Ingredients:
- 3 to 4 chicken leg quarters, skin removed
- 1/3 cup water
- 1 can (10 3/4 ounces) cream of mushroom soup
- salt and pepper, to taste
- 3 medium potatoes, cubed
- 2 medium onions, cubed
- 1 cup frozen corn, thawed
- 1 can (8 ounces) tomato sauce
- 1 envelope onion soup mix
Preparation:
If desired, cut each chicken leg quarters into 2 pieces (thigh and leg). Mix mushroom soup with water in slow cooker. Add chicken pieces, salt and pepper. Cook for 1 hour on HIGH, then add all other ingredients and cook on LOW for 8 hours or cook for 4 hours on HIGH. Serve hot with crackers.Serves 3 to 6.
More Chicken Stew Recipes
Chicken Stew Mexican Style
Crockery Chicken Stew
Chicken Stew with Dumplings
Hungarian Chicken Stew Recipe
Southwestern Chicken Stew
French Chicken Stew Recipe
Basque-Style Chicken Stew
Brunswick Chicken Stew Recipe
Southwestern Chicken Rice Stew
Chicken and Groundnut Stew
Chicken and Vegetable Stew
Skillet Chicken Stew Santa Fe
Country Captain Chicken
Chicken Chile Stew
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
