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Old 02-23-2013, 07:27 PM   #11
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Join Date: Mar 2012
Location: Friendship,MD.
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This was tonight's dinner.

Very good.

I added Taters because I wanted a one pot meal and didn't want to make stuffing etc.

The starch in the taters thickened it so I didn't need to add as much flour/water mix.

For an easy meal that doesn't require attention and can be easily prepped it's a winner.

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Old 02-24-2013, 05:24 AM   #12
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Join Date: Mar 2008
Location: Maryland
Posts: 7,033
Thanks Zagut - I'm glad you like it. I'll have to try it with taters next time I make it.

Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
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carrots, celery, chicken, cream of chicken soup, recipe, stew

Crock-Pot Chicken Stew I wanted to use up some things from the pantry and freezer and came up with this for dinner today. I served it over stuffing. [B]Crock-Pot Chicken Stew[/B] 2 bone-in chicken breasts 1 can cream of chicken soup 1 can chicken broth 1 bag baby carrots 4 ribs of celery cut into 1/2" pieces Black pepper 1 tsp poulry seasoning 3 Tbsp flour water. Mix the soup, broth, pepper, and seasoning in a crock-pot. Add the carrots, celery, then the chicken breasts on top, bone-side up. Cover and cook on low for 6 hours then turn up to high for 1 hour. Mix the flour and water to create a slurry. Remove the chicken from the crock-pot, mix in the slurry, recover, and cook until the liquid thickens to a gravy. Let the chicken cool, remove the meat from the bone, chunk the meat, and add back to the thickened sauce. Stir, and serve over either stuffing, rice, or mashed potatoes. 3 stars 1 reviews
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