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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 8 |
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So good on a chilly evening, served with homemade cornbread. I usually make this in the crockpot, but you can make it on the stove too. I've also added hominy to this and it's a terrific addition. In a pinch you can use canned chicken too. Ingredients:
2 cups cooked chicken, shredded |
2 large potatoes, peeled and diced |
3 carrots, peeled and sliced |
2 (14 1/2 ounce) cans diced tomatoes |
2 (14 3/4 ounce) cans creamed corn |
1 medium onion, chopped |
1 tablespoon mrs. dash table blend seasoning |
1 teaspoon salt |
1 tablespoon dried basil |
1/2 teaspoon pepper |
Directions:
1. Add the prepared vegetables, spices & herbs to the crock pot.
2. Pour all the remaining ingredients into the pot (no need to drain anything).
3. Mix lightly and cover.
4. Cook on low for 6-8 hours (crockpot) or bring to a boil then lower heat to a simmer and cook for 45 minutes, or until the vegetables are done.
5. If stew is too thin, thicken by adding 2 T of instant mashed potatoes, then cook an additional five minutes.
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