My only complaint about tonight's recipe?
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. :-)
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
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.