Crock Pot Chicken Stew

Karen Morris


After I added all ingredients, I cooked in crock pot on high for 2 hours then on low for 2 hours. Added string beans during final hour of cooking. Then I cooled crock pot on stove for 2 hours then refrigerated over night to serve at lunch. I wanted the spices to marinade overnight for better flavor. I used a five-quart crock pot. Mom likes my stew.

★★★★★ 1 vote
5 Quart Crockpot
20 Min
4 Hr


2 clove
1 large
lg. white onion, coarsely chopped
2 Tbsp
mrs. dash garlic herb seasoning
2 large
lg white potatoes
6 large
carrots, coarsely chopped
bay leaves, dried
4 oz
bella sun luci sun dried julienne cut tomatoes with italian herbs in extra virgin olive oil
1 can(s)
green beans
1 can(s)
margaret holmes tomatoes, okra and corn
1/2 tsp
1 box
chicken stock
1 Tbsp
chicken quarters
1 Tbsp
1 Tbsp
thyme, leaves, finely chopped
2 Tbsp
mrs. dash tomato, basil and garlic seasoning
1 tsp
mrs. dash table blend seasoning
1 Tbsp
mccormick perfect pinch tuscan rosemary & sun-dried tomato seasoning
1 Tbsp
mrs. dash onion & herb seasoning


1Cover 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.
2If 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.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy