Sunday, September 30, 2007

Chicken Stew

2 lbs boneless skinless chicken breast, cut into 1" cubes
2 large onions, quartered and cut into 1/2" slices
1 cup baby carrots, or 2 large carrots cut into 1" slices
3 medium potatoes, cut into 1" cubes
3 1/2 cups chicken broth
1 tsp celery seed
1 tsp dried thyme
1/2 tsp black pepper
salt to taste
8 oz sliced mushrooms
1 cup frozen corn, thawed
1 cup frozen peas, thawed

Combine all ingredients except peas in the slow cooker. Cover and cook on low for 6-8 hours, until chicken is done and vegetables are tender. Stir in peas the last 30 minutes. Serves 6-8.

For dumplings, when you add in the peas place canned biscuits over the top of the stew, re-cover the crockpot and let cook until biscuits are done. They won't be brown, but they will be cooked.

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