CROCK POT CHICKEN STEW

      Title: CROCK POT CHICKEN STEW
  Categories: Chicken, Stews, Potatoes, Vegetables
       Yield: 1 Servings
  
       1    Frying chicken
       3    Carrots; cut diagonally in
            " chunks
       3 md Idaho potatoes; chunked
       2 lg Onions (I like vidalia's
            -when in season)
            -Seasoned pepper;to taste
     1/4 ts Thyme
     1/4 ts Basil
     1/4 ts Oregano
       1 cn Cream of chicken soup
            (condensed soup)
       1 tb Worcestershire sauce
  
   Place half of veggies in the pot, add chicken. Mix pepper and spices
   and sprinkle over meat. Add the rest of veggies and top with the
   soup. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to
   10 hours, or until meat is very tender and veggies are done. I put it
   on in the morning and its ready whenever we are. The only bad part
   about this recipe is that you have to take the meat off the bones.
   Mine is usually cooked to the point where it falls off the bones but
   you still have that mess. If desired, potatoes may be omitted and the
   stew, when done, may be served with large macaroni cooked separately.
   Leftovers can be refrigerated all in the same pot and reheated in
   bowls in the microwave at 50% power.
   
   /\/\ichael  ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie
   ================= From: Michael Grosz
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