Dark's Kitchen
Serves 6

2 C celery, chopped
2 C carrots, chopped
8 oz. fresh whole mushrooms, washed and halved
2 1/2 lbs boneless, skinless, chicken breasts or thighs
1 tsp salt
1 C onion, chopped
1/4 tsp garlic powder
3 Tbsp tomato paste
3 C chicken stock
1/2 C water
3/4 tsp pepper
1 C corn
Bacon crumbles (optional)


Arrange celery, carrots, mushrooms, corn, and onion, on the bottom of a 5-quart crock pot.

Add chicken.

Season generously with salt, pepper, and garlic powder.

In a small bowl, combine tomato paste and chicken stock. Mix thoroughly.

Pour stock mixture and water into pot.

Cover and cook on low for 8-10 hours (or on high for 4-5).

Add bacon to each bowl, as it's dished out, optional.
Crock Pot Chicken Stew
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