01
December
2011
|
05:57 PM
America/New_York

Chicken&Sausage Stew

  • 2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
  • 1 pound smoked sausage, sliced
  • 2 large onions, quartered and cut into 1/2-inch slices
  • 1 cup baby carrots, or 2 large carrots cut into 1-inch slices
  • 3 medium potatoes, cut into 1-inch cubes
  • 3 1/2 cups chicken broth
  • 1 teaspoon celery seed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper or seasoned pepper mix
  • salt to taste
  • 8 ounces sliced mushrooms
  • 1 cup frozen corn, thawed
  • 1 cup frozen peas, thawed

Combine all ingredients, except peas, in the slow cooker/Crock Pot; stir well. Cover and cook on low 6 to 8 hours, until chicken is done and vegetables are tender; stir in peas the last 30 minutes.
Serves 6 to 8.

Select pages where this recipe appears: Main Dishes