Chicken stew is one of my all-time favorite winter recipes: it’s really simple to make, hearty, and inexpensive (in addition to being a great dinnertime solution if you’re feeding a bunch of people; all you have to do is double up on the chicken and vegetables).
It’s also fun to improvise with – if you have any vegetables in addition to the ones listed below hanging around your refrigerator (parsnips, celery, green beans, eggplant, peppers, mushrooms), feel free to improvise – this dish is a hard one to screw up. Also, if you prefer your stew to have a tomato base, try adding a 14-oz can of diced tomatoes to the slow-cooker before starting it up (just drain out the juice first).
EASY CROCKPOT CHICKEN STEW (serves 4 generously)
What you need:
1 package chicken tenderloins, cut into chunks
3 smallish potatoes, cut into 1/2″ pieces
2 smallish sweet potatoes, cut into 1/2″ pieces
Large handful baby carrots
1 onion, diced
2 cups chicken broth
1 package frozen corn
1 package frozen peas
What you do:
1. Place chicken, potatoes, carrots and onion in crockpot. Season generously with garlic powder and season salt. Pour in chicken broth.
2. Cook on high for about two hours, then on low for another five or six (or on low all day long, if you’re headed to work). Add the frozen corn and peas about half an hour before you’re planning to eat.
Serve with fresh-baked bread whenever possible.