Wednesday, October 3, 2012

Crock Pot Chicken Stew

I love Lawry's Seasoning Salt.  This is an easy and delicious recipe from the Lawry's website. 

1 1/2 pounds baby red potatoes, halved
2 cups baby carrots  
1 medium onion, cut into wedges
3 pounds bone-in chicken thighs and drumsticks, skin removed
1/2 cup water
1 tablespoon Lawry's® Seasoned Salt
2 teaspoons dried parsley flakes
1/2 teaspoon coarse ground black pepper
3 tablespoons cornstarch
1/2 cup milk

What to Do
Place potatoes, carrots and onion in slow cooker. Place chicken on top of vegetables. Mix water, seasoned salt, parsley and pepper in small bowl until well blended. Pour over chicken and vegetables. Cover and cook 8 hours on LOW or 4 hours on HIGH. Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Cover. Cook 15 minutes longer on HIGH or until sauce is thickened. Serve with biscuits, if desired.

For a quick start in the morning, cut the vegetables into pieces the night before, then refrigerate until you're ready to start cooking. Just remember to cover the potatoes with water to prevent discoloration; drain before adding to the slow cooker.  For best results, do not remove cover during cooking.

Click HERE to go to the Lawry's website.

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