This is a shortcut version of our Old Fashioned Chicken Stew. Even though it is made in a fraction of the time, it still has that wonderful old fashioned flavor of the stew we love so much! The main difference is that I can have this on the table in less than half an hour, making an old fashioned stew do-able even on my busiest of days.
|Rotisserie chicken||1 , skinned (((meat shredded and set aside)))|
|Chicken broth||96 Ounce (((2 cartons of 48 ounce each)))|
|Canned crushed tomatoes||28 Ounce (((1 can)))|
|Frozen diced onion||10 Ounce (((or one large onion)))|
|Frozen hash brown cubes||32 Ounce|
|Frozen whole kernel corn||32 Ounce (((not creamed)))|
|Ground black pepper||4 Teaspoon|
1.Place all ingredients in a large stockpot over medium-high heat.
2.Stir often until it comes to a boil and then reduce heat and simmer until potatoes are tender about twenty minutes.
3.Serve and enjoy!
1.This makes 20 bowls of stew. Recipe can easily be halved and save remaining half of frozen ingredients for next time. Leftovers reheat and freeze well.