Crockpot Chicken Stew
- 1 whole, cut-up chicken, fat removed
- 1 lb. baby carrots
- 3 large potatoes, cubed
- 1 large sweet onion, very thinly sliced
- Ground pepper
- 1/4 tsp. thyme
- 1/4 tsp. basil
- 1/4 tsp. oregano
- 1 can low-fat cream of chicken soup
- 1 Tbs. Worcestershire sauce (optional)
Place half of the vegetables in the crockpot, then add the chicken pieces. Mix the spices and sprinkle evenly over the chicken. Add the remainder of the vegetables and top with the soup. Cover and cook on low for 8 to 10 hours, or until chicken is tender and the vegetables are done. Remove the chicken with a slotted spoon and remove from bones.
Replace the chicken back and stir, and then serve.NOTES: You can also substitute boneless chicken--about 3 lb. Then just cut it up for shred at the end. Thighs or breasts will work.