Slow Cooker Creamy Herbed Chicken Stew Recipe 465 Food

SLOW-COOKER CREAMY HERBED CHICKEN STEW

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• 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 (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• 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.

SLOW COOKER RUSTIC CHICKEN STEW

Steps:

• Combine the first 5 ingredients in the crockery pot.
• Stir in the next 5 ingredients.
• Cover and cook on LOW until the chicken is done and the vegetables are tender, 7-9 hrs.
• or on HIGH 4-6 hrs.
• Stir in the peas and cook until they are done, 15 to 30 minutes.
• (Note: Baby carrots make a quick and easy substitute for the 1" thick carrot slices).

CROCK POT CREAMY HERBED CHICKEN

Steps:

• Place chicken in crock pot.
• Combine the soup, milk, sauce mix, thyme and parsley and pour over chicken.
• Cover and cook on low for 4-5 hours.
• Serve over fettuccine if desired.

SLOW-COOKER CREAMY HERBED CHICKEN STEW (COOKING FOR 2)

Steps:

• Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• 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.

SLOW COOKER CHICKEN STEW

Steps:

• Chop chicken, carrots, potatoes, celery, and onion and put them in the slow cooker.
• Pour the mushrooms on top.
• Sprinkle on the seasonings, pour in the water and lemon juice, and put the lid on cooker.
• Let cook on high for 4 hours, or on low for the day.
• Dinner is ready when you walk in the door.