Spa-t of Tea Club

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Skin Care Analyst/Licensed Esthetician

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South Pacific Health Scientist

Medical Analysis and Consulting

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Products

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2 Tablespoons Unbleached Flour or FlourBlend

2 Teaspoons Chicken bouillon (get the natural, without glutamates)

1 1/2 teaspoons poultry seasoning

1/8 teaspoon pepper

6 bone-in skinless chicken thighs (about 2 pounds)

2 medium Red Potatoes (about 1 pound) cut into 1-inch pieces (about 3 cups)

1/2 cup chopped onion

1 (15oz) can tomato sauce

1 tablespoon Worcestershire Sauce

1 (90z) pkg. Frozen Baby Lima Beans, Thawed

1 (9oz) pkg Frozen Corn, Thawed

In large resealable food storage plastic bag, combine flour, bouillon, poultry seasoning and pepper; mix well. Add chicken thighs, potatoes and onion; seal bag and shake to coat. Place in 3 1/2 to 4 quart slow cooker.

In small bowl, combine tomato sauce and Worcestershire sauce; mix well. Pour over chicken and vegetables in slow cooker; stir gently to combine.

Cover; cook on low setting for 6 to 8 hours.

Stir in Lime Beans and corn. Cover; cook on low setting for an additional 30 minutes or until beans and corn are tender. To serve, remove bones from chicken thighs. Stir chicken into stew mixture; mix well. Add sea salt and pepper to taste.

6 (1 1/2 cup) serving

 

 

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