Addictive Slow Cooker Japanese Chicken Cream Stew

Cream stew is a beloved “Yoshoku” (Japanese-style Western) comfort food. Using a slow cooker makes the chicken incredibly tender and the vegetables melt-in-your-mouth soft. It’s the perfect warm meal for a busy day!

Ingredients (1 Serving)

Note: In the video, I am cooking 4 servings.

• Chicken: 60g (2.1 oz)
  Chicken thigh is recommended, but breast works too. Skin on or off is up to your preference.

• Onion: 50g (1.8 oz)

• Carrot: 25g (0.9 oz)

• Potato: 25g (0.9 oz)

• Sweet Potato: 25g (0.9 oz)
  You can substitute this with more potato if you prefer. In that case, use 50g (1.8 oz) of potato in total.

• Water: 120ml (0.5 US cup)

• Miso: 1/4 to 1/2 tsp
  Optional, but it adds a great depth of flavor.

• Milk: 25ml (0.1 US cup)

• Japanese Cream Stew Roux: 1 cube

Instructions

1. Prepare the Ingredients: Cut the chicken and all vegetables into bite-sized chunks. Large cuts are fine as they will become very soft in the slow cooker.

2. Combine in the Slow Cooker: Place the chicken and vegetables into the slow cooker. Add the water and miso, stirring slightly to dissolve the miso.

3. Slow Cook: Close the lid and cook on your preferred setting for 6 to 8 hours.

4. Add the Finishing Touches: Add the milk and the cream stew roux cube. Let it sit for about 5 minutes until the roux softens, then stir well until fully dissolved.

5. Final Simmer: Cook for an additional 15 minutes to let the sauce thicken.

6. Serve: Give it one last stir and enjoy your warm Japanese cream stew!

Tips for Success

If you can’t find Japanese cream stew roux at your local Asian grocery store, you can find it online. The addition of miso is my “secret ingredient”—it adds a rich umami flavor that pairs perfectly with the creamy milk base!