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1
Rinse and trim the chicken.
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2
If it is a large cut, use kitchen shears to trim it down so it will fit in the pot.
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3
Place the chicken in a 4qt pot with lid.
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4
Cover with water and add salt, pepper, tyme and bay leaves.
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5
Bring to a boil, reduce heat and simmer for about 45 minutes.
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6
Take the chicken out of the pot with a fork, allow it to cool.
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7
Save the chicken stock for later.
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8
Place the chopped vegetables and peas in the crock pot.
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9
Remove the skin from the chicken.
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10
Now take a fork or your fingers and remove the meat from the bone.
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11
Be sure to remove any small bones from the meat.
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12
Add the chicken back intou to the crock pot.
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13
Careful, the chicken may still be hot inside.
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14
Add enough of the chicken stock you just made to cover the vegetables and meat.
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15
Bring the stew to a boil, reduce heat and allow it to simmer for 2+ hours.
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16
Before serving, mix the corn starch with about 1C cold water.
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17
Stir this into the stew, bring to a boil.
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18
This will thicken the stew.
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19
Keep stirring as the stew thickens.
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20
You can continue to simmer the stew, but be sure it doesn't stick to the bottom of the pot.
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21
Add more salt and pepper to taste before serving.
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22
Serve with bread and butter for a hearty midwestern meal.
