Saturday, December 24, 2011

Chicken Stew

I made this on Christmas Eve for a nice comfort-food meal before our Christmas Eve church events. It was also a way to make an Americanized version of a Ghanaian Christmas tradition (my daughter researched Ghana's Christmas traditions because friends of hers just had their new brother and sister adopted from Ghana arrive home on the morning of Christmas Eve this year and my daughter wanted to make something that was a Ghana tradition). I looked up a traditional Ghana Chicken Stew recipe and it did not look appetizing. So, I looked for an American chicken stew instead. Here's an adaptation of what I found.

  • 3 cups red potatoes, cubed
  • 3 cups carrots, peeled and cut into bite-size pieces
  • 4 celery stalks, washed and cut into bite-sized pieces.
  • 1 cup freshly chopped onion
  • 1 tsp. fresh minced garlic
  • 1 teaspoon sage
  • 1/2 teaspoon thyme  
  •  4 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 recipe of condensed cream soup
  • salt & pepper to taste 


1. Place all items into crockpot, stir until everything is coated with the cream soup. Cook on low for 6-8 hours.
**It will seem very thick initially, but as the chicken cooks, its juices will render out and create a little bit of liquid. This creates about 6 servings.

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