Experimental Chicken Stewp
This is a recipe in progress—I encourage those of you who are real cooks to give it a try and tell me what you added to give it that extra something that it needs to be “perfect.” I made this in a Crock Pot® slow cooker, but you could probably make it on the stove top.
1 package of boneless, skinless chicken breasts, about 1 ½ lbs
3 large cloves of garlic
2 medium-small or 3 small yellow onions
3–4 medium white or yellow potatoes (thin skinned)
1 can Cream of Celery condensed soup
1 can Cream of Mushroom condensed soup
1 medium package of baby carrots
1 package pre-sliced “baby bella” mushrooms
pepper, to taste
Optional: salt (there should be plenty in the soup, however)
Spray the bottom and lower sides of your slow cooker with non-stick spray. Smash and mince the garlic. Slice the onions and potatoes about ⅛ inch thick.
Add onions, carrots, potatoes, and garlic to the bottom of the slow cooker. Place the chicken breasts on top of the vegetables and apply pepper to taste. Pour the soup over everything. You may want to add a little (half a can or so) water just to help get things lubricated. Add the mushrooms on top and cover. Turn the slow cooker on LOW and let it cook for about four hours. Stir the contents to ensure everything is mixed and the chicken breasts are covered. Continue to cook for another two to three hours, or until chicken flakes apart with minimal pressure.
The vegetables should be quite tender when the dish is done. The liquid will be somewhere between soup and stew consistency. Serve with whole grain rice or steamed vegetables, or just eat it as it is!
I thought that the dish as described above was good, but it needed a little something extra. Perhaps some dried poultry herbs, or seasoned salt? Please comment if you’ve tried the dish and added something that has brightened the flavors or made it stand out!