Chicken Stew (Crockpot)

by Brandi Lynn

3 medium potatoes

2 cups of baby carrots (or carrots cut into 1 1/2 chunks)

1 pkg (8 ounces) mushrooms

4-5 thawed chicken breast

1/2 tsp. salt

1 tsp. onion powder

1/2 tsp. garlic powder

1 T. tomato paste

1 jar (15 ounces) chicken gravy (I have used turkey gravy and the cans instead and it turns out the same)

1/2 cup dry white wine or water (If your chicken is partially frozen I omit this)

Toss potatoes, carrots, and mushrooms in 3 1/2 - 4 quart slow cooker.  Arrange chicken on top. Sprinkle salt, onion, and garlic powder over chicken.  Stir tomato paste into jar of gravy. Pour gravy mixture and wine or water over all.

Cover and cook on low heat setting 8 to 10 hours or until vegetables are tender.

*I double this recipe for my family.  I usually use 4 cans of the gravy and 7-8 chicken breast.  I also have a larger crock pot to accommodate!