Chicken Taco Stew In Bread Bowls Recipes

CHICKEN STEW IN A BREAD BOWL

Steps:

• Place chicken in a large pot.
• Add water, bouillon, poultry seasoning and thyme.
• Simmer chicken for one and a half hours, or until done.
• Remove chicken, straining it into a large bowl.
• Return stock to large pot.
• Add carrots, potatoes, and celery.
• Simmer, covered for 20 minutes or until vegetables are tender.
• Meanwhile, remove chicken from the bones and cut into bite sized pieces.
• Combine milk and flour and gradually add to stew.
• Add peas and stir to stew comes back to a boil and thickens.
• Return chicken and heat through.
• Serve in bread bowls.
• ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
• ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.

BREAD BOWL CHICKEN STEW

Steps:

• 1. Preheat oven to 400 degrees F. Place potatoes, carrots and ½ teaspoon salt in medium saucepan. Cover with water; bring to a boil. Reduce heat to medium. Cook 15 minutes or until vegetables are tender; drain.
• 2. Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Place bread on baking sheet; bake 10 minutes. Set aside.
• 3. Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining ¼ teaspoon salt, pepper, thyme and paprika; cook and stir 1 to 2 minutes. Gradually stir in broth; cook and stir until mixture thickens. Stir in potato mixture, peas and green onions. Simmer 5 minutes. Spoon into bread bowls.

SLOW COOKER CHICKEN TACO STEW

Steps:

• Mix everything together in a slow cooker except chicken.
• Lay chicken on top and cover.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• 30 minutes before serving, remove chicken and shred.
• Return chicken to slow cooker and stir together.
• Top with cheese, sour cream, or tortilla chips, if desired.