The idea of a crock pot is to make your life easier. Not much is easier than this family-pleasing stew. Using things you probably have on hand anyway, you spend about 10 to 15 minutes preparation time and eat in 8 hours.
2poundsSkinless boneless chicken breastabout 3– trimmed and cut into 1 inch cubes
1onionlarge – diced
4carrotspealed and cut into 1 inch slices
4-5potatoespeeled and cut into 3/4 to 1 inch cubes
8ozmushroomscleaned and halved-optional
14ozdiced tomatoes drained if you want a tomato based stew
1/2 to 1teaspoondry thymeto taste... this is a little much for some
Prepare veggies. Chop one large onion, 4 peeled carrots, and 2 ribs of celery. Next 4-5 medium potatoes peeled and cut into 3/4 to 1-inch cubes. Optional- 8 oz. mushrooms cleaned and halved.
Clean, trim, and cube about 2 pounds (about 3-4) skinless boneless chicken breasts.
Add the chicken, prepped veggies, 1 cup frozen corn, 28 oz chicken broth, 1 teaspoon celery seed, 1/2 to 1 teaspoon thyme, 1/2 teaspoon pepper, and optionally one 14 oz can diced tomatoes diced.
Cook on low for 8 hours or high for 4 hours.
Add peas 30 minutes before the end of cooking. Also, 3 tablesspoons tapioca if you want thicker chili.
Like most chicken stews, this is a bit bland. Spice it up if you want.
Skinless boneless chicken thighs would go well here.
For this recipe I would suggest 3-4 tablespoons of tapioca would be the best if you want thicker.
Will reheat and freeze well.
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