October 21, 2016


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. 


  1. Oh yes, that sounds wonderful. I love crock pots in the fall and winter for stews. Hope you get to enjoy a fun weekend with cooler temperatures. Blessings, xoxo, Susie

  2. Hi Susie! Have a great weekend! So love having you visit! Hugs!

  3. Our weekend is turning cooler so your stew would be great for us, Betsy. I love using my crock pot more and more. Thanks for the yummy sounding recipe. Have a great weekend, dear Betsy. ♥

  4. Oh- That sounds absolutely delicious and I love the idea that you can sit outside around a bonfire this weekend. Right now we are at 46 degrees here by the bay. Cold and damp. Winter is coming, I know. xo Diana


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