Sunday, November 18, 2007

Hunter's Stew

When I think of Hunter's Stew, I think of a hearty stew with some sort of venison or weird meat (no offense to those that eat weird meat) that hunters would enjoy. I think maybe I am getting wrapped up in semantics, but this stew has chicken. Maybe the hunters I am thinking of are light eaters?

It's another dreary, rainy day in Portland, so that means........(drum roll.....)......A crock pot recipe! I love crockpots. You dump the ingredients, put the lid on and turn it on. A few hours later, you have a fully cooked, hot meal. Most of the crock pot recipes I make take very little preparation time, and this one is no exception. The ingredients are ones that most people would have in their cupboards: canned beans, spaghetti sauce, green pepper and onion.

Don't use fresh mushrooms in place of the canned. If you do, you will end up with burnt, pathetic looking mushrooms. This is pretty much a complete meal. If you are really hungry, you could serve this over pasta (we did and it was gooooood). Add a green salad and a crusty bread, and you have a meal any hunter would appreciate.

Hunter's Stew with Chicken
from Pillsbury One-Dish Meals Cookbook

1 medium onion, thinly sliced
1 medium green bell pepper, cut into 1-inch pieces
3 boneless, skinless chicken breast halves, cut into 2x1-inch pieces
1 can (15 oz) garbanzo beans, drained
1 jar (14 oz) spaghetti sauce
1 can (8 oz) mushroom pieces and stems, drained

1. In a 3 1/2 to 4 quart slow cooker, combine all the ingredients; mix well.
2. Cover; cook on low setting for at least 6 hours.