Slow Cooker Rustic Chicken Stew

• Total Time: 6 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 8

• 2 lbs boneless skinless chicken breasts , cut into 1 inch cubes
• 3 medium onions , quartered
• 2 carrots , cut into 1 inch cubes
• 2 potatoes , cut into 1 inch cubes
• 2 (14 ounce) cans fat-free chicken broth
• 1 teaspoon celery seed
• 1 teaspoon dried thyme leaves
• ½ teaspoon black pepper
• 8 ounces mushrooms , halved
• 1 cup frozen corn
• 1 cup frozen peas

Directions:

1. Combine the first 5 ingredients in the crockery pot.
2. Stir in the next 5 ingredients.
3. Cover and cook on LOW until the chicken is done and the vegetables are tender, 7-9 hrs.
4. or on HIGH 4-6 hrs.
5. Stir in the peas and cook until they are done, 15 to 30 minutes.
6. (Note: Baby carrots make a quick and easy substitute for the 1" thick carrot slices).

Reviews

[stormylee]

This was so easy and very good! Loved the thyme in this. Instead of celery seeds I used a bit of minced celery, and I also made this on the stovetop, simmering (covered) for about an hour in all. Made for a lovely dinner, thank you for sharing!

[Mom_Of_Three]

This was very good! Mine was more like a chicken soup than a stew. I did not have onions, so could not use any. Also used baby carrots. I also omitted the mushrooms. The only thing I did not like was the fat that I had to keep skimming off the top. Any suggestions for that? Other than that, it was a great soup, and even better the next day! Will def. make again!

[Chef #650415]

The flavor was really good, but I should have used more chicken broth - lacked a little bit of umf!