Grace’s sister here, checking in with a spur-of-the-moment recipe that turned out better than I expected.
A bag of frozen vegetables and a couple of chicken breasts later, I had something lovely simmering in my Crock-Pot.
Start by placing a couple of chicken breasts in the bottom of your slow cooker. Add a bag of frozen mixed vegetables. I found a stew blend that had carrots, celery, pearl onions, and potatoes, but a Mediterranean mix or a more traditional blend would work just as well.
Throw in one large or two small bouillon cubes — I used veggie because that’s what I had on hand, but chicken would obviously work just fine — and a sprinkling of rosemary.
(Unless you’re Grace, in which case you should just rant about how much rosemary sucks and then sprinkle your chicken with something else. Whatever floats your boat.)
Add a pint or so of water, turn your slow-cooker on high, and ignore it for a couple of hours. When the house smells like a pot pie, go check to see if your chicken is done yet. Since you’re poking at it with a fork to check for doneness anyway, you might as well go ahead and shred it.
When the chicken is done, turn the heat back to low and get out a skillet. Melt a couple of tablespoons of butter and stir in a couple of tablespoons of flour to make a roux. Stir the roux constantly until it’s completely blended and the flour has browned. Add it to the Crock-Pot and whisk it in to thicken your stew.
Let the stew simmer gently on low. Serve over Rice-A-Roni, noodles, or whatever else happens to be on sale. Serve with love on a chilly fall evening.