I will admit, it wasn't until just a couple years ago I ever thought to use my slow cooker during the summer months. I'm sure it's because back then I wasn't as using it for the variety of dishes I do now, so it was mainly for soups. And as much as I love soup, and yes, even find myself craving it once or twice in the summer months, most of the time when it's 90 degrees outside with 110% humidity, a piping hot bowl of soup is the last thing I want to eat. So, it usually stayed in the china cupboard from about April to September.
That has totally changed now, and I will use it year round, and actually look for ways to utilize it more during these hot months. After all, who doesn't love something that allows you to get a hearty, delicious meal on the table, without heating up the house with the oven or even stove??!! And with the vast amount of dishes you can now make in the Crock Pot, you aren't limited to just soups or stews anymore...however, that is what I happen to have for you today, ironically enough.
Honestly though, there are going to be some cooler, rainy days during the summer, and this would be perfect for those. And if you live in the Midwest, there have certainly be plenty of those this year! My word, I can't remember a more rainy summer than this one, or at least it has been a very long time. Day after day of torrential downpours, heavy thunderstorms, flash flood warnings...this has been Summer 2015 in Indiana. Hence why I don't feel bad about breaking my "rule" about winter time foods during the months of June, July and August!
This is comfort on a plate. It's something the whole family will love, think you really spent a lot of time making, and will end up on your "make again and again" list! And to be honest, I know this will taste SO good some fall and winter...I'm kinda glad I tested out in the summer!
If you aren't using your Crock Pot during these dog days of summer, saving on time, energy and heat...you need to start! I promise once you do, you will find yourself cooking everything and anything you can inside of it!
That has totally changed now, and I will use it year round, and actually look for ways to utilize it more during these hot months. After all, who doesn't love something that allows you to get a hearty, delicious meal on the table, without heating up the house with the oven or even stove??!! And with the vast amount of dishes you can now make in the Crock Pot, you aren't limited to just soups or stews anymore...however, that is what I happen to have for you today, ironically enough.
Honestly though, there are going to be some cooler, rainy days during the summer, and this would be perfect for those. And if you live in the Midwest, there have certainly be plenty of those this year! My word, I can't remember a more rainy summer than this one, or at least it has been a very long time. Day after day of torrential downpours, heavy thunderstorms, flash flood warnings...this has been Summer 2015 in Indiana. Hence why I don't feel bad about breaking my "rule" about winter time foods during the months of June, July and August!
This is comfort on a plate. It's something the whole family will love, think you really spent a lot of time making, and will end up on your "make again and again" list! And to be honest, I know this will taste SO good some fall and winter...I'm kinda glad I tested out in the summer!
If you aren't using your Crock Pot during these dog days of summer, saving on time, energy and heat...you need to start! I promise once you do, you will find yourself cooking everything and anything you can inside of it!
Slow Cooker Chicken Stew
with
2 lbs. boneless chicken tenders, cubed
1 medium white onion, chopped
2 c. chopped carrots
3 c. cubed Yukon gold potatoes
2 (10 3/4 oz.) cans cream of chicken soup
1 soup can water
2 TBS cornstarch
3 1/2 TBS cold water
1 (8 ct.) can Grands biscuits
1 TBS butter, melted
Salt and Pepper to taste
Garlic Powder to taste
Dried Parsley
Place chicken in bottom of slow cooker. Season with salt, pepper and garlic powder. Add potatoes, carrots and onions. In a medium bowl whisk together 2 cans of soup and water. Pour over chicken and veggies. Cook on HIGH for 6 hours. In a small bowl whisk together cornstarch and cold water until smooth. Add to stew and allow to cook about 10-15 minutes until it's slightly thickened. Place biscuits on baking sheet. Baste with melted butter and sprinkle with black pepper and parsley. Bake according to package directions. Serve stew topped with 2 biscuits per plate. Sprinkle with extra parsley.
2 comments:
Looks Delicious as well as it being a quick and easy meal to make.
You mentioned chicken tenders. You talking about raw chicken breasts cut into cubes or you talking about the packaged, frozen tenders and cutting them into cubes?
Hi Colleen. I'm talking about fresh chicken breast tenders. They are smaller than the breasts, usually found next to them in the meat section.
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