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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Throwback: Navy Bean Soup with Ham

My Daughter and I- Navy Bean Soup with Ham

I made this delicious soup the other day with the leftover ham bone and ham from Christmas. I was so excited to make it and then we had a sudden change in weather so we were enjoying bean soup after a chilly winter 89* day degrees! Crazy!

What I really liked about this soup was how creamy it tasted – but there wasn’t anything creamy in it. I’m not sure if it was just the beans or how they were cooked or what, but it was amazing and so easy!

My Daughter and I- Navy Bean Soup with Ham 1

Navy Bean Soup with Ham 

Ingredients and directions:

2 lb of dried white beans, I used navy beans
6-8 cups of water

1-2 tsp olive oil
1 onion, diced
4 -5 carrots, peeled and diced in large pieces
5 stalks of celery, diced
2 -3 cloves of garlic, minced
1 ham hock, extra fat remove from the outside of the hock
4 cups of chicken stock, low sodium
2- 4 cups of water
Italian seasoning
Sea salt and freshly cracked pepper, to taste

DIRECTIONS:
Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don’t have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans.

I did the quick soak method and I didn’t let the beans stand for an hour – maybe 30 minutes while I got the rest of the ingredients ready.

Heat the olive oil in the pot you soaked the beans in – why make extra dishes? Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for a bit. Now it’s time to get everything into the crockpot. Start with the ham hock, I would recommend removing any visible fat. Then pour the soaked and drained beans in. Next add the veggies that you had cooking, pour in the chicken broth, Italian seasoning, sea salt and freshly cracked pepper, to taste. Finally add a bit more water to make sure everything is covered. I completely filled my big crockpot. Cover and cook on high for several hours to get everything bubbling along. I turned it down to low after about 4 hours. It’s better to not open the crockpot a lot while cooking, since all the heat escapes, but I would suggest stirring from time to time and try to remove the ham bits from the bone while stirring. About an hour before serving I removed the entire ham bone from the soup and let it cool a bit and removed any additional meat from the bone. I then removed the excess fat from the top of the soup, there was just a bit that I ladled off. I fished around in the soup for any excess bone bits, large pieces of meat, fat etc. Finally I added some cut up leftover ham to the soup and tasted it to see if it needed any additional seasoning. Let ham pieces heat through. We served our soup with bread and salad.

It sounds a bit labor intensive, but I promise it’s not! The soup would have been hearty and delicious without the extra ham pieces, but I had the leftovers and wanted to make it extra chunky. I’m not sure why I felt the need to sauté the veggies first. I’m sure it would have been delicious if everything was just dumped into the crockpot.

 

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 

Navy Bean Soup with Ham

My Daughter and I- Navy Bean Soup with Ham

I made this delicious soup the other day with the leftover ham bone and ham from Christmas. I was so excited to make it and then we had a sudden change in weather so we were enjoying bean soup after a chilly winter 89* day degrees! Crazy!

What I really liked about this soup was how creamy it tasted – but there wasn’t anything creamy in it. I’m not sure if it was just the beans or how they were cooked or what, but it was amazing and so easy!

My Daughter and I- Navy Bean Soup with Ham 1

Navy Bean Soup with Ham 

Ingredients and directions:

2 lb of dried white beans, I used navy beans
6-8 cups of water

1-2 tsp olive oil
1 onion, diced
4 -5 carrots, peeled and diced in large pieces
5 stalks of celery, diced
2 -3 cloves of garlic, minced
1 ham hock, extra fat remove from the outside of the hock
4 cups of chicken stock, low sodium
2- 4 cups of water
Italian seasoning
Sea salt and freshly cracked pepper, to taste

DIRECTIONS:
Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don’t have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans.

I did the quick soak method and I didn’t let the beans stand for an hour – maybe 30 minutes while I got the rest of the ingredients ready.

Heat the olive oil in the pot you soaked the beans in – why make extra dishes? Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for a bit. Now it’s time to get everything into the crockpot. Start with the ham hock, I would recommend removing any visible fat. Then pour the soaked and drained beans in. Next add the veggies that you had cooking, pour in the chicken broth, Italian seasoning, sea salt and freshly cracked pepper, to taste. Finally add a bit more water to make sure everything is covered. I completely filled my big crockpot. Cover and cook on high for several hours to get everything bubbling along. I turned it down to low after about 4 hours. It’s better to not open the crockpot a lot while cooking, since all the heat escapes, but I would suggest stirring from time to time and try to remove the ham bits from the bone while stirring. About an hour before serving I removed the entire ham bone from the soup and let it cool a bit and removed any additional meat from the bone. I then removed the excess fat from the top of the soup, there was just a bit that I ladled off. I fished around in the soup for any excess bone bits, large pieces of meat, fat etc. Finally I added some cut up leftover ham to the soup and tasted it to see if it needed any additional seasoning. Let ham pieces heat through. We served our soup with bread and salad.

It sounds a bit labor intensive, but I promise it’s not! The soup would have been hearty and delicious without the extra ham pieces, but I had the leftovers and wanted to make it extra chunky. I’m not sure why I felt the need to sauté the veggies first. I’m sure it would have been delicious if everything was just dumped into the crockpot.

 

Cindy 

Soups and Stew and Chowder, Oh My!

I love to put a pot of soup on the stove and bake a loaf of homemade bread when the weather starts getting chilly. It’s so nice to get dinner all ready and have it just cooking away on the stove, that way you can get everything else cleaned up so once dinner time rolls around, you just have to serve it up. I also love how when you make a big pot of soup, it seems to feed a ton! When we had both boys living at home, soups and stews really helped stretch our grocery money. Below are several of our favorite soup recipes.

Pasta e Fagioli

pasta e fagoli 1 edited

Tuscan Bean Soup with Kale

tuscan bean soup 1 edited

Taco Soup

Taco Soup 2 - My Daughter and I

Fiesta Chowder

Fiesta Chowder 1 - My Daughter and I

Crockpot Beef Stew

My Daughter and I- Crockpot Beef Stew

 

Cindy