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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 3 |
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Do you want stew and don't have the time to let it cook the old-fashioned way? Well, try this recipe and I don't think you'll be disappointed.As in all my recipes, adjust the seasonings according to your tastes. The time for prepping the vegetables is included.This will serve 3 slightly hungry adults. Submitted to ZAAR on April 29th. 2010. Ingredients:
1 1/2 cups russet potatoes, peeled cut into bite-size pieces, and washed |
1 1/2 cups carrots, peeled, cut into bite-size pieces, and washed |
1/2 cup finely chopped onion |
1/4 teaspoon garlic powder (to taste) |
1/2 teaspoon salt (to taste) |
3/4 teaspoon ground black pepper (to taste) |
1/2 teaspoon sage (to taste) |
1/4 teaspoon thyme (to taste) |
2 boneless skinless chicken breast halves |
1 (10 3/4 ounce) can cream of chicken soup |
Directions:
1. Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
2. Sprinkle seasonings evenly over the veggies.
3. Top with chicken, then cover with soup.
4. Cook on low for 6 hours.
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