1 Frying chicken
3 Carrots; cut diagonally in
" chunks
3 md Idaho potatoes; chunked
2 lg Onions (I like vidalia's
-when in season)
-Seasoned pepper;to taste
1/4 ts Thyme
1/4 ts Basil
1/4 ts Oregano
1 cn Cream of chicken soup
1 tb Worcestershire sauce
Place half of veggies in the pot, add chicken. Mix pepper and
spices and sprinkle over meat. Add the rest of veggies and top
with the soup. Sprinkle with Worcestershire sauce. Cover and cook
on LOW 8 to 10 hours, or until meat is very tender and veggies
are done. I put it on in the morning and its ready whenever we
are. The only bad part about this recipe is that you have to
take the meat off the bones. Mine is usually cooked to the point
where it falls off the bones but you still have that mess.
If desired, potatoes may be omitted and the stew, when done, may
be served with large macaroni cooked separately. Leftovers can be
refrigerated all in the same pot and reheated in bowls in the
microwave at 50% power.
/\/\ichael =================
& Ms. /\/\ | /-\ /\/\ |
\/\/eslie =================
