Sunday, January 27, 2013

4 Hrs

Slow Cooked Chicken Stew


Boneless, skinless chicken thighs, 2-3#
1/3 cup water
1 can (10 3/4 ounces) cream of mushroom soup
salt and pepper, to taste
3 medium potatoes, cubed
2 medium onions, cubed
Fresh garlic, diced, to taste
1 can (10 3/4 ounces) kernel corn, drained
1 can (8 ounces) tomato sauce


Cut chicken thighs into bite size pieces.  Mix mushroom soup with water in slow cooker.  Add chicken pieces, salt and pepper.  Cook for 1 hour on HIGH, then add all other ingredients and cook on LOW for 8 hours or cook for 4 hours on HIGH.  Serve hot with crackers.

Serves 3 to 6... or 1 for 3-5 days.

It’s been a long time between crockpot uses... never quite understand why I wait so long.  But it was finally time once again, so I got the ingredients above and made a pot of goodness to enjoy today and into the new week.  The house smells great and of course it's delicious!

1 comment:

  1. I'm showing this to Maralee! Sounds great, she will get extra packages of chicken when on sale and cook it all, cube it and put in baggies and freeze and then pulls out the needed amount to use in salads, soups, or anything!