Chicken Stew

Note:  This recipe makes enough to freeze half for our little family.  Adjust amounts for what works for your family.

This meal was a hit with the toddler.  She went back for seconds.  That means it's a keeper since it is difficult to get that child to eat anything.  This stew is incredible flavorful.  I was impressed.

Ingredients:
6 chicken breast portions
2 cups chopped carrots
4 cups chopped potatoes
1 cup chopped celery
1 medium onion, chopped
4 oz. mushrooms, chopped or sliced
4 cups chicken stock
1 tsp. lemon juice
1 tsp. garlic powder
1 tsp. thyme
1 tsp. oregano
1 tsp. marjoram
1 tsp. basil
salt and pepper to taste

Directions for freezer half:
Put half of all ingredients EXCEPT potatoes, lemon juice and chicken stock in freezer bag.  Write the name of the meal, the date and instructions to add 2 cups chopped potatoes, 2 cups chicken stock and 1/2 tsp. lemon juice.  Vacuum seal or squeeze out as much air possible and toss in the freezer.

Directions for eat now half:
Dump all leftover ingredients in the slow cooker and cook on low for 8 hours or high for 4 hours.  If you cook on low, turn it up for 20-30 minutes at some point during cooking to cook the potatoes through.  I find that potatoes don't always cook through in the slow cooker without higher heat.  You could also partially cook them before putting them in the slow cooker at the beginning.