Slow Cooker Chicken Stew with Red Potatoes Recipe

Slow Cooker Chicken Stew with Red Potatoes

I have wanted to make chicken stew for a long time and I finally got a great deal on a bag of Red Potatoes at Winco. I used about half the bag on diced seasoned potatoes and the other half I wanted to use for a stew. I don’t have any beef roasts on hand, but I do have some chicken and so I thought it would be good to make a slow cooker chicken stew with red potatoes. There are lots of variables to this, and you can add or not add what you want, but here is my recipe for a base.

INGREDIENTS:

1. 3 lb of chicken breasts, washed (can be frozen) These can be pre-cut now or wait until they are cooked.
2. 6-8 red potatoes, washed and cut into 1/4’s
3. 1 bag of mini peeled carrots (16 oz)
4. 2 stocks of celery, sliced
5. 1 small onion peeled, cut into chunks
6. 1 clove of garlic, diced (or 1 tsp of diced garlic)
7. 8 oz mushrooms
8. 1 package of dry onion soup mix
9. 1 Progresso recipe starters or 1 can of cream of mushroom or celery soup
10. 1 cup of water

DIRECTIONS:

• Add garlic, onion, mushrooms, potatoes, carrots, celery, and chicken together in slow cooker. Pour Progresso over the top (or if you are using a cream soup, mix it with the water and dry onion soup mix), then add the dry onion soup mix to 1 cup of water and pour over the top.
• On the 6 hour setting (or medium) let it cook for 2-3 hours then stir contents moving chicken towards the bottom.
• After about 4 hours the chicken should be tender enough to shred if it is not shredded or diced already. Do that now.
• Turn heat down to low and let simmer for about an hour.
• This is really yummy over rice, with butter rolls, or in a bread bowl.

If you tried this slow cooker Chicken Stew with Red Potatoes Recipe, I would love your feedback!