Title: Crock Pot Chicken Stew
Categories: Chicken Stew Crockpot
Yield: 1 Servings
| 1 | | Frying chicken |
| 3 | | Carrots; cut diagonally in 1" chunks |
| 3 | md | Idaho potatoes; chunked |
| 2 | lg | Onions |
| | | Seasoned pepper; to taste |
| 1/4 | ts | Thyme |
| 1/4 | ts | Basil |
| 1/4 | ts | Oregano |
| 1 | cn | Cream of chicken soup |
| 1 | tb | 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.