For Sunday dinner this week I made rustic chicken stew. It’s not a new recipe to me, but I haven’t made it in a long time. I used to make it all the time, when I was first learning how to cook and how to use my crockpot. It’s from a cookbook called The Ultimate Slow Cooker Cookbook. It’s a super easy chunky chicken stew. I like that it doesn’t require much chopping since it’s supposed to be “rustic.” The recipe calls for cut up blsl chicken. I just tossed in a couple chicken legs since that’s what I had on hand. Then we took whatever meat off the bone we wanted for our individual bowls. I’m not sure why I haven’t made this for so long. It’s so easy and so good. I’ll have to put it back on the menu more often. I’ve never added the mushrooms since Justin doesn’t like them. But I’m sure it would be very good (I LOVE mushrooms). This can easily be made GAPS legal by omitting the potatoes.
This post is lined to Fat Tuesday at Real Food Forager.
Rustic Chicken Stew
2 lbs. chicken – breasts, thighs, etc – on or off the bone, whole or cut up
3 medium onions, quartered
2 carrots cut into 1″ thick slices
2 potatoes cut into 1″ cubes
4 cups chicken broth
1 tsp. celery seed
1 tsp. dried thyme
1/2 tsp. pepper
8 ounces mushrooms, halved
1 cup frozen corn
1 cup frozen peas
salt and garlic powder to taste
Combine all ingredients in the crockpot. Cook on high 4 to 9 hours or low 7 to 12 hours. If you like your peas and corn less well done you can wait and add them in the last 15-30 minutes of cooking.
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