The day of the LA Wine Fest I wanted to make something in the morning for the crock pot because I knew I’d be tasting wine outside all day. I needed something hearty, something I wouldn’t have to pair with wine as I expected to have a very fatigued palate, I didn’t want to do anything once I got home except for removing the lid, and I also…don’t kill me…wanted something with some flavor.

But, even though the recipe looked simple enough, I still found ways to screw-with-the-stew.

I used less carrots and potatoes – or the pot would have overflowed. It was too peppery so I noted to only use 1/2 tablesoon of lemon pepper next time. I liked the tanginess that lemon slices added, but I didn’t like trying to fish them out later. (I also won’t cut the bay leaf in four pieces next time for the same reason.) I added a pound of mushrooms as they’re a family favorite. I switched the pot to high for an additinal hour before serving as the potatoes were still a little al dente after being on low for 7 hours.
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All in all, I highly reccommend a crock-pot stew on your wine fest days. Too tired to go out to dinner, too lazy to cook a meal, and pizza, well, that’s just plain boooooooooooooring.

Best Ever Lemon Chicken Stew

4 star rating

Chicken is kicked up with fresh carrots, potatoes, celery, and onion to make a crock pot stew that is flavored with cream of chicken soup that can’t be beat.

Ingredients:

1 pound baby carrots
1 medium onion, cut in half and sliced small
4-5 potatoes, cut into 1 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
2 large chicken breast halves, cut into 1 1/2 inch chunks
2 cans 98% fat free cream of chicken soup
1/2-3/4 can water or chicken broth
1 tablespoon lemon pepper
1 bay leaf, broken into 4 pieces
Optional: 1 small lemon, thinly sliced

Directions:

Lightly spray bottom and sides of a crock pot with cooking spray. Place carrots in crock pot and add the onions, potatoes, and celery on top of carrots. Top with chicken chunks. Mix the undiluted soup, water, and lemon pepper until smooth, then add the bay leaf. Pour over vegetables and chicken, using a long wooden spoon to gently move the vegetables, to allow the soup to seep down through. If adding sliced lemon, remove seeds and lay lemons on top. Some may think this adds too much lemon flavor. Cook on high for 3-4 hours, or on low for 6-7 hours.

Number of Servings: 4

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