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Creamy Crock Pot Chicken Stew with Potatoes, Carrots and Tomatoes
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons kosher salt
- 2 15-ounce cans new potatoes, drained (large potatoes cut in half or quarters)
- 1 16-ounce bag frozen, crinkle-cut carrot coins (see note)
- 2 cups frozen diced onions (see note)
- 14.5-ounce can petite diced tomatoes, undrained
- 14.5-ounce can organic chunky tomato bisque (we use Amy's Organic)
- 14.5-ounce can organic cream of mushroom soup (we use Health Valley Organic)
- 1 tablespoon cornstarch
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon balsamic vinegar
- Place chicken in bottom of slow cooker and sprinkle evenly with salt.
- Add potatoes, carrots, and onions.
- Next, add diced tomatoes, tomato bisque, mushroom soup, cornstarch, soy sauce, and vinegar. Stir this top layer through just a bit to combine. (It's ok if it mixes a little with the veggies underneath as you do this).
- Cook on low (6-8 hours) or on high (4-6 hours).
- Remove chicken from slow cooker and dice or shred. Then return chicken to slow cooker and stir back into stew. (Alternately, to serve more quickly, you can spoon chicken directly onto plates, allowing people to cut it into pieces as they eat.)
Frozen Vegetables: Just as we did in our recipes for Crock-Pot Creamy Chicken Corn Chowder and Crock Pot Italian Wedding Soup, in this recipe, we prefer to use frozen diced onions (and also frozen carrots) for two reasons. Of course, it saves the step of chopping the vegetables yourself, and allows you to keep ingredients for this recipe on hand for last-minute meals. More importantly, however, the frozen vegetables become softer in the slow cooker and meld better into the stew, especially when cooking this stew quickly.