Friday, October 1, 2010

Chicken and Gnocci Stew

First of all, some of you may have noticed the new design of our blogspot!  I'm not sold on it, but I thought I'd give it a try for a few days or so and see how it grows on me!  I hope you like it!

What a colorful and flavorful stew!  As I was putting this together yesterday, I was pretty sure there was a vegetable of every color going in!  LOL  If you have kids, this is a great meal to get your kids to eat their vegetables.  When they've been cooking this long and are packed with this much flavor, they don't even "taste" like vegetables anymore!  They're just really good!

If you're in a hurry in the morning, this is definitely a stew you'll want to prep for the night before.  Chop all your veggies and have them ready in the Slow Cooker insert the night before.  The morning of, top with the chicken, add your seasonings and water and voila!  You'll be ready to go for the day!

Here's the fabulous recipe:

Chicken and Gnocci Stew

4 Chicken Thighs or 2 Chicken Breasts  - bone in.  (You can use skinless if you want, but the bone-in adds LOTS of flavor)
8 cups Water
5 Chicken Bouillon Cubes
4-6 Parsnips, peeled and chopped into bite size chunks
2-3 carrots, peeled and chopped into bite size chunks
1 Large Sweet Potato
4 Green Onions, chopped
2 Celery Stalks, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. Rosemary
1 tsp. Thyme
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 pkg. frozen Gnocci


Place all chopped vegetables into the bottom of the Slow Cooker insert.  Top with your chicken and add all seasonings, including bouillon cubes.
Pour the water over the top and cook on LOW for 7-8 hours.

Take the chicken out, and add the Gnocci.  Turn the Crock Pot to HIGH.

While the Gnocci is cooking, skin and de-bone the chicken.  Chop chicken into bite size pieces, or shred it and place back in the Slow Cooker.

Cook another 10 minutes or so, or until the Gnocci is hot.  

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1 comment:

  1. Do you happen to know how the gnocci comes out if you freeze and reheat leftovers