"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Croc pot Chicken Stew, by Shannon Gilliland, is from The Nash Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Whole Chicken Boiled and De boned 2 Cups Mushrooms 2 Cups Water 3/4 Cup Chopped Onion 1 Cup Celery, Sliced 1 1/2 Cups Carrots 1 Tsp. Paprika 1/2 teaspoon salt 1 Tsp. Sage 1/2 Tsp. Thyme 1/2 Tsp. Pepper 14 1/4 Oz Chicken Broth 6 Oz Tomato Paste 1/2 Cup Chicken Broth 3 Tablespoons Cornstarch 2 Cups Frozen Green Peas
Combine first 13 ingredients in an electric slow cooker. Cover with lid and cook on high setting for 4 hours or until carrots are tender. Combine the water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and frozen to the slow cooker, stir well. Re-cover and cook on high-heat setting 30 additional minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.