Thursday, April 5, 2012

Chicken and Ham Stew

I generally make a turkey for Christmas and my mom makes ham for Easter, so I don't often find myself with much in the way of leftover ham.  Several years ago, however, I decided to change things up a bit and make ham for Christmas.  We had so much leftover that I was searching for recipes to use the remaining pounds.  I ended up using much of it in this great slow cooker recipe.  Sometimes I think too much ham in one meal is overwhelming, so I love that this strikes a balance with both ham and chicken.  My kids love it, too.

  • 2 cans cream of mushroom soup
  • 2 cups diced ham
  • 2 cups diced boneless chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup frozen onions
  • 1/2 cup chopped celery
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried thyme
  • (2 Tbsp cornstarch)
  • (2 Tbsp water)
  1. Combine soup, ham, chicken, vegetables, and seasonings in slow cooker.  Cover and cook on low 3-4 hours or high 1-3 hours.
  2. If you like the mixture a bit thicker, mix the cornstarch and water in a bowl, stir it into the slow cooker and cook for 10-15 minutes longer.
  3. Serve with warm buttermilk biscuits.

Note:  Because this recipe has ham in it, it does tend to be a touch salty.  If you are able to use low sodium cream of mushroom soup, I would recommend it.

Difficulty: Easy
Time: 15 minutes or less prep, 1-5 hours cooking
Source: Adapted from a Crock Pot Chicken recipe book

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