Sunday, October 19, 2014

italian chicken stew

It's soup season and this is a good one especially with a lot of sourdough bread for dipping! (I modified this recipe to be a crock pot recipe- who has 50 minutes to prepare dinner around dinner hour?!  Not me.)

italian chicken stew (Food Network, specifically Giada De Laurentis)
 3 frozen chicken breasts
2 stalks celery, chopped
2 carrots, sliced
1 small onion, chopped
salt and freshly black pepper
1 (14.5 ounce) can chopped tomatoes (I used pureed, my kids don't like chunks)
14 ounces chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
2 bay leaves
1/2 teaspoon dried thyme leaves
1 (15 ounce) can kidney beans, drained and rinsed (we omitted)

Place frozen chicken breasts in a large crock pot and turn the crock pot onto HIGH.  Add everything else and cook for 5-6 hours until you can shred the chicken right in the crock pot.  Serve with crusty bread.

1 comment:

  1. Just put this in my crockpot! Looking forward to dinner tonight! :)