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Slow Cooker Creamy Herbed Chicken Stew

Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew.

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( 39 Ratings)

39 Ratings

5 Stars 15%

4 Stars 44%

3 Stars 21%

2 Stars 13%

1 Stars

Member Reviews ( 7 )

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Prep Time 15 min
Total Time 7 hr 35 min
Servings 4

Ingredients

2: cups baby-cut carrots

2: Yukon Gold potatoes, cut into 1 1/2-inch pieces

1/2: cup chopped onion

1/2: cup sliced celery

1: teaspoon dried thyme leaves

1/4: teaspoon salt

1/4: teaspoon pepper

1: pound boneless skinless chicken thighs

1 1/2: cups Progresso® chicken broth (from 32-ounce carton)

1: cup snap pea pods

1/2: cup whipping (heavy) cream

1/4: cup Gold Medal® all-purpose flour

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Directions

1 Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
2 Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
3 Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
4 Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

EXPERT TIPS

Expert Tips

Chop the onions and slice the celery the night before; refrigerate in plastic wrap or covered plastic containers. Wait until morning to cut potatoes to prevent their turning brown.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 395
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 9g, 9% ),
Cholesterol: 105mg; 105%;
Sodium: 650mg; 650%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 5g 5% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 18%;
Calcium: 8%;
Iron: 20%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 8/16/2012 8:56:22 PM REPORT ABUSE BiggieBlue said:

Rating:

Absolutely wonderful

This reply was: Helpful Inspiring

Posted 6/22/2012 2:04:37 AM REPORT ABUSE choochamo said:

Rating:

The idea for this recipe is really nice, it gave me a good base to start with. I left out the peas because I don't like them and I added a lot more flavoring to this dish. I used: garlic powder, seasoning salt, pepper & basil I also used the recommended thyme. And I threw some dried sun-dried tomatoes on top of the chicken then poured the broth all over that. It was delicious and very hearty for my family and I. Thanks for the inspiration!

This reply was: Helpful Inspiring

Posted 1/20/2012 10:16:19 PM REPORT ABUSE Jana Shaw said:

Rating:

As a substitute for broth, I often use the same amount of water and include 2 to 3 boullion cubes per cup - not quite the same, but very close. I made this and loved it, but I did add a little flavor with a tad of garlic and a couple of shakes Tony Caceras (sp?) spice blend. Fed us twice with left overs for my lunch later in the week.

This reply was: Helpful Inspiring