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Slow-Cooker Creamy Herbed Chicken Stew
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Prep Time:
15 minutes
Total Time:
7 hours 35 minutes
"Easy slow-cooked homemade chicken stew ready for you when you get home."
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 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
Instructions:
  • Add carrots, potatoes, onion, and celery to your 3 1/2- to 5-quart slow cooker.
  • Season the vegetables in the slow cooker with half of the thyme, salt, and pepper. Place the chicken on top of the vegetables and pour the broth over everything.
  • Cook the dish on low heat for 7 to 8 hours until the chicken juices run clear when the thickest part is cut (180°F) and the vegetables are tender. Once done, 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 slow cooker heat to high. Combine whipping cream, flour, and remaining thyme; stir into the liquid in the cooker. Cover and cook for about 10 minutes until thickened. Pour the creamy mixture over the chicken and vegetables.

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