Wednesday, January 28, 2009

Chicken Stew


I just found this recipe again. I had lost it and we used to make it all the time. Its so yummy!!

Prep time: 12 minutes

3 Med potatoes, cut into 1 1/2-inch cubes

2 cups baby-cut carrots

1 package (8 ounces) fresh whole mushrooms,cut in half

12 boneless, skinless organic chicken thighs (about 2 1/2 pounds)

1/2 tsp sea salt

1 med chopped onion

3 cloves, chopped garlic

1 TBS tomato paste

1 jar (15 ounces) roasted chicken gravy

1/2 cup of dry white wine or water

Toss potatoes, carrots and mushrooms in 3 1/2 to 4 quart slow cooker.

Arrange chicken on top.

Add salt, onion and garlic.

Stir the tomato paste into jar of gravy.

pour gravy mixture and wine or water all over.

Cook on low for 8-10 hours or until veggies are tender.

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