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Tastee Recipe

She Added These Ingredients To Her Crock Pot And Out Came A Masterpiece

28 May 2016
jessicafaidley
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, carrots, chicken breast, chicken vegetable stew, Clabber Girl, College Inn, Cool Whip, crock pot, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, mushrooms, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potatoes, Powdered sugar, recipe, Sargento, sea salt, slow cooker, smoked paprika, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

A good stew can work wonders for your palate and your stomach on a cold night. This Slow Cooker Chicken Vegetable Stew has a great blend of veggies, herbs, and spices (including rosemary, thyme, and sage) to excite your taste buds and warm you up just right.

Normally, when I think of stew, I think of something beef-based, but I have to say, this chicken-based stew recipe really hit the spot. It didn’t hurt, either, that it was such an easy recipe, thanks to the Crock-Pot, and the aroma while it was cooking was a feast for the senses just by itself. As-is, the recipe makes four to six servings, though I think that you could expand it without too much difficulty, provided that your slow cooker of choice has the room for it.  

 

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Quick Tip: Serve this stew with your favorite sandwich. I like grilled ham and cheese.

 

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One Comment
  1. Norma Elvidgeee July 19, 2017 at 4:46 pm Reply

    Please give a printable recipe

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