Chicken Stew for the Crockpot (Gluten Free) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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The potato and tapioca work together to thicken the stew as it cooks. Ingredients:
1 lb boneless skinless chicken breast |
4 cups mixed vegetables, cut in bite size pieces (corn, carrots, green beans and peas) |
frozen mixed vegetables |
1 small onion |
1 cup sliced fresh mushrooms |
1 large potato |
1 1/4 cups chicken stock |
2 tablespoons quick-cooking tapioca |
1 tablespoon fresh lemon juice |
1/2 teaspoon white pepper |
1/4 teaspoon dry mustard |
1/4 teaspoon crushed sage |
1/4 teaspoon salt |
1/8 teaspoon garlic powder |
1 pinch turmeric |
fresh minced parsley (optional) |
Directions:
1. Rinse chicken and pat dry. Cut into bite-size pieces.
2. Chop the onion and vegetables into bite size pieces (1/2” – 1” chunks). Peel the potato and cut into 1/4” cubes. Combine the chicken, vegetables, onion, mushrooms and potato in the slow cooker.
3. Mix the broth in a small bowl with a fork: the water, tapioca, lemon juice, chicken bouillon, white pepper, mustard, sage, salt, garlic powder and turmeric.
4. Pour this over the chicken and vegetables and mix well. Cover and cook on low for 6-7 hours.
5. When served, sprinkle each bowlful with parsley.
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