Crockpot Chicken Stew

 

Ingredients:

2 (10 fluid ounce) cans chicken broth

1 teaspoon olive oil

1/2 cup white wine ( didn't use)

1 teaspoon Worcestershire sauce

1/2 teaspoon Italian seasoning

1 teaspoon garlic powder

1.5 pounds little potatoes

1.5 pounds  chicken thighs ( skinless)

1 large onion chopped

1 pound baby cut carrots

7 ounces pearl button mushrooms

Salt & pepper to taste

2 tablespoons cornstarch

Directions:

Add the liquid ingredients (chicken broth, olive oil, white wine, and Worcestershire sauce) to slow cooker. 

Add the remaining ingredients (except for cornstarch and salt & pepper). Mix well. Place chicken on top and sprinkle with garlic powder and Italian seasoning .

Cook for 6-8 hours on low heat. About an hour before it's done you can take the bone out of thighs with tongs and shred the chicken in the pot. I added some chicken bullion to the crockpot and stirred it in thoroughly.  Add the cornstarch ( mixed with cold broth) about 15-30 minutes prior to serving. I also put up the heat to high so it would thicken up nicely. Add salt & pepper, to taste. Serve immediately.

Note:

If you prefer using chicken breasts, I suggest cooking it for 6 hours on low so they don't dry out too much

Gabe said his mother and grandmother would make Chicken Fricassee, this is not a fricassee.  The real difference between the chicken fricassee and stew. It's all in the way you cook the chicken, in a stew it's boiled. In a fricassee, it's smothered or pan-fried first, then boiled.