1 1/2 pounds baby red potatoes, halved
2 cups baby carrots
1 medium onion, cut into wedges
3 pounds bone-in chicken thighs and drumsticks, skin removed
1/2 cup water
1 tablespoon Lawry's® Seasoned Salt
2 teaspoons dried parsley flakes
1/2 teaspoon coarse ground black pepper
3 tablespoons cornstarch
1/2 cup milk
1. Place potatoes, carrots and onion in slow cooker. Place chicken on top of vegetables. Mix water, seasoned salt, parsley and pepper in small bowl until well blended. Pour over chicken and vegetables. Cover.
2. Cook 8 hours on LOW or 4 hours on HIGH.
3. Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Cover. Cook 15 minutes longer on HIGH or until sauce is thickened. Serve with biscuits, if desired.
Test Kitchen Tips:
•For a quick start in the morning, cut the vegetables into pieces the night before, then refrigerate until you're ready to start cooking. Just remember to cover the potatoes with water to prevent discoloration; drain before adding to the slow cooker.
•For best results, do not remove cover during cooking.
Nutrition Information per serving
•Low Calorie •Low Fat
Calories 243, Fat 7g, Protein 23g, Carbohydrates 22g, Cholesterol 70mg, Sodium 677mg, Fiber 3g
CROCK POT CHICKEN STEW RECIPE
Edited by: WILDXANGELS at: 10/4/2012 (04:47)
| current weight: 280.0