Prep 20 mins
Cook 6 hrs
Do you want stew and don't have the time to let it cook the old-fashioned way? Well, try this recipe and I don't think you'll be disappointed.As in all my recipes, adjust the seasonings according to your tastes. The time for prepping the vegetables is included.This will serve 3 slightly hungry adults. Submitted to " ZAAR " on April 29th. 2010.
- 1 1⁄2 cups russet potatoes, peeled cut into bite-size pieces, and washed
- 1 1⁄2 cups carrots, peeled, cut into bite-size pieces, and washed
- 1⁄2 cup finely chopped onion
- 1⁄4 teaspoon garlic powder (to taste)
- 1⁄2 teaspoon salt (to taste)
- 3⁄4 teaspoon ground black pepper (to taste)
- 1⁄2 teaspoon sage (to taste)
- 1⁄4 teaspoon thyme (to taste)
- 2 boneless skinless chicken breast halves
- 1 (10 3/4 ounce) can cream of chicken soup
- Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
- Sprinkle seasonings evenly over the veggies.
- Top with chicken, then cover with soup.
- Cook on low for 6 hours.
This was a simple meal and the family enjoyed it. I doubled the ingredients and added some sliced celery. The canned soup needed milk added to make it creamier as it looked the same sitting on the top when it was done. I added the milk, stirred it in and it improved the creaminess. I will add 1 can of milk to the 2 cans of soup next time. It had very good flavor and the was easy to make. A plus for my busy life style.
I doubled this recipe, and used 1 can cream of chicken, and one can cream of celery. Excellent. My whole family loved it, and so easy. I was worried that the veggies on the bottom would burn, but it all came out perfectly done! I also got mine in too late to wait 6 hrs, so I did 3 hrs on low, and 1 hr on high. This is a new regular at our house!
I doubled this recipe and used skinless chicken thighs. I followed the recipe with these few exceptions - EXTREMELY GOOD - I saw no reason to add milk to the soup.