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

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

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!