Wednesday, February 13, 2008

Chicken Stew

2 to 3 cups boiled chicken, shredded
4 carrots, sliced
2 medium onions, chopped
3 stalks celery, sliced thinly
1 16 oz bag frozen peas
1 large can of tomato juice
1 cup water
2 t salt
3/4 t pepper
parsley, garlic, and other seasonings (if desired) to taste
Simmer for 1 hour or, bake at 250 for 4 hours, or place in crockpot on low for 6 to 8 hours.

(In this pic, I had tossed in a couple of leaves of chopped kale.)

This stew is great with my Sweet-style cornbread:

No comments: