Wednesday

(RECIPE) Simple Homemade Chicken Stew


2 cups of chicken or vegetable stock

2 cans of low sodium cream of mushroom soup

3-4 carrots peeled and sliced or julienned

1/2 teaspoon black pepper 

1 teaspoon of cayenne pepper

1/2 teaspoon cumin

1/2 oz  fresh rosemary leaves (chopped or minced)

1 large or 2 medium potatoes peeled and cubed (sweet potatoes can work for this recipe as well)

2 cups of frozen peas (thawed)

1 cup of cooked navy beans

1 medium white or yellow onion

2 lbs of fully cooked boneless, skinless chicken breasts (strip cut for small chicken fingers)*

2 celery stalks (cleaned & sliced)

2-3 cloves of garlic (minced)


Use a slow cooker for the best results:

Add your stock and all the other pre-measured ingredients to the slow cooker on low to medium setting and allow them to cook for up to 6 hours. Serve warm, garnish with your favorite green leafy veggie.



* You may choose to add the chicken into the pot at the same time or cover and refrigerate the chicken until the rest of the stew is ready. Top off individual servings with a few strips as a stir-in for your guests.







Enjoy! Let us know what your guests said in the comments below!




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