Oven Chicken Stew

I've tried Chicken Stew in the crockpot and it wasn't as good as this.  I've also tried it in a Dutch oven on the burner and, again, it wasn't as good as this.  I don't know why, but the flavors are wonderful in this when it's cooked in the oven.   I make this the same with Pork cubes for Pork Stew and it's even better.  

It's not an exact 'by the book' recipe and I 'm sure if you personalize it to your liking using seasonings you like you can make it yours!  I love recipes that come out exactly the same every time.  It's easy and makes for some good home cooking.

Black Pepper

Season Salt 

Cajun Seasoning 

One bag of Boneless Skinless Chicken Thighs

One bag baby carrotts

1-2 cans of tomato sauce 

One Bag of Mixed Veggies 

flour (not shown)

1-2 cans of sliced potatoes or you can cube and cook your own 

or you can use 1 cup of coked elbow macaroni) (not shown)

Wash chicken and place in greased 15 by 10 pan.

Season your chicken well on all sides.

Sprinkle some flour on top.  Depending on how much juices and water are in your pan, you want to absorb all the water with the flour.  This will thicken the stew later on.  

Mix it in really good and make sure there are no dry spots on the bottom of the pan.  Yes it's kind of like glue but this really simplifies everything since nothing has to be browned before putting it in the pan.  

Add 1-2 cans of tomato sauce.  I used 2.

Mix it all together.

Add baby carrots and coat with tomato sauce.

Cover and cook at 350.

About an hour later remove from oven and break chicken apart with a spoon.  If it's still tough put it back in the oven till tender.  

Add potatoes and mixed vegetables and mix everything together.  

Put it back in oven for another 20 minutes or so until everything is heated through.  I put mine back in for about another 30 minutes because I love my chicken when it shreds.  

The baby carrotts will have cooked to perfection and are SO yummy!  

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