I would have never thought to put the dill mix in a stew! You`ll defintely have to tell me that one.
Took 6 chicken breasts, rinsed and patted dry.
Heated up a tablespoon of olive oil in a pot.
Sprinkled one side of 3 breasts with kosher salt, fresh ground pepper, and some dill mix. Put in pan spice-side down, spiced the other side.
Brown 2-4 mins on each side, then take out and repeat with other 3 breasts.
Set aside breasts, pour in 32 oz (warm/hot) water into the pot and put on high.
Add rest of dill mix, 2 t. Better than Bullion (or enough cubes to make about 16 oz of broth, or just use half broth and half water instead of all water), 2-3 cloves chopped garlic. Bring to boil, turn off heat.
Into crock pot, from bottom up:
1 yellow onion, in bite-size chunks.
5 new potatoes, washed (not peeled) and chunked.
1 can small white beans, rinsed and drained
1 large parsnip, peeled and cut into chunks
1-2 cups baby carrots (few big handfuls)
1 celery heart, rinsed/trimmed/cut into big pieces
pour on broth mix all over the top, making sure to get everything
Cook on low for 7-8 hours.
I baste every couple of hours by ladling the broth all over the top.
In the last half hour or so ... mix 2 Tb room temp (soft) butter with about 2-4 Tb bread flour. Just put it in a big bowl and keep mashing at the mixing and adding flour slowly until you get kind of sticky crumbly thing going. Then ladle out most of the liquid from the crock pot into this big bowl, whisk until the butter/flour is all disolved, and pour back into the crock pot for another 20 mins.
Voila! Yummy lemony dill goodness that melts in your mouth. The baby ate it right up and even the picky hubby enjoyed dipping his french bread in the bowl.
It sounds more complicated than is it ... I only had maybe 20-30 mins total of active cooking or prepping time. The rest was just letting it cook.
We have one of those oval Rival 6 qt crock pots. Your cooking time may vary.