CHICKEN STEW

 

  • Cooking Time: 6-8hrs
  • Servings: 6-8
  • Preparation Time: 20min

Ingredients

  • 1/2-3/4c Flour
  • 1tblsp Corn Starch
  • 1 1/2tsp Lawry's Seasoned Salt
  • couple dashes ground Cayenne
  • 2 lg Chicken Breasts, skinned & deboned, cut up
  • 6 sm-med Yukon Gold Potatoes, peeled and chunked
  • 3 stalks Celery, chunked
  • 1 lg Onion, quartered
  • 2ea Carrots and Parsnips, chunked
  • handful (1/2c or more) fresh Cilantro, torn or run thru w/knife a couple times
  • 1/2 can +/- Chicken Stock

Directions

  • Blend together flour, starch and spices in large bowl.
  • Toss chicken to coat in flour mix; add to Crockpot.
  • Toss cut veggies in flour mix; add cilantro and mix; add to Crockpot.
  • Pour 1/2 can or so stock over veggies.
  • Cook on low 6-8hrs, stirring once or twice to make gravy, adding stock if necessary.
  • Break up chicken with back of fork or spoon and blend prior to serving.

Notes

I just made beef stew last week, so... cleaned out the frig and this was the result! It's kinda like potpie without the crust!

Categories: Misc. One Dish 
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