Crock Pot Chicken Stew
Description
This Indian main features Chicken, Carrots; cut diagonally in. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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" chunks 3 md Idaho potatoes; chunked 2 lg Onions (I like vidalia's -when in
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season ) -Seasoned pepper;to taste 1/4 ts Thyme 1/4 ts Basil 1/4 ts Oregano 1 cn
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Cream of chicken soup (condensed soup) 1 tb Worcestershire sauce
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Place half of veggies in the pot,
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add chicken.
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Mix pepper and spices and sprinkle over meat.
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Add the rest of veggies and top with the soup.
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Sprinkle with Worcestershire sauce.
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Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done.
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I put it on in the morning and its ready whenever we are.
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The only bad part about this recipe is that you have to take the meat off the bones.
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Mine is usually cooked to the point where it falls off the bones but you still have that mess.
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If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately.
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Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.
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//ichael ================= & Ms.
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// | /- // | //eslie
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 90.5kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 72.2mg4%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 2.1g9%
- Sugars 3.5g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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