Chicken Breast Stew (crock pot)
Total preparation time: 20 min
Serves: 4Ingredients:
- 2 large Chicken Breasts (cut in half or cube)
- 4 Potatoes (cubed)
- 1 small Onion (sliced)
- 4 Carrots (cubed)
- 1 can Cream of Chicken Soup
- 1 small can Tomato paste
- 1/4 cup Evaporated Milk
- 1 teaspoon Curry
- 1/2 teaspoon Paprika
- 2-4 cloves Minced Garlic
- Salt & Pepper
- 1 stalk (optional) Celery (cut)
- (optional) Sliced Button Mushrooms
- 1 can Green Beans (may use instead of carrots)
- 1/4 cup Green Peppers (chopped)
Steps:
- Steam chicken in skillet til barely done. Season with curry, paprika, S&P. Then halve or cube.
- Mix the soup, paste, and milk in a bowl and set aside.
- Dice and cube the remaining ingredients and add to crock pot, including the cooked chicken (may also add the broth from the steaming).
Pour the step 2 mixture on top and lightly stir.
May add more milk if thinner consistency desired.
- Turn crock pot on high for 1-2 hours, then turn on low for 4-6 hours.
- Serve with warm bread or dinner rolls. Enjoy!