[CnD] Slow Cooker Chicken Pot Pie Stew

Dani Pagador pocketfulofspry at gmail.com
Thu Aug 17 15:37:38 EDT 2017


Hi, Gail.
This sounds like it would make a huuuge pot. Have you made this
before, and if so, what size CP did you use?

You could replace the bullion with homemade chicken stock.

HTH,
Dani


On 8/17/17, gail johnson via Cookinginthedark
<cookinginthedark at acbradio.org> wrote:
> I really like this recipe. I never use bouillon since it gives me a
> horrible headache. If anyone has suggestions for replacement pass them on.
>
> Slow Cooker Chicken Pot Pie Stew
> From: allrecipes.com
> Ingredients
> 4 large skinless, boneless chicken breast halves, cut into cubes
> 10 medium red potatoes, quartered
> 1 (8 ounce) package baby carrots
> 1 cup chopped celery
> 2 (26 ounce) cans condensed cream of chicken soup
> 6 cubes chicken bouillon
> 2 teaspoons garlic salt
> 1 teaspoon celery salt
> 1 tablespoon ground black pepper
> 1 (16 ounce) bag frozen mixed vegetables
>
> Prep
> 20 m
> Cook
> 6 h
> Ready In
> 6 h 20 m
> Combine the chicken, potatoes, carrots, celery, chicken soup, chicken
> bouillon, garlic salt, celery  salt, and black pepper in a slow cooker;
> cook on High for 5 hours.
> Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour
> more.
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