Creamy Chicken Potato Stew Food

SLOW COOKER CREAMY CHICKEN AND POTATO STEW

Steps:

• ADD the chopped potatoes to the bottom of your slow cooker. Add chopped carrot, chopped chicken, diced onions and chopped onion. Add the 3 cans of cream of chicken soup on top.
• COOK on low setting for 5 hours.
• REMOVE lid, stir then add your PHILADELPHIA Cream Cheese. Let cook another hour on low then stir again.

CREAMY CHICKEN STEW

Steps:

• Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
• Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
• Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.

QUICK & CREAMY CHICKEN STEW

Steps:

• PLACE potatoes and water in microwaveable dish; cover with lid.
• Microwave on HIGH 7 minute or until fork-tender.
• Meanwhile, heat oil in large saucepan on medium-high heat.
• Add chicken; cook 7 minute or until browned, stirring occasionally.
• ADD potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover.
• Reduce heat to medium-low; simmer 3 minute or until chicken is cooked through and vegetables are heated through.
• STIR in sour cream; cook 1 minute or until heated through, stirring occasionally.

CREAMY CHICKEN STEW

Steps:

• In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.

CREAM OF CHICKEN STEW

Steps:

• Boil the 6 chicken thighs with the skin on.
• Once the chicken is thoroughly cooked remove the chicken from the pot.
• Turn off the stove and reserve the chicken stock for later use.
• Using a knife and fork remove the skin and the bones from the chicken thighs.
• Once all of the skin and bones have been discarded, shred or cut up the meat.
• Put the meat back into the chicken stock and.
• Peel and cube 5 potatoes and add to the stock.
• Peel and chop the carrots and add to the stock.
• Add the diced onion and chopped celery to the stock also.
• Now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high.
• Add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil.
• Stir often.
• Once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy.
• Add this to the soup and stir until the mixture is completely dissolved.
• Boil for 10 minutes longer and then reduce the heat to a simmer.
• Simmer until stew is thickened.
• This is a stew or if you prefer a soup then don't add the flour and margarine.
• Serving suggestion: serve this stew over toasted bread or biscuits.

CREAMY CHICKEN STEW

Steps:

• Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken; cook and stir 6 to 8 minutes or until browned. Add carrots, celery and onion; cook and stir 3 minutes or until vegetables begin to softened.
• Stir in water and Rice Mix. Bring to boil. Reduce heat to low. Stir in cream. Cover and simmer 20 minutes or until rice is tender, stirring occasionally. Serve over biscuits, if desired.

CREAMY CHICKEN STEW

Steps:

• Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
• Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
• Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
• When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

CREAMY CHICKEN STEW

Steps:

• Heat oil in large dutch oven on medium-high heat. Add chicken; cook 7 minute or until evenly browned, stirring occasionally.
• Add salt, pepper, sugar, oregano, garlic and chicken broth and stir well. Simmer for about 10 minutes or until chicken is tender. Stir in potatoes and simmer another 30 minutes.
• In a separate bowl stir together the milk and cornstarch. Slowly stir into the stew until smooth.
• Add peas and corn and bring to a boil. Cover, reduce heat and simmer until corn and peas are heated through, about 5 minutes.
• Stir in sour cream; cook 2-3 minutes or until heated through, stirring occasionally. Taste stew and add additional salt and pepper to your liking.

CROCK POT CREAMY CHICKEN STEW

Steps:

• Throw all ingredients in crockpot and stir. Put on low for 6 to 8 hours. Done!

CREAMY CHICKEN STEW

Steps:

• Season the chicken pieces with salt and pepper.
• Heat the oil with butter in a large heavy pot over medium heat.
• Brown the chicken on all sides (about 8 minutes per side) then transfer to a large bowl.
• To the same pot add in onion, garlic, red pepper flakes (if using) and thyme; saute stirring occasionally for about 4-5 minutes.
• Add in flour and cook, stirring 1 minute.
• Whisk in broth, water and wine; bring to a boil, whisking continuously.
• Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
• Add in the whipping cream and Parmesan cheese (if using); mix to combine, then add in the browned chicken back to the pot along with any juices from the bowl, season with salt and pepper; cover and simmer until the chicken is cooked and the veggies are tender (about 25-50 minutes, or longer).