Susan featured this in a recent recipe column.
Slow-Cooker Garden Harvest Chicken Stew
3 to 4 boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
Salt and pepper to taste
6 medium Yukon Gold potatoes, peeled and cubed
4 large carrots, peeled and sliced thin
1 cup fresh or frozen green beans
1/2 medium onion, chopped
3 cups low-sodium chicken broth
1 chicken bouillon cube
1 cup water
1 bay leaf
1 (6-ounce) can tomato paste
1 zucchini squash, cut
1/4 cup cold water
3 tablespoons cornstarch
Cut the chicken into bite-size pieces. In a large skillet, add the olive oil. Add the chicken and sprinkle with salt and pepper to taste. Sauté the chicken until lightly browned. Set aside when done.
In a large slow cooker, combine the rest of the ingredients except for the zucchini, 1/4 cup cold water and cornstarch. Mix well and cook on low for 6 to 7 hours (or high for 4 hours). The last two hours of cooking, add the zucchini. When all the vegetables are soft, in a separate bowl mix together the cold water and cornstarch, stirring until smooth.
Stir into the stew and cook for an additional 20 minutes or until the sauce thickens.
God Bless and have a GREAT DAY!
thisnthat_again-subscribe@yahoogroups.com
thisnthatnographics-subscribe@yahoogroups.com
from_the_kitchen-subscribe@yahoogroups.com
recipes_sharing-subscribe@yahoogroups.com
TheKittyKonnection-subscribe@yahoogroups.com
lindasplaceincyberspace-subscribe@yahoogroups.com
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
 | This email has been checked for viruses by Avast antivirus software. |
Posted by: "Jodi T" <tigger63755@charter.net>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment