Poultry > Soups & Stews > Quick Chicken Stew >
Quick Chicken Stew
1 can chunk breast of chicken in water (10 oz.); keep juice
1 can whole white (new) potatoes (15 oz.); drained and cut in half
1 can mushrooms (pieces and stems, 7 oz.); drained
1 can cream of mushroom soup (10.5 oz.)
1/4 soup-can of water (or more depending on stew consistency)
1/2 bag frozen peas & carrots (from 16 oz. bag)
Dried minced garlic to taste
Lemon-pepper seasoning to taste
Paprika to taste
Seasoned salt to taste
Turn the crock pot to high setting. Add the canned chicken breast with liquid; drain canned potatoes, cut in half and mix with chicken. Add drained mushroom pieces and cream of mushroom soup; mix well. Stir in frozen peas and carrots, and then add the seasonings. Pour in 1/4 soup-can of water, adding more to achieve a stew-like consistency. Mix well and cover. Cook for two hours or until heated through, stirring occasionally. Adjust the crock pot setting to low if the stew starts to boil.
Suggestion: Serve with brown rice or a green salad.
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