Crockpot Chicken stew

  • Crockpot Chicken StewIngredients:1 whole, cut-up chicken, fat removed1 pound baby carrots3 large potatoes, cubed1 large sweet onion, very thinly slicedground pepper1/4 tsp. thyme1/4 tsp. basil1/4 tsp. oregano1 can lowfat cream of chicken soup1 tbsp. Worcestershire sauce (optional)Place half of the vegetables in the crockpot, then add the chicken pieces. Mix the spices and sprinkle evenly over the chicken. Add the remainder of the vegetables and top with the soup. Cover and cook on low for 8 to 10 hours, or until chicken is tender and the vegetables are done. Remove the chicken with a slotted spoon and remove from bones. Replace the chicken back and stir, then serve. NOTES: You can also substitute boneless chicken--About 3 pounds. Then just cut it up for shred at the end. Thighs or breasts will work.
  • This recipe has won a Blue Ribbon
    QueenofHoot has given this recipe a Blue Ribbon!!

    Congrats kcqueenm!!

    Thank you Gloria for being a recipe tester and testing this recipe.
  • I'll have to wait until winter comes around again, congrats
  • Mmmm this sounds delicious. I've only ever had beef stew. Logging this recipe for the next time we have an abundance of chicken! :D