Crockpot Chicken Stew



8 servings



1 frying chicken
3 carrots, cut diagonally in 1-inch chunks
3 md. Idaho potatoes; chunked
2 lg. onions
Seasoned pepper, to taste
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp. oregano
1 can cream of chicken soup
1 tbsp. Worcestershire sauce


Place half of veggies in the pot, add chicken. Mix pepper and spices and sprinkle over meat. Add the rest of veggies and top with the soup. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10 hours, or until meat is very tender and veggies are done. I put it on in the morning and its ready whenever we are. The only bad part about this recipe is that you have to take the meat off the bones. Mine is usually cooked to the point where it falls off the bones but you still have that mess. If desired, potatoes may be omitted and the stew, when done, may be served with large macaroni cooked separately. Leftovers can be refrigerated all in the same pot and reheated in bowls in the microwave at 50% power.

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