To make chicken and vegetable stew, combine chunks of chicken and vegetables in a savory sauce, and cook the mixture for 4 to 6 hours in a Crock-Pot. Alternately, put the stew in a Dutch oven, place it on the stove, and cook it for 2 to 3 hours.
To make chicken vegetable stew in a Crock-Pot, add 1 to 2 pounds of boneless chicken, cut it into chunks, and put it in the Crock-Pot along with 1 teaspoon of salt and 1/2 teaspoon of pepper. Chop and add 4 carrots, 3 stalks of celery, 6 potatoes, 2 cans of diced tomatoes, 1 can of tomato paste, 1 diced onion and 1 teaspoon of poultry seasoning. Add 6 fresh mushrooms if desired. Add 2 cups of chicken broth, 1 teaspoon of cornstarch and 1 bay leaf to the Crock-Pot, and cook the mixture on high for 6 to 8 hours.
To make chicken and vegetable stew in a Dutch oven, add 2 tablespoons of vegetable oil, and cook the chicken until browned. Add the remaining ingredients, and simmer them for 2 to 3 hours on the stove or bake them at 400 degrees Fahrenheit for 2 hours.
For both recipes, remove the bay leaf before serving.