Tuesday, April 3, 2012
Chicken Mushroom Stew
From: My mom passed this recipe on to me a few months ago. This is the first time I've made it, but I'm gonna be sure and do it again REALLY SOON! It was delicious!!
1.5 pounds of boneless skinless chicken, cut into 1 inch cubes
1 Tbsp oil of your choice
8 oz fresh sliced mushrooms
1 medium onion, diced
2 diced zuchini
1 green pepper diced
4 garlic gloves, minced (or 1/2 tsp dried minced garlic)
3 medium tomatoes, diced OR an 8 oz can of diced tomatoes
6 oz tomato paste
3/4 cup water
2 tsp salt
1 tsp thyme leaves
1 tsp oregano leaves
1 tsp marjoram leaves
1 tsp basil
Parmesan, mozzarrella, or blue cheese (optional)
(Using the slower cooker:) Put the mushrooms, onion, zuchini, green pepper and garlic in the bottom of the slower cooker. Drizzle olive oil over the top and toss to cover. Place raw chicken (may be frozen or thawed) in the slower cooker on top of the veggies. Then add the remaining ingredients on top. Don't worry about mixing them. Turn on the slower cooker on high. Once the chicken starts to cook (turns white on one side - about an hour or so into the cooking process), mix the contents of the slower cooker well and push the chicken to the bottom. Cook on high for a total of 3-4 hours. Serve as is (absolutely delicious!) or top with cheese if desired.
(Without a slower cooker:) Brown the chicken in a large pot in oil. Set aside. In the same pot, in the remaining oil (or you may add more oil or butter if needed) saute the second group of ingredients (mushrooms, onion, zucchini, green pepper and garlic) until crisp/tender. I like to add a terrible amount of butter because it tastes GOOD! Then return the chicken to the back into the pot and then add the remaining ingredients. Simmer for 15 minutes while mixing well. Serve as is (absolutely delicious!) or top with cheese if desired.