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"This comforting stew was one of my husband's experiments that turned out to be one of our favorite Sunday dinners," notes Amy Dulling of Rockwood, Tennessee.
Nutritional Facts 1-1/2 cups (prepared with reduced-sodium soup and reduced-sodium bouillon) equals 427 calories, 6 g fat (2 g saturated fat), 75 mg cholesterol, 834 mg sodium, 62 g carbohydrate, 6 g fiber, 30 g protein.
Originally published as Simple Chicken Stew in Cooking for 2 Winter 2007, p39
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Reviewed on May. 06, 2012 by susnan
I didn't have time to use the slow cooker for this dish, so I cooked it stove top. I increased the water and cooked the vegetables (adding chopped celery) in the bouillon, poultry seasoning and water for about 15 minutes. Then I added chicken which I had precooked and the soup and simmered for about 1 hour. My husband loved it.
Reviewed on Nov. 09, 2010 by jabuckly
Can't believe how easy this was to make. My husband and I agree that it needs celery and thyme.
Reviewed on Sep. 16, 2010 by edlou
My first slow cooker recipe and it came out GREAT,will cook it again Thanks!!!!!
Reviewed on Mar. 23, 2009 by apage4life
I was looking for a recipe for chicken stew and thought this one seemed easy enough. It was pretty delicious!
Reviewed on Dec. 11, 2008 by lssrls@yahoo.com
I agree, great recipe. I also added green peas. Delicious
Reviewed on Feb. 12, 2008 by chilipepper99
Wonderful! Since I love leftovers, I doubled the recipe and cooked it in a 4-qt. slow cooker and added a half-cup of frozen green peas.
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