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Sunday, November 27, 2011

RECIPE: Chicken Stew

I was looking to make a big crock of stew to have for lunches for the week. I poked around some old chicken stew recipes and headed to the market to see what was good. Lo and behold... the boneless chicken thighs (you KNOW that's the King's GO TO CHICKEN) was on sale. I picked up the other ingredients and got to work. 5 Hours later... it is GREAT! Here is the newly created recipe... ENJOY!

2 lbs. boneless chicken thighs - cut ti bite sized pieces
2 cans cream of celery soup (reduced fat)
3 cups of chicken broth
8 small yukon gold potatoes - cut to bite size
1 bag of baby carrots
1 small onion - diced
1 bag of frozen mixed veggies (use whatever you'd like, but I used peas, beans, and corn)
12 crimini mushrooms - quartered
1 tsp. garlic powder
2 tsp. thyme
1 tsp. pepper
1 tsp. basil
pinch of salt
  • Brown chicken with onion
  • combine all ingredients in slow cooker (except frozen veggies)
  • cook on low for 5 hours or until the potatoes and carrots are tender
  • Add frozen veggies and cook for an additional 20 minutes
  • ENJOY!




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