This summer I am back nannying Lucy one day a week. Read that as I am hanging out with pretty much the coolest 2 year old on the planet. Last week was my first week back and it was so fun to see how much she has changes since I last took care of her. It's the best job in the world!
On days when I am working J and I travel home together. This means that we both return home tired and hungry. And this is why I am falling more in love with my crock pot. There is nothing like coming in through the front door to the delicious smell of something ready for eating!
I will be trying out some new recipes to build up a crock pot recipe portfolio that I can use when I am in a pinch for time.
This stew was a hearty dish. Tasty and simple. When I was making dinner on the night before, I also chopped most of the vegetables for the stew and kept them in tupperware in the fridge overnight. I also defrosted some chicken overnight so it would be ready to cut into pieces. It made it pretty simple to put together quickly as we were running out of the door.
This is as easy recipe to add to or switch things out depending on what you have in your fridge.
INGREDIENTS
1 large chicken breast cut into bite size chunks
8 red potatoes, halved
1 onion, sliced thin
6 mushrooms
2 C fresh green beans
3 sticks of celery, sliced think
4 carrots, cut into chunks
2 1/2 C chicken broth
1/2 C white wine
5 sprigs of coarsely chopped parsley
1 bay leaf
salt and pepper to taste
Put in the crock pot, high heat for 5 hours or low heat for 8 hours.
Enjoy!
YUM!!!!!!!
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