Crock Pot Chicken Stew
By
Karen Morris
@Yumyums4me
2
Ingredients
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2 clovegarlic, chopped
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1 largelg. white onion, coarsely chopped
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2 Tbspmrs. dash garlic herb seasoning
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2 largelg white potatoes
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6 largecarrots, coarsely chopped
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2bay leaves, dried
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4 ozbella sun luci sun dried julienne cut tomatoes with italian herbs in extra virgin olive oil
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1 can(s)green beans
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1/2lemon
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1 can(s)margaret holmes tomatoes, okra and corn
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1/2 tsppepper
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1 boxchicken stock, no salt
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1 Tbspflour
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2chicken quarters
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1 Tbspbutter, unsalted
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1 Tbspthyme, leaves, finely chopped
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2 Tbspmrs. dash tomato, basil and garlic seasoning
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1 tspmrs. dash table blend seasoning
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1 Tbspmccormick perfect pinch tuscan rosemary & sun-dried tomato seasoning
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1 Tbspmrs. dash onion & herb seasoning
How to Make Crock Pot Chicken Stew
- Cover chicken and vegetables in water, then add chicken broth. If you use regular chicken broth, you will not need to add salt. Mince garlic cloves and drain all the canned vegetables. Add can of drained string beans to stew one hour before stew finishes cooking. . Mince garlic cloves. Stew has finished cooking when chicken falls off the bones. Remove chicken bones and bay leaves. After stew refrigerates, it may appear thick. Don't worry. Heating stew will make it thin again.
- If you want to spice up the dish, try chopping 1/2 pound of Smoked sausage or kielbasa in it. I serve a bowl with a large slice of buttered French bread. Black Forest Cake for dessert.