Chicken Stew

If you have instant pot, you can have dinner ready with in the hour with the chicken completely frozen.  This is also great in a slow cooker if you aren't in a hurry.

CHICKEN STEW
(serves 6)

Ingredients:
*2 pounds chicken (I use boneless chicken thighs and breasts)
*1 teaspoon ground black pepper
*1 teaspoon salt
*3 pounds of potatoes, cut in large uniform pieces   (if using small potatoes,  keep them whole)
*2 large carrots, peeled and roughly sliced
*1 large onion,  roughly chopped (medium if you prefer not as many onions)
*3 garlic cloves, minced
*1 teaspoon dried rosemary
*1/2 teaspoon dried dill weed
*3 bay leaves
*1 teaspoons worcestershire sauce
*1 cup hot chicken stock (can use water)

Instant Pot Directions:
~Add all above ingredients in order that they are listed.
~Close lid and turn vent to seal.
~Pressure cook on high for 20 minutes.
~Do a quick release.
~Remove bay leaves
~Remove any large pieces of chicken and cut up.
~Return to pot and stir.

Slow Cooker Directions:
~Add all the above ingredients in the order they are listed.
~Close lid and cook on low for 6-7 hours, high for 4-5 hours.
~Remove bay leaves.
~Remove chicken and cut up.
~Return to slow cooker and stir.