Slow Cooker Creamy Herbed Chicken Stew

Name: Slow Cooker Creamy Herbed Chicken Stew
Prep time: 15 min
Total time: 7 h 35 min
Yield: 4
Ingredients: 2 cups (500 mL) baby-cut carrots; 2 Yukon Gold potatoes, cut into 1 1/2-inch (3.75 cm) pieces; 1/2 cup (125 mL) chopped onion; 1/2 cup (125 mL) sliced celery; 1 tsp (5 mL) dried thyme leaves; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) pepper; 1 lb (500 g) boneless skinless chicken thighs; 1 1/2 cups (375 mL) chicken broth; 1 cup (250 mL) snap pea pods; 1/2 cup (125 mL) whipping (heavy) cream; 1/4 cup (50 mL) all-purpose flour

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Prep 15 min
Total 7 hr 35 min
Servings 4

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

Oct 25, 2012

Ingredients

2 cups (500 mL) baby-cut carrots
2 Yukon Gold potatoes, cut into 1 1/2-inch (3.75 cm) pieces
1/2 cup (125 mL) chopped onion
1/2 cup (125 mL) sliced celery
1 tsp (5 mL) dried thyme leaves
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 lb (500 g) boneless skinless chicken thighs
1 1/2 cups (375 mL) chicken broth
1 cup (250 mL) snap pea pods
1/2 cup (125 mL) whipping (heavy) cream
1/4 cup (50 mL) 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 (180ºF) 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

Tip 1
Do-Ahead: 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 Information

395 Calories, 19g Total Fat, 30g Protein, 31g Total Carbs

Nutrition Facts

Serving Size: 4 Servings

Calories: 395

Total Fat: 19g

Cholesterol: 105mg

Sodium: 650mg

Total Carbs: 31g

Dietary Fiber: 5g

Protein: 30g

% Daily Value*:

Exchanges:

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