Pennsylvania Dutch Chicken Stew |
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Prep Time: 20 Minutes Cook Time: 430 Minutes |
Ready In: 450 Minutes Servings: 8 |
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A recipe from my neck of the woods. Ingredients:
2 (10 3/4 ounce) cans cream of chicken soup |
2 cups yukon gold potatoes, peeled and diced |
2 cups butternut squash, peeled and diced |
2 cups diced carrots |
1 1/2 cups frozen small whole onions |
1 cup frozen corn |
2 celery ribs, chopped |
2 tablespoons snipped fresh dill |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 skinless chicken thighs or 3 -4 skinless chicken breast halves |
3 tablespoons all-purpose flour |
1 package egg noodles |
Directions:
1. Combine soup, potatoes, squach, carrots, onions, corn, celery, dill, salt and pepper in a large 6 quart crockpot; stir well.
2. Add chicken on top of soup mixture.
3. Cook on Low for 6 to 7 hours.
4. I place 3-4 frozen chicken breast halves in to the crockpot.
5. By adding frozen chicken at the beginning, this helps from having dried out chicken.
6. Remove chicken to cutting board and skim off fat from soup mixture.
7. In a small mixing bowl, blend together flour and water.
8. Next, stir in sour cream.
9. Add this mixture to soup that is in the crockpot.
10. Cook for an additional 30 minutes until soup mixture thickens.
11. Shred meat and add this along with peas to crockpot for the last 30 minutes.
12. Serve over hot cooked egg noodles.
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