Creamy Chicken Stew
Serving Size / Yield
- 1 lb. leftover cooked chicken, diced
- 6 lg. Yukon potatoes, peeled and diced
- 1 bag fresh baby carrots, halved
- 1 lg. onion, diced
- 2 celery stalks, diced
- 3 C. water
- 1 chicken boullion cube
- 1 can cream of mushroom soup (cream of chicken or celery would work too)
Place diced potatoes, carrots, onion and celery in a crockpot. Mix 3 cups of water with chicken boullion cube and add to crockpot. Cook on high for approximately 3-4 hours. With a ladle, remove approx. 1-1/2 cups of chicken broth (you can always save this broth for another dish or lunch!) Add can of soup and the diced chicken. Stir well and cook for another 30 minutes. You can keep this simmering on low until ready to serve.
This meal easily fed my family of 6 with leftovers.