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Crockpot Chicken Stew

Submitted by christinavt

Makes 6 servings

Another probable bomb by Leanne Ely. Not even going to try it!

Ingredients

14 4/5	oz stewed boneless skinless chicken, net from 24 oz fresh (5065)
2	onions, thinly sliced
2	cups apple cider
1	can chicken broth
16	oz (1 package) baby carrots
1/2	teaspoon rosemary, pressed
1	tablespoon flour
1	salt and pepper to taste

Directions

In a crockpot, place carrots on the bottom first, then onions in a crockpot. Layer fresh chicken on top, salt and pepper to taste and crush the rosemary over the top as well. Add cider and broth. Turn crockpot on low and cook for 8 hours.
When carrots are tender and all is cooked, drain cooking liquid into a sauce pan 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 the fork to incorporate flour mixture with the cooking juices. When sauce has thickened, serve over chicken.

Categories

Chicken, Vegetables, Main Dish, American, Slow Cook, Sugar-Free

Serving Size 365.1g

Amount Per Serving

Calories

207

Calories from Fat

% Daily Value^*

Total Fat

2.9g

Saturated Fat

0.7g

Cholesterol