Crockpot Chicken Stew
2 lbs. boneless, skinless chicken breasts, cut in 1-inch chunks
2 large onions, sliced
2 large carrots, cut in 1-inch slices
3 medium potatoes, cut in 1-inch chunks
3-1/2 cups chicken broth
1 tsp celery seed
1 tsp dried thyme
1/2 tsp black pepper
salt to taste
8 ounces sliced mushrooms
1 cup frozen corn
1 cup frozen peas
Combine all ingredients in the crockpot. Stir well.
Cover and cook on LOW 6 to 8 hours until chicken is done and vegetables are tender.
Serves 6 to 8
Recipe submitted by Patrick on 10/6/99
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