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Debra's Crockpot Stew Recipe

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This recipe for Debra's Crockpot Stew, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debra Kososki
Added: Tuesday, April 15, 2008


1 lb of chicken breast or beef stew meat, cut int bite-site
1/2 yellow or purple onion , diced

Brown meat in crockpot (on high) while you prepare the

Salt and pepper to taste or other seasonings you like to
1 cup water
3 carrots, sliced or diced
2 zucchini, sliced 1/4" thick
2 yellow squash, sliced 1/4' thick
4 small to medium (depends on how big your crockpot is) potatoes, cubed
1 egg plant, peeled and cubed
1 to 2 cups frozen or fresh peas
1/2 yellow, green, orange and red bell peppers, (you don't have to put all of them in if you don't like all of them.) diced

Add can of soup, either cream of chicken, mushroom or celery
Tomato juice or tomato soup
Add seasoning to taste.

Cook on low all day (I put it in the crockpot before I go to work or until carrots and potatoes are soft. I also do this before I go to church and it's done when I get home. It will all depend on how big you cut the vegetables up and the temperature of your crockpot. I have one that I can put up to 400 degrees. You know your crockpot so add what you need to the time. Substitute other vegetables as desired. I use whatever I have on hand. Some times I add a cup of uncooked rice, and sometimes I make it without meat and add beans of all kinds.

Personal Notes:
Personal Notes:
Have fun-make it yours. My children loved these stews. I also add cheese to each ones bowl of stew if they wanted to add it.




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