for kids, and especially when it’s not just because they just don’t like them, but have a real “medical” reason for not being able to eat them.

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