Chicken Stew For The Crockpot (gluten Free)

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 4 cups mixed vegetables, cut in bite size pieces (corn, carrots, green beans and peas)
• frozen mixed vegetables
• 1 small onion
• 1 cup sliced fresh mushrooms
• 1 large potato
• 1 1/4 cups chicken stock
• 2 tablespoons quick-cooking tapioca
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon crushed sage
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 pinch turmeric
• fresh minced parsley (optional)

Recipe

• 1 rinse chicken and pat dry. cut into bite-size pieces.
• 2 chop the onion and vegetables into bite size pieces (1/2â€? – 1â€? chunks). peel the potato and cut into 1/4â€? cubes. combine the chicken, vegetables, onion, mushrooms and potato in the slow cooker.
• 3 mix the broth in a small bowl with a fork: the water, tapioca, lemon juice, chicken bouillon, pepper, mustard, sage, salt, garlic powder and turmeric.
• 4 pour this over the chicken and vegetables and mix well. cover and cook on low for 6-7 hours.
• 5 when served, sprinkle each bowlful with parsley.