Saturday, September 20, 2014
RECIPE: Crock Pot Chicken Stew
This is a cold day favorite I've been making for years! It can be put together the night before, refrigerated, and put on in the morning. There are several variations and substitutions to suit individual tastes as well!
4 Chicken Breasts
6 Medium Potatoes, sliced
1 c. Frozen or Dehydrated Mixed Vegetables*
2 Cans Cream of Chicken Soup, undiluted**
1 Small Onion, chopped
1/2 tsp. Garlic Powder
1/4 tsp. Basil
1/4 tsp. Parsley
1/4 tsp. Rosemary
1/4 tsp. Sage
Salt and Pepper to taste
*Can be substituted for Broccoli, use Cream of Broccoli Soup.
*Can be substituted for Mushrooms, use Cream of Mushroom Soup.
**DIY Preservative Free Cream of Soup Recipe: HERE
Mix potatoes, veggies, onions in bottom of crock. Place chicken on top of potatoes, pour soup over chicken and add spices. Cover and cook on LOW for 6-8 hours or until potatoes are tender and chicken is cooked through. Serves 4.