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Crockpot Chicken Stew Recipe

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This recipe for Crockpot Chicken Stew, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Stanley


4-5 Boneless, Skinless Chicken Breasts
1 large bag frozen mixed vegetables
1 can stewed tomatoes
1/2 c. white rice
1 bottle tomato juice (optional: low sodium)
salt/pepper, to taste

Fill large pot with water and bring to boil.
Place chicken breasts in boiling water, reduce heat slightly, and boil for 20-30 min until fully cooked.
Place cooked chicken breasts on cutting board and cut into small chunks.
Combine chicken chunks, frozen veggies, tomatoes, tomato juice, and salt/pepper in crockpot and cover with water.
Add 1/2 c. rice to crockpot.
Put crockpot setting on low and let cook for several hours. Add salt/pepper to taste as preferred.
Store extra stew in fridge or freeze for future meals!




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