October 21, 2016
CHICKEN CROCKPOT STEW
It's going to be a gorgeous autumn weekend
here in the great state of Texas!
We plan to spend most of the days outside
sprucing up the lawn for most likely
the last time this year!
We are planning to sit around the firepit
and sip on hot apple cider
while inside, a delicious chicken
stew will be simmering away in the crockpot!
It's October....let's celebrate the harvest!
Chicken Crockpot Stew
4 chicken breasts, skinless, boneless, and coarsely diced
3 medium potatoes, cubed
1 cup frozen corn, thawed
1/3 cup water
1 8-ounce can tomato sauce
1 can cream of mushroom soup
1 package dried onion soup mix
Salt and pepper to taste
Dice the chicken breasts. Mix mushroom soup with water in crockpot. Add chicken, salt, and pepper. Cook for 1 hour on HIGH. Then add all other ingredients and cook on LOW for 8 hours or 4 hours on HIGH. Serve hot with crusty bread or crackers.