Ron's Chicken Stew

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Crock Pot


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2 to 4 pounds chicken pieces, cut into chunks

24 ounces cream of chicken soup

1 can evaporated milk, or use half & half or heavy cream

4 cups chicken stock, canned, fresh, or bouillon

carrots, as desired

1 onion, diced

1 tablespoon rosemary

1 tablespoon basil

1 teaspoon paprika

1 green or red pepper, diced

salt and pepper, to taste

8 ounces mushrooms, diced

2 tablespoons cornstarch or flour

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