Thursday, November 4, 2010

Crock Pot Chicken Pepper Stew

This is a wonderful "Fix it and forget it" stew for dinner tonight. My hubby created this recipe and it has become a favorite in our house. Layer all your delicious ingredients into the Crock Pot, your house will be filled with wonderful aromas, and dinner will be done! I love to set the bread machine up as well on days like this so we can have fresh hot bread along side our "simmered all day" stew. Enjoy!

Recipe: (serves 6)
Add to the Crock Pot in the following order:

layer of 3/4 inch round potatoes (~1 1/2 pounds) I like Dutch baby yellow potatoes or small Red potatoes
layer of diced carrots (about 4 carrots)
1 small onion, diced
3 cloves of garlic, diced
it will look something like this
Next Add...
1 (15oz) can diced tomatoes with their juices
layer of sliced mushrooms (~1-1 1/2 cups)
1 Tablespoon Italian Seasoning
1/2 teaspoon crushed red pepper flakes (adjust quantity to your liking)
4 cups Low Sodium Chicken Broth
3-4 boneless, skinless chicken breasts (okay to use frozen)
Generously season the top of the chicken with
1 Tablespoon cumin
several twists of fresh ground black pepper

Cover and cook on LOW for 8 hours.

Before serving, shred the chicken and stir stew, season to taste.  Serve hot with warm crusty bread.

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