Wow, I'd made this once before a pretty long time ago, but my husband requested it again..and I literally had to dig the recipe out and dust it off! SOO glad I did! This stuff is really, really good! And did I mention it will have your belly growling ALL day long while it sits in the crock-pot?

What more can a girl ask for? Easy ingredients, easy to make...easy, easy, easy!

Ingredients:
4 medium potatoes, cubed
2 medium carrots, coarsley chopped
2 celery ribs, chopped
1 cup chopped onion
3/4 cup chopped green pepper
2 lbs fresh bratwurst links, cut into 1-inch slices
1/2 cup chicken broth
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
2 cups half-and-half cream
3 tsp cornstarch
3 tsp water

Directions:
In a slow-cooker, combine the potatoes, carrots, celery, onion and green pepper. Top with the bratwurst slices. Combine the broth, salt, basil, and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.

Stir in cream. Combine cornstarch and water until smooth; stir into stew. Cover and cook on HIGH for 30 minutes or until gravy has thickened.

Serves 8

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Ingredients:
1 tube Jumbo butter biscuits
1 1/2 lbs chicken breast tenders, diced
3 tbsp butter
2 ribs celery and greens, chopped
1 medium onion, chopped
1 large carrot, peeled and diced
salt & pepper
2 tsp poultry seasoning
3 tbsp all-purpose flour
1 cup shredded, frozen hashbrown potatoes
1 pint half-and-half or cream
1 quart chicken stock
1/4 tsp nutmeg
1 cup frozen peas

Directions:

Preheat oven and Bake biscuits according to their package directions.

In a soup pot over medium-high heat, cook the chicken in butter for 2 minutes, then add the vegetables. Season with salt, pepper and poultry seasoning. Cook for 5 minutes and then add the flour. Cook for about a minute and then whisk in half-and-half as well as the chicken stock. Add potatoes and nutmeg. Bring soup to a boil, then reduce heat and simmer for 10 minutes. Add peas. Cook for a minute or two, until the peas are warm throughout.

Ladle into bowls and top with a butter biscuit!

Ingredients:
>4-6 medium carrots, cut into chunks
>1 medium onion, chopped
>1-2 celery ribs, cut into chunks
>2-3 cups frozen cut green beans
>5-6 small red potatoes, quartered
>3 1/2 lbs chicken pieces (your favorite)
>4-6 bacon strips, chopped and cooked
>1-2 cups hot water
>2 tsp chicken bouillon granules
>1 tsp salt
>pepper to taste
>1/2 tsp dried thyme
>1/2 tsp dried basil

Directions:
In a 5 quart slow cooker, layer the first seven ingredients in order listed. In a bowl, combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir.

Cover and cook on low for 6-8 hours or until vegetables are tender and chicken juices run clear. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.