Crock Pot “Kitchen Sink” Chicken Stew

This is more of a winter dish, but it’s so good and so easy that I still make it in the summer.  All I serve with this is cornbread because everything else is already in the pot.

Crock Pot “Kitchen Sink” Chicken Stew

2 lbs. boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes
1 onion, diced
3 large carrots, peeled, cut into 1-inch-thick slices
4-5 redskin potatoes, peeled, cut into 1-inch cubes
2 cans (14 oz. each) chicken broth
1 tsp. celery seed
1 tsp dry thyme leaves or Mrs. Dash all purpose seasoning
1/2 tsp black pepper
8 oz. mushrooms, cleaned, halved
1 C. frozen corn or 1 can corn, drained
1 C. frozen peas
If you like a tomato based stew, add drained diced tomatoes also.

Place all ingredients, except peas, in crockpot and stir.  Cook on LOW 7-9 hours or HIGH 4-6 hours.  Add peas about 20 minutes before serving.  Enjoy!!!!