Crock-pot Chicken Stew

I am a big fan of Electrical Slow Cooker and Crock Pots. It makes winter night meals a breeze if planned ahead and started early. Warm, hearty stews and soups, vegetables, casseroles, and even fall-apart chicken breasts come out just fine, given a little time, requiring minimal effort.

Marinated chicken breasts were started on the crock pot one Friday night, and allowed to slow cook for about 12 hours; then, in the morning, when the chicken breasts were fully cooked, I added some chopped onions, bell peppers, kale, carrots, tomato sauce, spices/seasoning and continued to cook through the day Saturday, possibly another 4 or 5 hours.

By dinner time Saturday night, aromatic chicken and vegetable stew with flaky, juicy, fall-apart chicken was ready. Served with some home-made biscuits, it was a wholesome winter night meal.

Of course, I don't care much for chicken, so this batch was consumed by the rest of the family. For myself, I like to omit the chicken and double the vegetables, adding cauliflower, chick peas, mushrooms, bell peppers, onions, winter squash, edamame and marinated tofu to make a There-Can't-Be-Too-Many-Veggies stew.