Chicken Stew

1/4 cup favorite steak sauce
2 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/2 cup hot water
2 to 3 lb chicken thighs
1 lb lean stewing beef cut into 1-1/2″ cubes
1 medium onion, chopped
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and slice thin
16 oz can stewed tomatoes
1/4 cup flour

Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in crock pot; stir well.

Add remaining ingredients except flour; mix carefully.

Cover and cook on LOW setting for 7 to 10 hours; on high setting for 4 hours.

Before serving, remove chicken and debone and then return meat to crock pot and stir well.

To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Add to crockpot. Cover and cook on HIGH setting until thickened.


Crock-Pot 3-Quart Round Manual Slow Cooker, Stainless Steel

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