Crock-Pot Chicken Stew

Keep in mind with any stew you can add what ever veggies you have on hand. I keep a gallon size freezer bag in the freezer and when ever we have just a few spoonfuls of a veggie left over I dump it in; once the bag gets full I make stew or soup with it. It is cheap, easy, and reduces waist.


Crock-Pot Chicken Stew

Ingredients:
2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
2 large onions, quartered and cut into 1/2-inch slices
1 cup baby carrots, or 2 large carrots cut into 1-inch slices
3 medium potatoes, cut into 1-inch cubes
3 1/2 cups chicken broth
1 teaspoon celery seed
1 teaspoon dried thyme
1/2 teaspoon black pepper or seasoned pepper mix
salt to taste
8 ounces sliced mushrooms
1 cup frozen corn, thawed
1 cup frozen peas, thawed
Preparation:
Combine all ingredients, except peas, in the slow cooker/Crock Pot; stir well. Cover and cook on low 6 to 8 hours, until chicken is done and vegetables are tender; stir in peas the last 30 minutes.
Serves 6 to 8.