Rustic Chicken Stew Recipe

 
What You Need
• 2 pounds boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes
• 3 medium onions, peeled, quartered
• 2 large carrots, peeled, cut into 1-inch-thick slices
• 2 potatoes, peeled, cut into 1-inch cubes
• 2 14-oz. cans fat-free, low-sodium chicken broth
• 1 teaspoon celery seed
• 1 teaspoon dry thyme leaves
• 1/2 teaspoon black pepper
• 8 oz. mushrooms, cleaned, halved
• 1 cup frozen corn
• 1 cup frozen peas

What To Do
1. Combine chicken, onions, carrots, potatoes and broth in a 5- or 6-quart slow cooker.

2. Stir in celery seeds, thyme, pepper, mushrooms and corn.

3. Cover; cook on low until chicken is done and the vegetables are tender, about 7 to 9 hours (or 4-6 hours on high).

4. Once chicken is cooked and veggies are tender, stir in peas and cook another 15-20 minutes on low heat.

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• Crockpot Chicken Recipes
• Crockpot Meals

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