Slow Cooker Chicken Stew with Red Potatoes
I have wanted to make chicken stew for a long time and I finally got a great deal on a bag of Red Potatoes at Winco. I used about half the bag on diced seasoned potatoes and the other half I wanted to use for a stew. I don’t have any beef roasts on hand, but I do have some chicken and so I thought it would be good to make a slow cooker chicken stew with red potatoes. There are lots of variables to this, and you can add or not add what you want, but here is my recipe for a base.
- 3 lb of chicken breasts, washed (can be frozen) These can be pre-cut now or wait until they are cooked.
- 6-8 red potatoes, washed and cut into 1/4’s
- 1 bag of mini peeled carrots (16 oz)
- 2 stocks of celery, sliced
- 1 small onion peeled, cut into chunks
- 1 clove of garlic, diced (or 1 tsp of diced garlic)
- 8 oz mushrooms
- 1 package of dry onion soup mix
- 1 Progresso recipe starters or 1 can of cream of mushroom or celery soup
- 1 cup of water
- Add garlic, onion, mushrooms, potatoes, carrots, celery, and chicken together in slow cooker. Pour Progresso over the top (or if you are using a cream soup, mix it with the water and dry onion soup mix), then add the dry onion soup mix to 1 cup of water and pour over the top.
- On the 6 hour setting (or medium) let it cook for 2-3 hours then stir contents moving chicken towards the bottom.
- After about 4 hours the chicken should be tender enough to shred if it is not shredded or diced already. Do that now.
- Turn heat down to low and let simmer for about an hour.
- This is really yummy over rice, with butter rolls, or in a bread bowl.