Sunday, May 4, 2008

Crock Pot Chicken Stew

Serves 4

3 T corn oil (Veg oil also works fine)
1 onion chopped
1 green Bell pepper seeded and chopped
8-10 chicken pieces thawed
14 oz canned chopped tomatoes, drained (chunky spaghetti sauce also works)
pinch of cayenne pepper or chili powder to taster
1 1/4 cups hot chicken stock or a can of broth (beef or chicken works)
1T Cornstarch optional
Veggies of choice or generous 1 cup corn,
2-3 red potatoes cut up into smaller pieces or may use a lima bean or fava bean
I added spinach because we happened to have some in the fridge
Salt to taste
1/2 cup water

1. Heat oil in large, heavy skillet. Add the onion and bell pepper and cook over med. heat, stirring occassionally, for 5 min. until softened. Using slotted spoon, transfer mixture to the slow cooker. Add broth and water.

2.Add Chicken to the skillet and cook for approx 5 min, turning occassionally until golden all over. Transfer to slow cooker along with tomatoes and potatoes and spinach if using . Add seasonings. Cover and cook on Low 6.5 hours or on high for 3 hours.

3. After cook time is over add other thawed veggies like corn, or beans and stir to warm. If using frozen veggies add 30 min. cook time here. If you like a thicker stew, mix cornstarch with 2-3 T water and stir in. I did not use cornstarch and it seemed perfect to me....

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