Crock Pot Stew Recipe:

Arabian Stew

Slow cooked stew from the Arabian desert.

Mmm, you can almost smell the Arabian spices.

3 1/2 cups tomato juice
16 ounces chicken breasts, cut up
2 small potatoes, diced
1 medium eggplant, cut up
1 large onion, diced
6 stalks celery with greens, diced
28 ounces green beans, drained
12 ounces fresh mushrooms
1 tablespoon oregano
Garlic to taste
Onion powder to taste
Parmesan cheese, grated

Place all ingredients in a crockpot in the order listed (except for the cheese), cover and cook 8-10 hours on low.

Serve with cheese.

Enjoy this crock pot stew recipe.