Picture from Taste of Home This recipes is from Taste of Home Feb/March 2008. It's a great recipe to make in the summer because you can use your crock pot. I also add a variety of vegetables if they need to be used. The recipe allows for variations, I use different types of meat depending on what I have available. It makes a very large pot so freeze what you don't use for later.
Cook: Crock Pot
Yields: About 11 servings
Ingredients:
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (14-1/2 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, copped
1 medium onion, chopped
3 celery ribs, copped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 ¼ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into ¼ inch slices
½ pound uncooked medium shrimp, peeled and deveined
Put over whole grain noodles, quinoa, or brown rice
Directions:
In a 5 qt slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice
Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Yield 11 servings
Cook: Crock Pot
Yields: About 11 servings
Ingredients:
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (14-1/2 oz) beef or chicken broth
1 can (6 oz) tomato paste
2 medium green peppers, copped
1 medium onion, chopped
3 celery ribs, copped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1 ½ teaspoons dried oregano
1 ¼ teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into ¼ inch slices
½ pound uncooked medium shrimp, peeled and deveined
Put over whole grain noodles, quinoa, or brown rice
Directions:
In a 5 qt slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice
Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Yield 11 servings
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