Soups and stews might not be "traditional" holiday fare, but this recipe always seems welcome during the colder months. Plus, it makes for a perfect, laid back meal, and who doesn't want one less thing to stress about during the holidays?
This recipe calls for all canned items and some common spices that tend to be available in most pantries at any given time. So, it's a great turn to recipe when you're not feeling great, don't have a lot of time, or unexpected guests drop by with too little notice to head to the store.
You can cook everything from scratch using all fresh vegetables and herbs if you want. I have before, and it's turned out really well. It's just going to take a good deal longer than five minutes to prep and require an additional hour or three to cook.
Five Minute Crock Pot Chicken Stew
2 Cans Chunk Chicken, drained and broken up
1 Large Can Crushed Tomatoes
1-2 Pints Chicken Broth, to taste
3 Cans Mixed Vegetables, drained
1 Can Whole Kernel Corn, drained
1 Can Sweet Peas, drained
1 Can Green Beans, drained
4 Tbsp. Dried Parsley, to taste
3 Tbsp. Lawry's Seasoning Salt
2 Tbsp. Onion Powder or Minced Onion
2 Tbsp. Garlic Powder
1-2 Tbsp. Chili Powder, to taste
1-3 tsp. Cayenne Pepper, to taste
Open and drain your chicken. Add it to the crock pot and break it up. Open and drain all the canned vegetables. Add vegetables, crushed tomatoes, seasonings, and broth to the crock pot, and mix well. Cover and cook on high for 2-3 hours or low for 5-8 hours. Serves 12-15.
If you decide to use all fresh ingredients, you may need to add salt. However, working with canned items, you don't want to add any more, or the stew will turn out far too salty.