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  • Crockpot Chicken Stew

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    Crockpot Chicken Stew
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb boneless, skinless chicken breasts and/or possibly thighs
    • 1/2 sm onion, minced
    • 1 x clove garlic, chopped
    • 2 x celery ribs, minced
    • 2 lrg carrots, pared and minced
    • 2 x potatoes, pared and minced
    • 1/4 lb of frzn peas
    • 1/2 can cut green beans, liquid removed
    • 1 can (10 3/4 ounces) cream chicken soup
    • 1/2 x soup can water (might need more, up to one c.) salt and pepper to taste Wondra Flour (use regular flour or possibly cornstarch if you do not have Wondra) for thickening, if necessary

    Directions

    1. Put soup and water in crockpot. Place chicken in crockpot. Layer vegetables on top, including peas and green beans. Pour more water in crockpot to just cover the vegetables. Cook on low for about 8-10 hrs, till the chicken is falling apart. Make a roux with 1/2 c. of broth from the crockpot (cold it to room temperature) and Wondra flour. Do not make the roux too thick, it should be kind of runny. Add in the roux to the crockpot and mix well. Cover and cook on LOW for about 15-20 min more.
    2. YIELD: 4 servings. Notes: You can make this on the stovetop too in a big stockpot. Use the dumpling recipe from a box of Bisquick, and add in a teaspoon of sage to it for a stuffing flavor. If you want to add in dumplings to the crockpot, boil a separate pot of water on the stove for them and then just add in them to the crockpot after they cook.

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