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.
Crock-Pot Chicken Stew
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.
Crock-Pot Chicken Stew
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.