I have been craving soup almost every day this week… I have no idea why because it’s basically still in the 70s each day except for a few. Maybe it’s because my body senses it should be crisp and cool outside, who knows 😉 Either way I am totally not mad about this craving! I have never made a stew before, but I sure am happy I tried because it’s the easiest thing ever. I have been staying away form beef for a bit so I decided to use chicken instead and it was equally delicious! I love how chunky everything is. I am definitely the “get everything in one bite” type of person which made this soup eve more yummy. Kirby and I have been working really hard at not eating out for lunch (okay, that was really a me problem to be honest) and I’m already excited to be able to eat this stew for the next couple of days… Woohoo!
If you’re a lover of crockpot recipes, try it out and let me know what you think! I originally found the recipe on Salt & Lavender, but changed a few things!
| Prep Time | 15 Minutes |
| Cook Time | 7 Hours |
| Servings |
Servings
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- 30 oz Chicken Broth
- 1 1/2 Tsp olive oil
- 1/2 Cup Cooking White Wine
- 1 Tsp Worcestershire Sauce
- 1/2 Tsp Italian Seasoning
- 1 1/4 Tsp Garlic Powder
- 28 oz Red Potatoes
- 1 1/2 lbs Chicken Thighs Boneless, Skinless
- 1 Large Onion
- 1 Small Bag Baby Carrots
- 8 oz Baby Bella Mushrooms Halved or Quartered
- 2 Tbsp Cornstarch
- Salt & Pepper to Taste
Ingredients
|
|
- Add liquid ingredients, Italian seasoning and garlic powder to slow cooker. Stir and make sure all is distributed evenly.
- Add chicken breast and keep cover by the liquid.
- Add potatoes, carrots, mushroom and onion. Mix well
- Cook for 7 hours on high heat - add cornstarch about 30 minutes before serving (I pulled a separate amount of liquid out, mix it, and then returned it to crockpot to avoid clumps)
- Add salt & pepper, serve!
