Slow-Cooker Creamy Herbed Chicken Stew

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
170
% Daily Value
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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