CROCK POT CHICKEN STEW

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Crock Pot Chicken Stew image

After I added all ingredients, I cooked in crock pot on high for 2 hours then on low for 2 hours. Added string beans during final hour of cooking. Then I cooled crock pot on stove for 2 hours then refrigerated over night to serve at lunch. I wanted the spices to marinade overnight for better flavor. I used a five-quart crock pot....

Provided by Karen Morris

Categories     Chicken

Time 4h30m

Number Of Ingredients 20

2 clove garlic, chopped
1 large lg. white onion, coarsely chopped
2 Tbsp mrs. dash garlic herb seasoning
2 large lg white potatoes
6 large carrots, coarsely chopped
2 bay leaves, dried
4 oz bella sun luci sun dried julienne cut tomatoes with italian herbs in extra virgin olive oil
1 can(s) green beans
1/2 lemon
1 can(s) margaret holmes tomatoes, okra and corn
1/2 tsp pepper
1 box chicken stock, no salt
1 Tbsp flour
2 chicken quarters
1 Tbsp butter, unsalted
1 Tbsp thyme, leaves, finely chopped
2 Tbsp mrs. dash tomato, basil and garlic seasoning
1 tsp mrs. dash table blend seasoning
1 Tbsp mccormick perfect pinch tuscan rosemary & sun-dried tomato seasoning
1 Tbsp mrs. dash onion & herb seasoning

Steps:

  • 1. Cover chicken and vegetables in water, then add chicken broth. If you use regular chicken broth, you will not need to add salt. Mince garlic cloves and drain all the canned vegetables. Add can of drained string beans to stew one hour before stew finishes cooking. . Mince garlic cloves. Stew has finished cooking when chicken falls off the bones. Remove chicken bones and bay leaves. After stew refrigerates, it may appear thick. Don't worry. Heating stew will make it thin again.
  • 2. If you want to spice up the dish, try chopping 1/2 pound of Smoked sausage or kielbasa in it. I serve a bowl with a large slice of buttered French bread. Black Forest Cake for dessert.

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