What's for Dinner, Wed., Feb. 3, 2016

[Trailrider1951]

5. Leftover chicken stew, made in the crockpot a couple of days ago

Crockpot chicken stew

1 cup (about four stalks) fresh celery, sliced into 1/4 inch slices
1 cup (about half a large) onion, chopped
1 cup baby carrots, sliced into 1/4 inch slices
1 sweet red bell pepper, seeded and chopped
4 chicken breasts or 5 chicken thighs, fresh or frozen
3 bouillon cubes (I use veg not chicken)
2 to 3 cups filtered water, enough to barely cover the veggies
1/4 tsp poultry seasoning or ground thyme
freshly ground black pepper, I use a lot
1/2 cup frozen peas
1/2 cup frozen corn
1/4 cup corn starch

Add fresh veggies, bouillon cubes, water and spices to crockpot. Add chicken pieces on top. Cook on high for 4 to 5 hours, or on low overnight or 8 hours while you're at work, until chicken is nearly done. Remove chicken to a plate, remove skin (for pets) and bones, coarsely chop meat and return to the crockpot. Add frozen peas and corn, and set heat to high and bring to a simmer. Simmer for another 10 minutes. Dissolve corn starch in about 1/4 cup water and add to the stew, stirring occasionally. Simmer for another 10 minutes until thickened. Serve with biscuits, rice, or mashed potatoes.