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Slow Cooked Chicken Veggie Stew

Makes 3 or 4 servings

12 (or so) chicken drumsticks
one stalk green part of a leek, chopped
4 stalks celery, chopped
1-16 oz bag frozen field peas and green beans
1-16 oz bag peeled baby carrots
1/2 cup organic chicken broth (1/4 cup is probably plenty)
2 tbsp tarragon
1 tbsp parsley
1 heaping tsp minced garlic
1/2 tsp salt
pepper to taste

1.  Put all ingredients together.  Cook on slow for about 8 to 10 hours or on high for 5 to 7 hours.  Enjoy the hearty stew with a spoon, not a fork! 

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