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Crockpot Chicken Stew Recipe
2 or 3 uncooked boneless, skinless chicken breasts - place on bottom of crock
Pour over that 1 can of white beans (I use northern beans), undrained
Pour over that 1 can of petite diced tomatoes, undrained
Sprinkle over that chopped onion to taste & 1 yellow pepper, diced
Sprinkle over all S&P, and other favorite spices to taste (I use basil, thyme, rosemary)
Cook on high for 5 hours.
1 Hr. before ready to serve: break up chicken pieces into bite sized chunks & mix in 1 cup of cooked instant rice. Stir & reduce to Low for last hour.
This is AWESOME with a salad & cornbread. It's a mainstay in the fall & winter in my home.
Freeze individual servings in quart sized ziplocs for when you just gotta have some & nobody else is eating with you! YUM YUM!!!
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