Crock Pot Chicken Stew

Ingredients

• 2 strips thick-cut bacon chopped
• 1 1/2 cups diced onion
• 1 1/2 cups diced celery
• 1 1/2 cups diced carrots
• 3 cloves garlic minced
• 4 cups chopped baby red potatoes 1-inch cubes (about 1 1/2 lbs)
• 1 – 1 1/2 pounds chicken breast
• 3 cups water
• 28 ounce can diced tomatoes
• 5 teaspoons chicken base or bouillon
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• Salt and pepper

Instructions

1. 1

   Chop all the produce. Set a large skillet on the stove top over medium heat.

2. 2

   Add in the bacon. Stir and brown the bacon to release the bacon fat. Once the bacon is reddish-brown, stir in the diced onion, celery, and garlic. Sauté for 3 to 5 minutes until the onions are soft and silky.

3. 3

   Move the sautéed vegetables to a large 6 quart slow cooker. Place the chicken breasts on top of the vegetables. Then add in the chopped red potatoes, carrots, water, diced tomatoes, chicken base, and all herbs and spices. Add 1 teaspoon of salt and half a teaspoon of cracked black pepper. Cover and set on high for 4 to 5 hours, or on low for 8 to 10 hours.

4. 4

   The stew is ready when the chicken is cooked through and the potatoes are fork-tender. Remove the chicken breast with tongs. Use two forks to shred the chicken breasts into bite-sized pieces. Then stir the shredded chicken back into the stew. Taste and add salt and pepper as needed.