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On Monday, Jason was supposed to start chemo but, as usual in this process, we had another delay. He woke up with a fever and as we were ushered all around the hospital that same morning, we received a last minute call from the oncology nurses that his procedure was cancelled and to rush in right away to the doctor. I will spare the nitty-gritty details, but over the next day we drove back and forth to the doctor, disinfected the whole apartment (again) and ended up visiting 2 pharmacies because the first one was “too busy” to fill the prescription. Pumped on pure adrenaline, I got together enough energy to bust out a plan for the next week and figure out some super yummy meals to keep us going strong.
The next day I wanted to be prepared for another long day, so I decided to opt for a nice, comforting slow-cooker stew. So, when I stumbled upon this stew for shredded moist chicken, veggies and gnocchi, I knew it would be the perfect meal to come home to from the hospital.
Jason did great through his surgery, he totally braved it out despite the fact that he had the flu. He is the bravest person I know. And when we got home that night, the stew had given our whole apartment a delicious aroma. It really was the perfect thing to come home to that evening, it allowed us to take it easy and rest…which was awesome.
So, make this stew…it is absolutely delicious, comforting, and is super simple to prepare. Love it!
- 3 boneless, skinless chicken breasts, cut into small pieces
- 1 cup diced baby carrots
- 1/2 cup chopped celery
- 1/2 large white onion, diced
- 1 teaspoon dried thyme leaves
- 1 carton (32 oz.) chicken broth
- 1 can (10 oz.) condensed cream of mushroom soup
- 2 teaspoons diced garlic
- 1 (16 oz) package of gnocchi (if frozen, allow to thaw beforehand)
- 1 (9 oz) package sweet peas, thawed
- Heat a medium sized, non-stick skillet to medium heat and cook chicken for 5 to 7 minutes until browned and there is no pink any longer in the middle. (You can also use a rotisserie chicken as a substitute to save time, just shred and add to crock pot).
- In a large crock pot, add in cooked chicken, carrots. celery, onion, broth, thyme, cream of mushroom soup, and garlic. Cover securely and cook on low heat for 8 to 10 hours. (Internal temp. should reach at least 165 degrees F).
- For the last 30 minutes: Increase heat setting to High and stir in gnocchi and peas. Cover and cook until gnocchi and peas are tender. Serve hot and store the rest in an air-tight container and place directly into fridge.
Source: slightly modified from Betty Crocker.