tomato and basil chicken stew

Written By James Harrison

Ingredients Needed - 6 Servings

  1. 2 Cups Chicken Stock

  2. 1 Cup Water

  3. 4 Tbs Garlic Powder

  4. 1 Tbs Paprika

  5. 2 Bay Leaves

  6. 1 lb 8 oz Gourmet Petite Potatoes

  7. 1/2 lb Carrots (Chopped)

  8. 1 Sweet Onion (Chopped)

  9. 2 Celery Stalks (Chopped)

  10. 1 Fresh Jalapeño (Deseeded and Chopped)

  11. 2 Thyme Sprigs, 2 Rosemary Sprigs and 1 Sage Sprig bundled together

  12. 2 lb Boneless Chicken Breast (Marinated in Sun Dried Tomato and Basil)

  13. Salt and Pepper to taste

Cooking Steps

  1. Turn crock pot on HIGH.

  2. Add your potatoes.

  3. Add your chopped veggies, Carrots, Onion, Celery and Jalapeño.

  4. Add the seasonings, Garlic and Paprika.

  5. Add your chicken stock and water. (Stir)

  6. Add the bundled herbs and bay leaves.

  7. Place the chicken breast evenly on top.

  8. Cook on HIGH for 3 hours.

  9. Once chicken has reached 165 degrees internal temp remove from crockpot and shred, then salt and pepper the broth to taste before adding the chicken back.

  10. Cook on HIGH for 1 extra hour

  11. Before serving remove bundle of herbs and bay leaves then stir and serve.

    Enjoy!

YouTube Video

James Harrison