Crockpot Chicken StewPosted: May 22, 2007
Another easy crock pot meal! This is tasty and stick-to-your-ribs good.
Crock-Pot Chicken Stew
1 16 oz. bag baby carrots
2 onions — thinly sliced
6 chicken pieces(thighs, breasts, legs)
salt and pepper — to taste
1/2 teaspoon rosemary
2 cups apple juice
1 can chicken broth
1 tablespoon flour
1/4 cup cold water
In a crockpot, place carrots on the bottom, then onions. Layer chicken on top, salt and pepper to taste and crush the rosemary over the top as well. Add juice and broth. Turn crockpot on low and cook for 8 hours.
When carrots are tender and all is cooked, drain cooking liquid into a saucepan and simmer over medium heat till reduced. In a cup, add 1 tablespoon flour and 1/4 cup cold water and blend to make a paste, using a fork. Make sure there are no lumps, then add to simmering cooking juices, blending the entire time with fork to incorporate flour mixture with the cooking juices. When sauce has thickened, serve over chicken.