Chicken Stew

I've been thinking of different soups/stews that I enjoy while looking for a way to make them low cost. I've listed my recipe for chicken stew below, but feel free to add any veggies you may happen to have on hand - this is a great, low cost meal, bursting with flavor, and lean on your wallet, too!

2 lbs. chicken leg quarters, skin removed
6 C. chicken broth (made with bouillion)
2-3 T. corn starch
2-3 T. margarine or butter
4 cloves of garlic, crushed/minced
1 medium onion (any variety)
1/2 medium red bell pepper
2-3 C. cooked carrots
1 rib of celery
2 large cooked potatoes, peeled
* 1 C. canned/frozen peas
* 1 small zucchini
* 8 oz. mushrooms, fresh any variety
2 T. basil
2 tsp. black pepper
3 bay leaves
* 1 tsp. rosemary or thyme

In a crockpot, add chicken and broth and cook over low for 6-10 hours, or until chicken falls off the bone.

In a large skillet, melt margarine and whisk in cornstarch. Over a medium-low heat, drain broth into skillet, whisking as its added. Mixture will thicken slightly. Return liquid to crockpot, de-bone chicken, and return meat to crockpot.

For a thicker broth, finely dice all veggies, for a hearty (chunkier) stew, rough chop all veggies. Add to crockpot. Add in seasonings, stir and cook over low for 4-8 hours.

Remove bay leaves before serving.

Yield = 12 servings.

If you prefer beef, simply replace chicken with beef and chicken broth with beef broth. Add in 2 14 oz. cans diced tomatoes and add in 2-3 extra cloves of garlic.