Crock Pot Ranch Chicken Stew |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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I was tired today from a LONG week at work and was craving something easy and comforting. I was originally going to thicken the sauce with come cornstarch and serve over noodles, but the hungrier I got, the lazier I got !! This is what it ended up being and now I'm full and happy! Ingredients:
1 (7/8 ounce) package dry turkey gravy mix |
1 (1 ounce) package dry ranch dressing mix |
1 (10 ounce) package fresh small white mushrooms, rinsed (a small can would work fine too) |
4 skinless chicken thighs |
1 1/2-2 cups water |
1 -1 1/2 cup frozen peas |
1 1/2 cups cooked brown rice |
Directions:
1. Spray cook pot with Pam.
2. Place chicken thighs on bottom.
3. Top with mushrooms.
4. Sprinkle contents of both seasoning packets over the chicken.
5. Pour water over top of all.
6. Cover, turn on high, and cook for about 4 hours.
7. Remove chicken from crock pot, remove bones and return to pot (mine just fell off the bone and I just fished the bones out :)).
8. Turn crock pot to low, add rice and frozen peas and cook for about another 30 min or so until heated through.
9. Enjoy with a slice of good bread to sop up the juices!
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