Slow Cooker Creamy Herbed Chicken Stew |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 12 |
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Betty Crocker Ingredients:
4 cups baby carrots |
4 medium yukon gold potatoes, cut into 1 1/2 inch pieces |
1 large onion, chopped (1 cup) |
2 medium stalk celery, sliced (1 cup) |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 lbs boneless skinless chicken thighs |
3 cups chicken broth (low sodium) |
2 cups fresh sugar snap peas |
1 cup whipping cream |
1/2 cup all-purpose flour |
1 teaspoon dried thyme |
Directions:
1. In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.
2. Top with chicken; pour in the broth.
3. Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.
4. Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.
5. Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.
6. Cover and cook about 10 minutes or until thickened (don't let mixture boil).
7. Pour sauce over chicken and vegetables.
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