With winter here, there is nothing better than a bowl of stew, right?!?! Well, I live in Houston, so my winter is about 70 degrees and sunny, but I still love a good bowl of soup/stew, haha!!
Since Mondays are my “slow cooker” days due to cleaning my house and not wanting to dirty up the kitchen, I decided to throw this together for dinner last week and it was a huge hit with the family. My kiddos happily at it all up, including the veggies, and my hubby took leftovers the next day for work. It was quick to throw together, quite hearty, and made plenty for everyone!
If you are in a state that is currently cold, unlike Texas, I highly recommend trying this stew. If you are in Texas, turn the A/C down and pretend its cold outside, then make this, haha!!
Enjoy!!
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp. butter
- 1 onion, diced
- 4 small red potatoes, cut into quarters
- 1 cup baby carrots, diced
- 1/2 cup string beans
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 packet dry ranch mix
- 6 slices bacon, cooked and crumbled
Directions:
- Place slow cooker on low and add butter to bottom.
- Allow butter to melt, then add in the onion, potatoes, carrots, and string beans.
- Stir around to coat all with butter.
- Add chicken on top of coated vegetables.
- In a small bowl, combine the cream of chicken soup, milk, sour cream, and ranch.
- Pour mixture evenly over chicken.
- Cover slow cooker with lid and allow to cook on low for about 6-7 hours, high for about 4 hours.
- Once cooked, shred chicken with two forks and stir to combine.
- Serve in bowls with crumbled bacon.
Recipe adapted from: The Cozy Cook
