There was not enough!!
This chicken stew was super yummy (and also perfectly paired with cornbread). It would be really easy to double, and I bet the leftovers would be awesome. However, there was no leftover from tonight's meal to test that theory. :-)
Ingredients:
1 1/2 cups russet potatoes, washed and cut into bite-sized pieces
1 1/2 cups carrots (I used baby carrots for convenience.)
1/2 cup finely chopped onion
1/4 tsp garlic powder
1/2 tsp salt
3/4 tsp black pepper
1/2 tsp sage
1/4 tsp thyme
2 boneless, skinless chicken breasts
1 can cream of chicken soup
Directions:
1. Place veggies in the bottom of the slow cooker.
2. Sprinkle seasonings over the veggies.
3. Top with chicken and then cover with soup.
4. Cook on LOW for 6 hours.
5. Use a fork to shred the chicken, stir, and serve.
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