–6 chicken tenderloins or breast strips
–carrots (2, fresh, peeled and sliced)
–green onions (3 stalks, chopped)
–celery (2, fresh, chopped)
–thyme, ground cloves, bay leaves (2) (bottled)
–minced garlic (in a jar)
–chicken broth (non-fat, low sodium)
–salt and pepper
1 – In a slow cooker, place the chicken, 2 peeled and sliced carrots, 3 stalks of chopped green onions, and 2 stalks of chopped celery. Season with thyme, ground cloves (one-fourth teaspoon), 2 bay leaves, minced garlic, salt, pepper, and olive oil. Add chicken broth just to cover the chicken and vegetables. Cook on low in the cooker for 5 hours.
2 – Then remove the chicken to a plate, and shred with 2 forks.
3 – Scoop out with a ladle one-half cup of broth, placing the broth in a microwaveable cup. Microwave on high for 1 and one-half minutes. In a second cup, place 1 tablespoon of flour. When broth has heated, slowly add to the flour, stirring briskly.
4 – Place the broth/flour and the chicken back in the cooker.
5 – Cook on low for one-half hour more.
6 – Serve the chicken stew hot, in a bowl, atop quinoa, pasta, couscous, or rice.
–chicken inspired by Julia Child’s The French Chef Cookbook.