This chicken mushroom stew is definitely one of the TabyanInn’s guest favorites! A great cold-weather stew, it is simple to make and can cook while you are doing other things… like visiting with family and friends.
- 15 oz. can Cream of Mushroom with Garlic soup
- 1/2 can water
- 3 boneless, skinless chicken breasts cut into 1" chunks
- 1 teaspoon salt or to taste
- 1/2 teaspoon fresh black pepper or to taste
- 1 teaspoon Morton’s Nature’s Seasonings (optional)
- 1/2 lb. fresh mushrooms, sliced
- 1 cup baby carrots
- 2 ribs celery, cut into pieces
- 1 teaspoon dried or 1 tablespoon fresh thyme
- 1/2 teaspoon garlic powder
- Rice, cooked (optional)
Combine the soup and water in a medium or large slow cooker.
Sprinkle chicken with salt, pepper and Nature’s Seasonings (if used). Place in the slow cooker. Add mushrooms, carrots, celery, garlic powder and thyme. Stir gently to mix.
Cover and cook on low 6-8 hours.
Stir and serve. Optionally, you can serve over rice.
Prep time: 15 min.
Cook time: 8 hours.
Serves: 8.
Notes
Source: Marc Tabyanan.
