Rustic Chicken Stew
2 lbs. boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes
3 medium onions, peeled, quartered
2 large carrots, peeled, cut into 1-inch-thick slices
2 potatoes, peeled, cut into 1-inch cubes
2 cans (14 oz. each) chicken broth
1 t. celery seed
1 t. dry thyme leaves
1/2 t. black pepper
8 oz. mushrooms, cleaned, halved
1 C. frozen corn
1 C. frozen peas
In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn. Cover and cook on low until the chicken is done and the vegetables are tender, about 7 to 9 hours or on high for 4 to 6 hours. Stir in the peas and cook until they’re done, about 15 to 30 minutes.
Makes 8 servings.