3 chicken breasts, cubed
1 can cream of chicken
1 can cream of broccoli
1 can cream of potato
1/2 bag baby carrots, diced
3 celery sticks, diced or sliced
1 clove garlic – crushed (I love the frozen cube ones, so easy)
Diced onion (recipe ready by birds eye is easy and quick)
2 cubes chicken bullion dissolved in 2 cups hot water.
1 can corn, drained.
Seasonings: poultry seasoning, garlic powder, black pepper, rosemary leaves.
Mix the seasonings with the cubed chicken then brown the chicken in a sauté or frying pan.
Dump all three “cream of” cans in crock pot. Add the diced carrots, celery, onion, and crushed garlic.
Add the broth made from bullion cubes.
Add the browned chicken.
Mix well and let simmer on low in the crock pot for 4-5 hours, stirring occasionally.
During the last hour, add the can of corn.
If I would have had them, I would have added potatoes or rice to the stew.