Ingredientes para Anson County Chicken Stew Crock Pot
- 2 1/2 cups cooked chicken, cut into bite-size pieces
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream-style corn
- 1 large onion, chopped
- 3 1/2 cups chicken broth
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 2 bay leaves
- Basil
- Fresh Rosemary
- Butter
- 3 cups cubed potatoes, peeled
- 2 cups sliced carrots
- 1 cup sliced celery
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (10 ounce) can cream of celery soup
- 1 teaspoon thyme
- Dumplings (optional)
- Fresh parsley (for garnish, optional)
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Cómo preparar Anson County Chicken Stew Crock Pot
- In a large bowl, combine the chicken, potatoes, carrots, celery, onion, garlic, and bell pepper.
- Season generously with salt, black pepper, thyme, and bay leaf.
- Pour in the chicken broth and stir well to combine.
- Transfer the mixture to your crock-pot.
- Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
- Remove the bay leaf before serving.
- If desired, stir in the corn and dumplings during the last 30 minutes of cooking.
- Serve hot and enjoy! Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
16g
Fat
21g
Carbs
8g
