1 pound boneless chicken,
cubed
2 cups potato, chopped (peeled if desired)
1 cup carrots, chopped
1 cup celery, chopped
1 can chicken broth (14.5 oz.)
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
2 cups potato, chopped (peeled if desired)
1 cup carrots, chopped
1 cup celery, chopped
1 can chicken broth (14.5 oz.)
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon of thyme1 clove minced garlic
3 TBS heavy cream
1 cup frozen peas & corn
roux (Melt 4 TBS butter on stove top. Stir in about 4 TBS of flour - one TBS at a time - until roux reaches desired thickness)
3 TBS heavy cream
1 cup frozen peas & corn
roux (Melt 4 TBS butter on stove top. Stir in about 4 TBS of flour - one TBS at a time - until roux reaches desired thickness)
Directions
Put all ingredients except heavy cream, frozen peas & corn, and roux into 3.5 quart crock pot. Turn on low for 6 to 8 hours. During last half hour or hour of cooking, stir in cream, frozen peas and corn, and roux and allow stew to thicken.
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