Categories: Stew
Ingredients
- 2 medium onions, roughly chopped
- 2 pounds frozen chicken tenders
- 1 cup carrot nuggets
- 14-ounce package frozen tri-colored pepper strips
- 4 stalks celery, cut into 1/2-inch pieces
- 16-ounce bag of frozen pearl onions
- two 7-ounce t cans of Salsa verde sauce
- 4 oz diced green chilies
- 4 oz diced jalapenos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- two 7-ounce cans mushroom stems and pieces (NOT drained)
- 14-ounce can of green tomatillos
- two 0.88-ounce packets of chicken gravy mix
Directions
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Grease or spray the inside of a 5-quart slow cooker with Pam or another nonstick cooking spray.
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Place the chopped onions in the bottom of the slow cooker.
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Lay the frozen chicken tenders on top of the onions.
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Sprinkle the frozen pepper strips on top of the chicken.
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Put the celery on top of the pepper strips.
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Place the pearl onions on top of the celery.
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Open the cans of salsa verde sauce and pour them over the pearl onions.
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Open the cans of diced green chilies. If there’s any liquid, you can add that to your stew. Then sprinkle the chilies over the top of the salsa verde sauce.
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Cover your slow cooker with the lid, plug it in, and cook it on LOW for at least 8 hours.
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When you get home from work, give the contents of the slow cooker a good stir and then add the additional ingredients in this order:
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Sprinkle the garlic powder over the top.
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Sprinkle the onion powder over the top of the garlic powder.
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Stir the contents of the crock again to mix in the ingredients you just added.
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Add the two cans of mushroom, liquid and all. Stir them in.
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Sprinkle in ONE packet of gravy mix and stir that in. Reserve the 2nd packet of powdered gravy mix for later, if you need it.
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Put the lid on the crockpot, turn it up to HIGH, and let the contents cook for another hour.
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Right before you’re ready to serve, take off the lid of the slow cooker and taste the broth again. If it’s not thick enough, stir in the 2nd packet of powdered gravy mix, put the lid on again, and let it cook for another 5 to 10 minutes.
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Serve the stew in bowls with a basket of hot crusty bread or Michelle’s Spicy Cheesy Corn Muffins as an accompaniment.