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Creamy Chicken Stew - Slow Cooker | Daily Dine

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Creamy Chicken Stew - Slow Cooker

Creamy Chicken Stew - Slow Cooker

This is actually pretty much the same recipe I use for my slow cooker chicken and dumplings...but without the dumplings cooked over the top. This makes a hearty, delicious meal that's great for chilly nights. Serve with your favorite bread on the side.

View original recipe on cookpad.com

main-dishamerican

0

Ingredients

1 lb. boneless, skinless chicken breasts

1/2 yellow onion, finely diced

2 stalks celery, diced

3 large carrots, peeled and diced

2 large russet potatoes, peeled and diced

4 cloves garlic, minced

1 tsp. each salt, pepper

1/2 tsp. each salt free all purpose seasoning, poultry seasoning

1/4 tsp. each garlic powder, nutmeg

3 cups unsalted chicken broth

1 cup frozen corn kernels

1 cup frozen peas

3/4 cup heavy cream

1/4 cup all purpose flour

Instructions

Step 1
Grease your slow cooker and place all the veggies and seasonings in. Place the chicken breasts over the top of the veggies then pour in the broth. Place the lid on, set the heat to low and cook for about 6 hours, until everything is tender and the chicken is cooked through.
Step 2
Use two forks to shred the chicken. Then stir in the frozen corn and peas. In a small measuring glass, whisk together the flour and the cream until it's relatively smooth, then stir that mixture into the slow cooker. Place the lid back on and let it cook for another 45-60 minutes, until it has thickened up and the flour taste has cooked off. Taste for any additional seasoning you'd like to add, then serve.