Meals on the Go
Crock Pot convenience
Chicken stew in the Crock-pot - as the weather shifts from fall to winter the ease of the crockpot makes dinners a snap! Set the pot on low as you head out for your day and voila you will return to a tasty dinner and a great smelling kitchen
Ingredients:
- ½ cup unbleached flour
- 1tsp salt
- ½ tsp black pepper
- 3lbs free-range, natural chicken cut into bite sized pieces
- 1tbsp olive oil
- 4 large carrots sliced into1 inch slices – or 2cups baby organic peeled baby carrots
- 4 stalks organic celery cut ½ inch pieces
- 1 onion thinly sliced
- 2-3 sprigs fresh rosemary
- 1tsp Italian seasoning
- 2 cups organic chicken stock
- 1 cup organic frozen peas
- 4 cloves garlic coarsely chopped
Steps:
- In bowl combine flour, salt and pepper. Toss chicken pieces into mixture and coat. Transfer to a plate. In large non-stick skillet heat oil over medium-high heat add chicken pieces and cook for 8-10minutes or until brown on all sides. Set aside
- Add carrots, onion, garlic, Italian seasoning and rosemary to slow cooker. Place chicken pieces on top of vegetables. Pour chicken stock into slow cooker and cover. Cook on low for 8-10hours or high for 4-6 hours(see guidelines for your crock-pot) Add frozen peas with 20-30mins left until serving time
- Feel free to use this as a base and add your favorite vegetables – such as mushrooms, yams, peppers etc…or use turkey or lamb - the joy of cooking is to explore and enjoy!
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