Tuesday, September 23, 2008

Crock-Pot Chicken Stew

From Saving Dinner

  • 1 16-ounce bag baby carrots
  • 2 onions, thinly sliced
  • 6 boneless, skinless chicken breast halves
  • salt and pepper to taste
  • 1/2 t. rosemary, pressed
  • 2 c. apple cider
  • 1 can chicken broth
  • 1 T. flour
  • 1/4 c. cold water
  1. In a Crock-Pot, place carrots on the bottom, then onions. Layer chicken on top, salt and pepper to taste and crush the rosemary over the top as well. Add cider and broth. Turn Crock-Pot on low and cook for 8 hours.
  2. When carrots are tender and all is cooked, drain cooking liquid into a saucepan and simmer over medium heat until reduced. In a cup, add 1 tablespoon flour and 1/4 cup cold water and blend to make a paste, using a fork. Make sure there are no lumps, then add to simmering cooking juices, blending the entire time with the fork to incorporate flour mixture with the cooking juices. When sauce has thickened, serve over chicken.
Serves 6

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