What you need:

  • 1.5 lb boneless skinless chicken thighs
  • 3 medium potatoes, peeled and chopped
  • 1 large onion, chopped
  • 1 c frozen corn
  • 10.75 oz can cream of mushroom soup
  • 8 oz can tomato sauce
  • envelope dry onion soup mix
  • 1 c water
  • 1 T olive oil
  • 1/8 t black pepper

What you do:

  • Heat oil in a large skillet.  Chop chicken into bite sized pieces.  
    Add chicken to skillet and cook until lightly browned.  Place
    chicken and remaining ingredients into a 3.5 quart or larger
    crock pot and mix.  Cook, covered, for 8 hours on low.
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