Yummy Week of Crock-Potting

I've been inspired by the cooler temps. I love this season, with the colorful leaves, the chilly mornings and the dark crisp nights. And I love the food. I've been cooking my brains out for about 5 days now. Shaggy and Dr. Doolittle think they are in heaven. Stews, soups, breads, comfort food casseroles, you name it and I'm whipping it up in my cheery red & yellow kitchen. I'm even surprising myself! But Oh! the comfort of a hearty-grained bread, dripping with chicken broth and veggies as I clean my bowl. Is there any better scent than a crock pot simmering dinner in the corner while I curl up with a mystery novel under my faux fur throw? I think not!

Last night, in lieu of trick or treating, we had a mini-Family night. We watched old episodes of I Love Lucy, and a few other sit-coms. All this while cuddled up in the dark cozy family room with a big bowl of French Chicken Stew. It's a recipe I created a couple rainy springs ago and it is officially now my favorite crock-pot meal. So, as a gift to you, my faithful 5 readers, I'm sharing this recipe today. Enjoy it with garlic bread, baguettes, or hearty 12 grain rolls. I guarantee, you will make it again. And again! And when you do make this, let me know what you think. I love feedback and input about recipes.

French Chicken Stew

1-2 cups flour

1 tsp. each: salt, flour, garlic powder

½ - ¾ c. olive oil

4 boneless skinless chicken breasts

or 8-10 thighs, cut into 2” chunks

2 (10.5 oz.) cans 98% fat free cream of chicken soup

8-10 oz. white wine

2 (14.5 oz.) cans diced tomatoes, Italian seasonings

1 medium sweet onion, chopped

2-3 medium white turnips, peeled

1 medium butternut squash, peeled & seeded

2 cups baby carrots

In large Ziploc bag, combine flour, salt, flour, and garlic powder. Heat oil in large skillet. Throw chunked chicken into bag and toss to coat well. Place chicken pieces into hot oil and allow all sides of chicken pieces to brown and sear till golden. Remove to plate and allow to drain on paper towels. Discard remaining flour and oil.

Lightly spray your crock pot with baking spray. Chop peeled turnips and peeled, seeded butternut squash into about 2” cubes and place into crock pot. (If you don’t like turnips or squash, you can substitute white potatoes and sweet potatoes.) Cover with chopped onion. Chop baby carrots in half and place on top of onions. Cover with browned, seared chicken pieces.

In separate bowl, whisk together the cream of chicken soup and the wine. Pour over everything in the crock pot. Turn crock pot on to Low and allow to cook for at least 6 hours. Do not stir for first ½ of cooking time!

About 1 hour before serving, stir in the diced Italian seasoned tomatoes. Stir gently, to avoid mushing up the vegetables or shredding the chicken. If necessary, thicken the stew.

To thicken the stew:

Mix 1 cup very cold water with 2 Tbsp. flour that’s been well-whisked to remove lumps.

Pour in slowly and stir gently.

Allow to thicken for about 15 minutes before serving.