Throwback: Slow Cooker Chicken Stew

My Daughter and I- Slow Cooker Chicken Stew

I love using my Crockpot, don’t you? I feel so accomplished when I have dinner made before I even eat breakfast. The other day I was heading out the door at 7:00 am and since I wasn’t sure when I’d be home, I needed to find a quick and delicious meal to stick in the Crockpot. The trick was whether I had the ingredients or not. This recipe fit the bill. I found it on Taste of Home and I just made a few minor changes.

My Daughter and I- Slow Cooker Chicken Stew 1

Slow Cooker Chicken Stew

Ingredients:
6 medium red potatoes, cut into chunks
2 cups diced baby carrots, diced into large pieces
Approximately 2 pounds of boneless skinless chicken breasts
1 large can condensed cream of chicken soup, undiluted – the family size. I think it’s about 30 ounces.
Pepper
Italian seasoning

Directions:
Wash and cut potatoes and place in the bottom of your crockpot that has been sprayed with cooking oil. Next cut up the carrots and place into the crockpot on top of the potatoes. Layer the chicken over the veggies and sprinkle with a bit of pepper and Italian seasoning. Then spread the entire can of cream of chicken soup over the top of the chicken and sprinkle a bit more seasoning to taste. Cover and turn on low and cook for 6 or so hours. I then stirred the stew and broke up the chicken into bite sized pieces. I added a bit more seasoning and let it cook a bit longer.

I served in bowls as a stew, but you could thicken the sauce a bit if you prefer. I served this with steamed broccoli, salad and biscuits.

Cindy 

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Flashback: Crockpot Beef Stew

 

Well, it’s 80* in November again, so it seemed very fitting to repost this delicious beef stew recipe! My Daughter and I- Crockpot Beef Stew

Everyone is talking about comfort food, snow and seriously, Christmas decorations! While it may be like the arctic in 50% of the U.S. – we are having Santa Ana’s in Southern California right now. When it is 75-85 degrees during the day, it’s hard to get excited about making a hot and hearty meal. But I persevered with a fall recipe and I’m so glad I did. Jordan and I visited the farmer’s market on Saturday and got a beautiful bunch of rainbow colored carrots. I remembered that I had some stew meat in the freezer along with some red potatoes and sweet potatoes in the pantry. I looked online for beef stew recipes that I could throw in the crockpot and then I modified it a bit. So in record time, we had a delicious and hearty meal. I loved the addition of the sweet potatoes. It was so colorful and flavorful. I also loved how everything just got dumped in- it truly was a one pot meal. No browning the meat before. Yay! The meat was tender and the beef stew had a rich flavor.

We made a batch of our delicious one hour cast iron focaccia to go with it. Who cares if we ate the stew in our shorts and tank tops – it was delicious!

My Daughter and I- Crockpot Beef Stew 1

The Best Crockpot Beef Stew
Ingredients
2 pounds beef stew meat, (cut into bite-sized pieces), I used a bit less
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
1 T minced garlic
6 oz can tomato paste
32 oz beef broth
2 Tablespoons Worcestershire sauce
2 cups carrots, diced
5 – 6 small red potatoes, cut into bite-sized pieces (about 3 cups)
2 medium sweet potatoes, diced
1 tablespoon dried Italian seasoning

1 cups frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water

1. Combine the first 12 ingredients in the crock pot and mix well. Cook on LOW for 10 hours or on HIGH for 6-7 hours.

2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

Recipe found on familyfreshmeals.com and adapted slightly.

Cindy

Slow Cooker Chicken Stew

My Daughter and I- Slow Cooker Chicken Stew

I love using my Crockpot, don’t you? I feel so accomplished when I have dinner made before I even eat breakfast. The other day I was heading out the door at 7:00 am and since I wasn’t sure when I’d be home, I needed to find a quick and delicious meal to stick in the Crockpot. The trick was whether I had the ingredients or not. This recipe fit the bill. I found it on Taste of Home and I just made a few minor changes.

My Daughter and I- Slow Cooker Chicken Stew 1

Slow Cooker Chicken Stew

Ingredients:
6 medium red potatoes, cut into chunks
2 cups diced baby carrots, diced into large pieces
Approximately 2 pounds of boneless skinless chicken breasts
1 large can condensed cream of chicken soup, undiluted – the family size. I think it’s about 30 ounces.
Pepper
Italian seasoning

Directions:
Wash and cut potatoes and place in the bottom of your crockpot that has been sprayed with cooking oil. Next cut up the carrots and place into the crockpot on top of the potatoes. Layer the chicken over the veggies and sprinkle with a bit of pepper and Italian seasoning. Then spread the entire can of cream of chicken soup over the top of the chicken and sprinkle a bit more seasoning to taste. Cover and turn on low and cook for 6 or so hours. I then stirred the stew and broke up the chicken into bite sized pieces. I added a bit more seasoning and let it cook a bit longer.

I served in bowls as a stew, but you could thicken the sauce a bit if you prefer. I served this with steamed broccoli, salad and biscuits.

Cindy 

Crockpot Beef Stew

My Daughter and I- Crockpot Beef Stew

Everyone is talking about comfort food, snow and seriously, Christmas decorations! While it may be like the arctic in 50% of the U.S. – we are having Santa Ana’s in Southern California right now. When it is 75-85 degrees during the day, it’s hard to get excited about making a hot and hearty meal. But I persevered with a fall recipe and I’m so glad I did. Jordan and I visited the farmer’s market on Saturday and got a beautiful bunch of rainbow colored carrots. I remembered that I had some stew meat in the freezer along with some red potatoes and sweet potatoes in the pantry. I looked online for beef stew recipes that I could throw in the crockpot and then I modified it a bit. So in record time, we had a delicious and hearty meal. I loved the addition of the sweet potatoes. It was so colorful and flavorful. I also loved how everything just got dumped in- it truly was a one pot meal. No browning the meat before. Yay! The meat was tender and the beef stew had a rich flavor.

We made a batch of our delicious one hour cast iron focaccia to go with it. Who cares if we ate the stew in our shorts and tank tops – it was delicious!

My Daughter and I- Crockpot Beef Stew 1

The Best Crockpot Beef Stew
Ingredients
2 pounds beef stew meat, (cut into bite-sized pieces), I used a bit less
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
1 T minced garlic
6 oz can tomato paste
32 oz beef broth
2 Tablespoons Worcestershire sauce
2 cups carrots, diced
5 – 6 small red potatoes, cut into bite-sized pieces (about 3 cups)
2 medium sweet potatoes, diced
1 tablespoon dried Italian seasoning

1 cups frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water

1. Combine the first 12 ingredients in the crock pot and mix well. Cook on LOW for 10 hours or on HIGH for 6-7 hours.

2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

Recipe found on familyfreshmeals.com and adapted slightly.

Cindy