OK, it is October 9th... I really think summer has actually come to an end. I threw the last of the zucchini and pepper into this light but warming stew. If there is just a little chill in the air this chicken dish is simple and easy to make.
Enjoy Autumn,
Diane
Crock Pot Chicken Vegetable Stew
by Diane Balch
simplelivingeating.com
preparation 20 minutes serves: 4 - 6
Ingredients:
1 onion chopped
3 celery stalks chopped
2 medium zucchini chopped
1 red pepper chopped
2 cloves of garlic minced
2 small red potatoes chopped
1 tablespoons minced fresh sage
1 tablespoon fresh chopped thyme
2 tablespoons of olive tapenade or minced olives
3 tablespoons of extra virgin olive oil (EVOO)
1/4 cup of golden raisins
1 teaspoon each of salt and pepper
1 cup of dry white wine
2 cups of chicken broth
2 pounds of chopped chicken meat white, dark, any combination
Directions:
1) Whisk together: EVOO and wine along with: sage, thyme, olives, salt and pepper, garlic. Mix this with the chicken broth.
2) Put all of the vegetables into the crockpot and top them with the chicken. Pour liquid mixture over the chicken and vegetables.
3) Let cook on low for 6 to 8 hours or on high for 4 hours. Check that the salt is enough before serving with some crusty bread and butter.
Note: White chicken meat especially can easily get over cooked in a crockpot. I recommend putting in whole frozen pieces of white meat on top of the vegetable in order to prevent overcooking. I take the pieces out and chop them up and mix them back into the stew before serving.
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