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Chicken Stew

A lighter version of the classic beef stew.

  • 2 pounds boneless, skinless chicken breasts, cut into cubes
  • 2 large onions, quartered and cut into 1/2-inch slices
  • 2 large carrots cut into 1-inch slices
  • 3 medium potatoes, cut into 1-inch cubes
  • 3 1/2 cups chicken broth
  • 1 teaspoon celery seed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper or seasoned pepper mix
  • salt to taste
  • 8 ounces sliced mushrooms
  • 1 cup frozen corn, thawed
  • 1 cup frozen peas, thawed
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Combine all ingredients except, oddly enough, for the peas. Cook in a crockpot on low for 6-8 hours, adding the peas during the last 30 minutes of cooking.

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