Crock-Pot Chicken Stew
I like to do the prep work the night before traveling. Place all of the ingredients in the refrigerator over night then combine everything in the morning and cook while driving so dinner is ready when I stop for the day. I like to plan ahead when doing any cooking to prepare enough for two or three meals. This saves me cooking everyday and leftovers on the road always good. I use a 12 volt slow cooker and plug it into the cigarette lighter socket to cook while traveling. This is supposed to be dinner. Watch out the odors will drive you crazy, most likely you will consume for lunch!
Ingredients
1/2 pound bacon, chopped
1 large onion, sliced
flour
garlic powder
salt and pepper
4 chicken breasts
4 red potatoes, quartered
4 carrots
2 ribs celery
1 can cream of mushroom soup
1 can chicken broth
1 pint milkDirections
In a large frying pan sauté the bacon until it is done but not yet crisp. Remove cooked bacon to slow cooker. Slice one large onion, sauté in bacon fat, when cooked remove to slow cooker. In a bowl stir together the flour, granulated garlic, and a little salt and pepper. Dredge the chicken breasts in the flour being sure to shake off all excess flour before frying in the bacon fat. Keep in mind this step is just to develop the coating and flavor. The chicken does not need to cooked completely at this step because it will continue cooking later. When chicken is browned remove to slow cooker. Remove half of the skin on red potatoes, quarter, fry in bacon fat, remove to slow cooker. Add flour mixture to bacon fat remaining in pan to make a roux paste stirring constantly to avoid lumps, cook 5 minutes to ensure there is no raw flour taste. Cut up carrots and celery ribs in large chunks and add to the slow cooker with Cream of Mushroom soup, chicken broth, and milk. Turn on the slow cooker to high for an hour then reduce to low heat. Season to taste with salt and pepper. Cook until chicken is done.
Serves: ?
Serves: ?
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
