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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 8 |
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This is the way I do chicken stew. It's a bit more labor intensive but, worth the extra time it takes. Ingredients:
1 whole chicken, washed |
2 cans chicken broth |
1 lg whole onion, large dice |
1 small pkg frozen okra |
1 small pkg frozen corn |
1 small pkg fresh baby carrots |
2 small turnips, peeled and 1 dice |
1 lg cans diced tomatoes |
homemade biscuits. |
Directions:
1. Place 1/2 cup of chicken broth into your crockpot and preheat on high for about 5 minutes
2. In a saucepan, bring remaining chicken broth to a boil.
3. Add whole chicken and diced onion to the crockpot, cover and cook on high appx. 3 hours or until the meat is falling off the bone.
4. Carefully remove the chicken from the crockpot and add the remaining vegetables.
5. Let the chicken cool until it can be easily handeled with out burning yourself. (you can put it in the freezer to speed up the cooling process).
6. Once you have deboned the chicken, (make it BIG chunks or whole pieces) add it back to the crockpot.
7. Stew is ready to have the broth thickened when the veggies are done. I use a combination of cornstarch & broth.
8. The okra also acts as a thickening agent.
9. Serve with biscuits.
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