#SundayStew for September 29th 2024. Part A

 Ah, #SundayStew. 

I do a lot of things on Sunday. Cooking in the crockpot is one of them. Here is my recipe for chicken and potato stew: 

2 pounds of chicken breasts, whole
1.5 lbs of baby yellow potatoes
1 lb of carrots
1 lb of peas, frozen 
1 lb of corn, frozen
2 stalks of celery, chopped
1 onion, chopped
2 cloves of garlic, crushed
16 oz of chicken stock
3 chicken bouillon cubes
3 vegtable bouillon cubes
1 tsp.paprika
1 tsp. of white pepper
1 tbsp of olive oil
Salt to taste

I also call this Fiver's Favorite. He loves his veggie scraps. 

Start with the olive oil on the bottom of the crockpot, then line the bottom of the crockpot with your chicken. I layer the carrots, onion, and celery on top. I add the bouillon cubes, salt, and pepper next. The potatoes go on top. The chick stock is poured over everything. I dust the potatoes with paprika, cover them, and set the crockpot to high.

Cook for 4 hours then add the corn and turn it down to low. Cook for 2-3 more hours.  

Ah... the peas. I didn't forget them. I cook them separately and stir them in last. I shread the chicken at this point and give everything a good stir. 

You can knock on the veggies or add other things like fresh herbs and veggies from the garden. Fiver prefers fresh peas and parsley. I've been tempted to add some oregano but the rabbit always has dibs on fresh oregano. 

You can also add flour or cornstarch at the end for a thicker stew. 

This feeds about 6 with leftovers for lunches. 

This recipe gives me time to do other things, like laundry or better yet, paint figures. That will be Part B later today. It is also fairly diabetic friendly as you can work around the potatoes and skip the flour or cornstarch.