Slow Cooked Chicken Stew
This is an easy and homey recipe that is quick to prepare and taste good with a minimal amount of work. Made with potatoes, carrot, celery and spices. Your house will smell good all day, and the result is a hearty and savory feast! You can add any other vegetables that your taste desire. You can serve the stew over plain rice or slice of fresh, crusty bread.
Slow Cooked Chicken Stew
Ingredients:
- 1 large onion, sliced
- 3 garlic cloves, chopped
- 1.5 pounds skinless, boneless chicken breast meat – cut into bite-size pieces
- 2 cups carrots, peeled and cut into chunks
- 1 cup celery, chopped
- 4-5 Yukon Gold potatoes, pealed and cut into 1 1/2-inch cubes
- 1 – 14 oz can diced tomatoes (for GF choose gluten free can of diced tomatoes)
- 2 tablespoons tomato paste (for GF choose gluten free tomato paste)
- 2 chicken bouillon cubes, crumbled
- 1 cup water
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper
- 1 teaspoon cinnamon
- 1 teaspoon seasoning salt
Directions:
1- Cover the bottom of a large stock pot with the sliced onions. Arrange the chopped garlic, chicken, carrots, celery, and potatoes on top.
2- Combine diced tomatoes, tomato paste, bouillon cubes, cup of water, paprika, turmeric, crushed red pepper, cinnamon and seasoning salt in a bowl; pour over chicken and vegetables.
3- Bring to a boil over medium high heat. Set heat on Low setting and simmer slowly for 5 to 6 hours.
4- Taste and adjust seasoning as needed.
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