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Slow-Cooker Creamy Herbed Chicken Stew

Slow-Cooker Creamy Herbed Chicken Stew
  • Prep 15 min
  • Total 7 hr 35 min
  • Servings 4
Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew.
Updated October 27, 2008
Make With
Make With
Gold Medal Flour

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

Steps

  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
170
Total Fat
19g
0%
Saturated Fat
9g
0%
Cholesterol
105mg
0%
Sodium
650mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
5g
0%
Protein
30g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
18%
18%
Calcium
8%
8%
Iron
20%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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