Potato and Chicken Stew In Crockpot

This winter has been crazy. One or two snowstorms or blizzards each winter is what we usually get and then it’s just cold weather we have to put up with. But this year, it keeps teasing us with beautiful Spring-like 70 degree weather.. just before it gives us another ice/snow storm. The white slick stuff just started to melt today and now we’re getting ready for ice again tonight and tomorrow. I think I still prefer the occasional crazy winter like this more than our brutal summers of continuous humid 110+ weather.  ~sigh~ Bring on the snow, ice and more stew!

Potato Chicken Stew

11 medium size yellow potatoes

6 chicken thighs

2 cups chopped carrots

3 large celery stalks

1 cup frozen sweet peas, thawed

2 cups milk

2 cups filtered water

8 TBSP flour

2 TBSP dried parsley

1 TBSP salt

1 tsp black pepper

1/2 tsp dried basil

1/4 tsp ground thyme

1/8 tsp ground rosemary (or almost 1/4 tsp crushed)

Safflower oil to prevent sticking

 

Coat crockpot with oil to prevent sticking.

Scrub all vegetables clean; peel carrots.

Slice carrots and cut each slice in half.

Cut celery stalks long ways and then cut into small pieces.

Cut potatoes and chicken into one inch cubes.

In medium bowl, whisk together milk, water, all seasonings, and flour.

Pour liquid into crockpot and add carrots, celery, chicken and potatoes.

Cook on high for about 6 hours.

Add thawed peas and cook another 45 minutes to an hour or until potatoes and carrots are soft when pierced with a fork.

Garnish with shredded parmesan cheese.

Look at all that yummy goodness just waiting to be eaten!

Look at all that yummy goodness just waiting to be eaten!

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