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Slow-Cooker Creamy Herbed Chicken Stew (Cooking for 2)
Slow-Cooker Creamy Herbed Chicken Stew (Cooking for 2)
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Prep Time:
15 minutes
Total Time:
6 hours 35 minutes
Easily prepare a flavorful chicken dinner for two with minimal morning effort.
Ingredients:
  • 1 cup baby-cut carrots
  • 1 Yukon Gold potato, cut into 1 1/2-inch pieces
  • 1/4 cup chopped onion
  • 1/4 cup sliced celery
  • 1/2 teaspoon dried thyme leaves
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound boneless skinless chicken thighs
  • 3/4 cup Progresso™ chicken broth (from 32-ounce carton)
  • 1/2 cup snap pea pods
  • 1/4 cup whipping (heavy) cream
  • 2 tablespoons Gold Medal™ all-purpose flour
Instructions:
  • Add the carrots, potato, onion, and celery to a 2 1/2- to 3 1/2-quart slow cooker.
  • Season the vegetables in the slow cooker with a generous sprinkle of half the thyme, salt, and pepper. Lay the chicken on top of the seasoned vegetables and pour the broth over everything.
  • Cook on low heat for 6 to 7 hours until the chicken juices run clear and the center reaches 165°F, and the vegetables are tender. Then add the pea pods and cook for an additional 5 to 10 minutes until they are crisp-tender.
  • Transfer the chicken and vegetables from the slow cooker to a serving bowl using a slotted spoon. Cover the bowl with aluminum foil to keep warm. Increase the heat setting of the cooker to high. Combine whipping cream, flour, and the remaining thyme, then stir into the liquid in the cooker. Cover and cook for about 10 minutes or until the sauce thickens. Finally, pour the sauce over the chicken and vegetables.

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