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Stewed Chicken


  • 6 Tyson fresh boneless, skinless chicken thigh cutlets
  • 2 sweet potatoes, peeled, cut into 1-inch cubes
  • 1 onion, peeled, cut into thin wedges
  • 1/2 teaspoon crushed dried thyme
  • 1/4 teaspoon ground black pepper
  • 2 bay leaves
  • 3 1/2 cups water
  • 2 packages chicken flavor ramen noodle soup
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  1. Rinse chicken with cold water and pat dry with paper towels.
  2. In 2 1/2- to 3-quart slow cooker, layer potatoes, onion and chicken.
  3. Sprinkle with thyme and pepper.
  4. Add bay leaves.
  5. In small bowl, blend 1 cup water and seasoning packets from ramen noodles (reserve noodles); pour mixture over chicken and vegetables.
  6. Add remaining 2 1/2 cups water. Cover.
  7. Cook on LOW at least 7 hours or until vegetables and chicken are tender.
  8. Wash hands.
  9. Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F.
  10. Remove and discard bay leaves.
  11. Break ramen noodles up, stir into slow cooker.
  12. Cover, cook on HIGH for 10 minutes or until noodles are tender, stirring gently once.
  13. Gently stir before serving to shred chicken and mix well.
  14. Serve stew in large bowls with a salad, if desired.

Refrigerate leftovers immediately.

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