Crock Pot Chicken Stew
This easy to prepare crockpot dish is full of flavor and perfect for a mid-week meal.
3 skinless boneless chicken breast – about 2 pounds – trimmed and cut into 1 inch cubes
1 large onion – diced
4 carrots, pealed and diced
2 celery stalks diced
4-5 potatoes, pealed and cut into 3/4 to 1 inch cubes
8 oz. mushrooms, cleaned and halved
2 – 14 oz cans chicken broth
1 – 14 oz can diced tomatoes, drained
1 tsp celery salt
1 tsp dry thyme
1 bay leaf
1/2 tsp black pepper
salt, to taste
16 oz package frozen mixed vegetables
Clean, trim and then cube chicken.
Place all ingredients in crock pot except for the frozen vegetables.
Cook on low for 8 hours or high for 4 hours.
Add frozen vegetables 20-30 minutes before serving. Taste and season with salt and black pepper if needed.