Tuesday, October 5, 2010

Chicken Stew

From Betty Crocker Slow Cooker Recipes

3 Medium potatoes (about 1 pound), cut into 1 1/2 inch cubes
2 cups baby-cut carrots
1 package (8 ounces) fresh whole mushrooms, cut in half
12 boneless, skinless chicken thighs (about 2 1/2 pounds)
1/2 teaspoon salt
1 teaspoon instant chopped onion
1/4 teaspoon garlic powder
1 tablespoon tomato paste
1 jar (15 ounces) roasted chicken gravy
1/2 cup dry white wine or water

1. Toss potatoes, carrots and mushrooms in 3 1/2 to 4 quart slow cooker.  Arrange chicken on top.  Sprinkle salt, onion, and garlic powder over chicken.  Stir tomato paste into jar of gravy.  Pour gravy mixture and wine over all.

2. Cover and cook on low heat setting 8 to 10 hours or until vegetables are tender.


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