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Okay, I tried making a slurry instead of coating the chicken with the flour mixture. It seems to me that more of the chicken sticks together that way and it's kind of unappetizing. So I've gone back to coating the chicken. Actually, now I put the flour mixture in a bag, throw in the chicken, shake very well, then dump it all into the crockpot.

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When I make this now I use the individiaul quick-frozen chicken breasts and just shred them when it's done cooking. So, I throw two frozen chicken breasts into the crock pot, pour in the chopped veggies (I use triple potatoes, carrots, onions, and celery if I have it), mix the flour and spices in a small bowl, dump it on the veggies, mix it together, pour in a can of chicken broth, add the Worcestershire sauce (I use a lot more than the recipe calls for), and use the broth can to add water until everything is just barely submerged.

After 10-12 hours on low I use a spoon or fork to shred the chicken. I then take a potato masher and give the veggies a few good smushes, stir everything up with the masher, and end up with a lovely thick stew.

Designed for maximum laziness.

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jen

"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC

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