Monday, January 23, 2012

Slow Cooker Chicken Stew Recipe

2 potatoes peeled, diced chunky and cooked until tender,  add to crock-pot near the end of cooking time (optional)
2 cups of chunky chopped carrots
1 package of frozen sweet corn
2 stalks of celery, chopped in chunks
1-2 onion, thickly sliced
2 cloves of garlic, minced
1 (12.5 oz.) jar of salsa
1 can black beans, rinsed and drained
1 bag of frozen Lima's
1 can of Rotel Tomatoes
2 tsp of salt
1 1/2 tsp ground cumin
1 tsp or more of chili powder
1/2 tsp of black pepper
1/4 tsp of cayenne pepper
2-3 chicken breast
2 1/2 cups chicken broth

Place all ingredients in your slow cooker.  Place raw chicken on top of vegetables and seasonings.  Pour chicken broth over chicken and vegetables.  Cover Slow Cooker and cook on high for 4 hours.  Add potatoes near the end of your cooking time. Thicken with some cornstarch and water if you want stew to be a bit thicker consistency.  Take chicken breast out and either shred or cut in chunks and then place them back into the crock-pot and serve.

Comments:  I love this recipe because all of the vegetables are cut a bit chunkier than you might cut them for soup and you get to put the whole chicken breast into the crock-pot raw.  I have even put the chicken breast  in frozen if I choose to cook it on low for 6-8 hours instead of on high for 4.   It does need a bit of cornstarch slurry added if you want it to look like stew.  I have not had luck adding the potatoes directly into the crock pot at the beginning of the recipe, they do not get tender.  I think it has something to do with the tomato juices from the Rotel and Salsa, but not sure.  Alton Brown would know!  I don't always add them because of this.  Lots of flavor, easy and delicious!

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