Crock Pot Chicken Stew (2 for 1 meal)

This meal is easy to prepare, delicious, and leaves enough to make another meal. Even the bones can be used to make chicken stock!

Ingredients:

Whole chicken, 4-5 lbs
water
3 large potatoes, diced large
3-4 carrots, sliced 3/4 inch
1 celery stalk, sliced 1/2 inch
1 large onion, diced large
1 teaspoon ground black pepper
1 tablespoon corn starch
2 teaspoons each:
     onoin powder
     Bells Poultry Seasoning (no salt version)

Preparation:

• Wash off chicken and remove the neck and gizzards sometimes found inside. Place chicken in crock pot, breast side down to keep it moist.
• Add potatoes, carrots, celery and onion, placing them around the chicken.
• Mix seasonings and cornstarch together and sprinkle over the chicken and veggies.
• Add enough water to crockpot to cover chicken about 2/3 of the way.
• Cover and set crockpot on high for 4 hours (or low for 6-7 hours)

When chicken is done, turn off the crockpot and gently remove just the chicken and set aside to cool. Removing the chicken must be done gently since it will be ready to fall apart. If bones do fall apart into the stew, try to pick out the bones.

Once cooled, remove skin and discard. (the dog usually gets some of this)
Shred the chicken breast and remove meat from the remainder of the chicken.
Take about 1/2 the shredded meat and put back into the stew, give it a stir.
Ready to eat!

*See tips below for making a stock from the bones.

Meal # 2:
Use remaining shredded chicken for another recipe, here are some suggestions:

• mix shredded chicken with BBQ sauce for BBQ shredded chicken, good on a bun or with a side of mashed sweet potato or fries. Make sure to get gluten free (if you need that) bread if you decide on a sandwich.
• fill a taco or lettuce leaf, add a little cheese and salsa, for a healthy, quick meal.
• great on pizza, in quesadillas, soups or for chicken salad. just keep in mind your health needs in those recipes

Meal # 3!

Keep the neck/gizzards/bones, those make great stock for soups and stews. Even if you do not have enough time today, these can be frozen and used at a later date.

I use my favorite pan to make my broth. It is large, about 8 quart, and has a straining pan inside. Just put the chicken bones, gizzards, neck, and fill with water to cover. Bring to boil and let boil for at least an hour. I also put in scraps such as carrot ends, onion skins that we normally would not put into a recipe, but can add lots of flavor. (I learned this from the Frugal Gourmet, do you all remember him!). In the end I lift out my straining pan, this takes out all the bones and scraps and leaves a flavorful stock.

Once done, let cool.

• Refrigerate for use in the next day or two, or put into plastic container into your freezer, it will keep for at least 3 months this way.
• If you like to use small portions of stock at a time, freeze into ice cube trays. Once frozen, remove from the trays and store in a freezer safe storage bag. You will be able to use just the amount you need for any recipe.

This stock can be used for soups, stews, gravies and anything else you can think of. Boil potatoes or veggies in stock for extra flavor.