WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, March 26, 2014

CHICKEN AND TOMATO STEW

5 medium to large potatoes, peeled and cubed
1 1/2 cups chopped tomatoes (not canned)
1 cup sliced carrots
1 medium onion, chopped
1/2 yellow bell pepper, chopped
1 cup broccoli florets, optional
2 bay leaves
3 large boneless skinless chicken breast halves
2 cans (8-oz each) tomato sauce
1 can (14.5 oz) chicken broth
1 1/2 tsp Italian seasoning
1/4 tsp red pepper flakes
water, as needed

Combine the potatoes, tomatoes, carrots, onion, bell pepper, broccoli florets (if using), and bay leaves in the bottom of a slow cooker or crock pot; lay the chicken breasts over the top of the veggies.

In a bowl, mix the tomato sauce, chicken broth, Italian seasonings, and red pepper flakes; pour over the chicken. Add enough water to cover chicken completely.

Set cooker on low setting and cook for 8 hours.

Remove chicken from cooker to a cutting board; cut into bite-size pieces. Return chicken to cooker and cook until vegetables are tender.





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