French Chicken Stew
You can put this together in the morning or put it together and freeze it for later. Either way you have a delicious warm meal waiting for you on a cold winter’s eve.
French Chicken Stew (1 gallon freezer bag)
1 ½ – 2 lbs boneless chicken, cut into bite size pieces
4 C mushrooms, sliced
30 oz diced tomatoes, undrained
6 cloves garlic, minced
1 ½ C onions, sliced or diced
2 C carrots, thinly diagonally sliced
1 C red potato, cut in 1-inch pieces
1/2 C fresh green beans, cut in 1-inch pieces
¼ C parsley, diced
1/2 C pitted ripe olives, sliced
1 ½ C chicken broth
2 T quick-cooking tapioca
1 t herbes de Provence or dried Italian seasoning, crushed
3/4 t dried thyme, crushed
1/4 t coarsely ground black pepper
½ t seasoned salt
Steam or partially cook potatoes and green beans.
Place everything on top of individual’s chicken in the bag.
Place thawed contents of bag into crockpot with chicken on top.
Cook on Low for 6-7 hours or High for 3-4 hours if thawed.