Chicken Stew anyone???

1 whole chicken, or several boneless, skinless breasts
salt and pepper to taste
butter
flour
milk
1 can chicken broth
Fusion Fire hot sauce to taste.

Parboil chicken in water until tender (usually about 2 hours). If using whole chicken, break meat into bite-sized pieces and pick the chicken to remove the bones, fat, and skin. Reduce heat and make a roux - mix flour, milk and salt and pepper together until smooth. Mix roux into soup and stir well. Stir in chicken broth, add Fusion Fire or other hot sauce to taste then reheat until bubbly.

Is that what you had in mind, me friend?

I prefer souse, poured over rice but if you toss some carrots, potatoes and peas into the stew it makes a kick-*ss filling for chicken pot pie.

Let me know if you'd like a pie crust recipe.

T

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm man that sounds good

Mexican Style Chicken Stew

Slow Cooker Mexican-style Chicken Stew


INGREDIENTS:

2 lbs boneless chicken breasts, skin
removed, cut into 1-inch pieces
4 - 5 medium potatoes, peeled and cut
into small cubes
1 (approx. 16 oz) jar mild salsa
1 (4 oz) can diced green chile peppers
1 (1 1/4 oz) envelope taco seasoning mix
1 (8 oz) can tomato sauce

PREPARATION:


Combine all ingredients in slow cooker.

Cover and cook on low for 7 to 9 hours.

Serve with warm flour tortillas.Slow Cooker Mexican-style Chicken Stew