Food
Chicken Crockpot Stew
By Yankee Magazine|Oct 29 2006|
I found this recipe in an old cookbook and adapted it for the crockpot.
Yield
4 servings
Ingredients
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
Instructions
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.
