Friday, November 14, 2008

Chicken Stew in the Crockpot

Chicken Stew in the Crockpot (Level 1)

1 1/2 pounds chicken breasts (boneless/skinless) cut into 1" cubes
2 tablespoons olive oil
4 cloves garlic minced
1 onion chopped
1 cup chopped green pepper
3 cups chopped zucchini
8 oz box cremini or button mushrooms sliced in half
1 can diced tomatoes, drained
1 6oz can tomato paste
3/4 cup water
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon basil
1 teaspoon thyme
2 teaspoons salt

Heat 1 tablespoon olive oil in a large heavy skillet. Brown the chicken then transfer to the crockpot.

Add the second tablespoon of oil to the skillet and heat. Add the onion, green pepper, zucchini, and mushrooms to the skillet and sautee until soft. Transfer to the crockpot. Then add the diced tomatoes.

Mix together the tomato paste, water and spices. Pour over the chicken and vegetables in the crockpot. Cook on low for 4 hours.


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