"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Stew Recipe

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This recipe for Chicken Stew, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Miller
Added: Sunday, May 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-6 whole skinless/boneless chicken breasts
1 T salt
4 qt water
1 medium onion, diced
15 oz can lima beans
4-5 potatoes, peeled and diced
2 cans diced tomatoes
6 oz tomato sauce
1 T coarse ground black pepper
1 can cream style corn (I also add 1 can whole kernel corn)

Directions:
Directions:
Cook chicken breasts in salted water until tender. Remove chicken and allow to cool. Add onion and potatoes and let cook until tender. While this cooks, shredd chicken breasts and add to broth. Add lima beans, corn, tomatoes, tomato, pepper and tomato paste. Simmer 2-3 hours or all day if using slow cooker. May double recipe. I usually like a thicker kind of stew, so I have added potato flakes to get the desired thickness. If you get it too thick, you can add a can of chicken broth. Just play with it until you get the consistency that you like. I also like pepper, so this ingredient may need to be adjusted to personal tastes.

Personal Notes:
Personal Notes:
Note: I have also used a couple of bags of frozen mixed vegetables and adjust the tomatoes or chicken broth as needed....this is also a good variation.

 

 

 

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