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Thursday, October 2, 2008

Slow-Cooked Chicken and Mushroom Stew

Here's what we're having for supper- mmmmmmmm! Hope it turns out as good as it sounds!

Slow-Cooked Chicken and Mushroom Stew


4 chicken breasts, chopped into 2in. chunks

1 can condensed cream of mushroom soup

Salt & Pepper to taste

2 cups chopped celery/ celery seed to taste

1 package (about 8 oz.) white mushrooms/ sliced portabellas

1 cup baby carrots

Dried minced garlic to taste

Dried onion flakes to taste

1/2 bag frozen broccoli cuts (optional)

In the slow-cooker, stir together soup and 1/2 can water. Sprinkle cut chicken chunks with salt and pepper. Add chicken to cooker, along with all other ingredients. Stir gently to mix. Cover, cook on LOW 6 to 8 hours (or until chicken juices run clear). Serve with parsleyed rice.

(makes 4 servings)

Adapted from a Tyson recipe.

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