Frozen hash brown potatoes and creamed corn add to the richness and depth of this simple hot stew.
Prep Time: 25 minutes
Cook Time: 9 hours
Ingredients:
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-1/2 lbs. boneless, skinless chicken thighs
- 2 cups frozen hash brown potatoes
- 10 oz. can condensed cream of chicken soup
- 10 oz. can ready to serve chicken broth
- 2 cups water
- 2 (15 oz.) cans creamed corn
- 1/2 tsp. dried basil leaves
- 1/8 tsp. white pepper
- 1/2 cup grated Parmesan cheese
Preparation:
Place carrots, onion, garlic, chicken, and potatoes in 4-5 quart crockpot in order listed. In large bowl, combine condensed soup, broth, water, creamed corn, basil, and pepper and mix well. Pour into crockpot, cover and cook on LOW for 8-10 hours until chicken is thoroughly cooked. Stir well, then serve topped with Parmesan cheese. 8 servings
