Crockpot Chicken Stew

1 medium sweet yellow onion, diced

1 cup carrots, cut into ½-inch slices

1 cup frozen broccoli florets

½ cup button mushrooms, halved (optional)

2-3 cups chicken broth

½ chicken, about 2-3 pounds

1 tablespoon olive or other cooking oil

1 packet McCormick Recipe Inspirations (your choice, they're all good)

Place the vegetables and broth in a 2½-quart slow cooker.

Rinse and pat dry chicken. Brush with olive oil. Pour the spices into a small bowl to mix together; sprinkle over chicken then place chicken into slow cooker. Cook on low for 8 hours or high for 3½ hours.

Before serving, lift the chicken out, remove the skin if not removed in advance, and shred the meat from the bones with two forks. Add the meat back in and dispose of the bones.

Adjust liquid by adding or removing broth and adjust spice with your favorite hot sauce if desired. Serve in a bowl or thicken and spread over cooked rice, then serve with fresh warmed bread and a side salad.

Serves four to six.