Slow Cooker Chicken Pot Pie Stew
Ingredients
1 pound of chicken cut into cubes 2 1/2 medium red potatoes, quartered -- not recommended for a nutritional balancing protocol. You may use another root vegetable like rutabaga or parsnips. 1 cup chopped carrots 1/4 cup chopped celery 13 ounces of condensed cream of chicken soup. Preferably organic and from a carton rather than a can. 1 1/2 cubes of chicken bouillon. I like to use the brand Edward & Son sold at Whole Foods 1/2 teaspoon garlic salt 1/4 teaspoon celery salt 3/4 teaspoon ground black pepper. (Optional. I prefer not to use it.) 4 ounces frozen mixed vegetables (organic). Directions Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker. Cook on High for 5 hours. Stir the frozen vegetables into the slow cooker and cook 1 hour more. (If you're not at home to add them before the meal, I've cooked with the vegetables for the entire 6 hours and it was good.) I also like to add about 2 tablespoons of either corn starch or Arrowroot mixed with a little bit of water after the meal is cooked to thicken it a little more. |
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