Slow Cooker Creamy Herbed Chicken Stew

(from saymyname’s recipe box)

Source: Betty Crocker

Serves 12 people

Categories: Chicken, Main Dish, Slow Cooker, Stew

Ingredients

  • 4 cups baby carrots
  • 4 medium yukon gold potatoes , cut into 1 1/2 inch pieces
  • 1 large onion , chopped (1 cup)
  • 2 medium stalk celery , sliced (1 cup)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 lbs boneless skinless chicken thighs
  • 3 cups chicken broth (low sodium)
  • 2 cups fresh sugar snap peas
  • 1 cup whipping cream
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried thyme

Directions

  1. In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.

  2. Top with chicken; pour in the broth.

  3. Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.

  4. Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.

  5. Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.

  6. Cover and cook about 10 minutes or until thickened (don’t let mixture boil).

  7. Pour sauce over chicken and vegetables.

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