Creamy Herbed Chicken Stew

Come home to this slow-cooked chicken and veggies stew made with Progresso® chicken broth - perfect for dinner.

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Servings 12

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( 12 ) Ratings

12 Ratings

5 Stars 19%

4 Stars

3 Stars 19%

2 Stars 12%

1 Stars 12%

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ingredients 13
Prep Time 30 min
Total Time 7 hr 40 min

Ingredients

4: cups ready-to-eat baby-cut carrots

4: medium Yukon gold potatoes, cut into 1 1/2-inch pieces

1: large onion, chopped (1 cup)

2: medium stalks celery, sliced (1 cup)

1: teaspoon dried thyme leaves

1/2: teaspoon salt

1/2: teaspoon pepper

2: lb boneless skinless chicken thighs

3: cups Progresso® chicken broth (from 32-oz carton)

2: cups fresh snap pea pods

1: cup whipping cream

1/2: cup all-purpose flour

1: teaspoon dried thyme leaves

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Directions

1 Spray 5- to 6-quart slow cooker with cooking spray. Place carrots, potatoes, onion and celery in cooker. Sprinkle with 1 teaspoon thyme, the salt and pepper. Top with chicken. Pour in broth.
2 Cover; cook on Low heat setting 7 to 8 hours, adding pea pods for last 5 to 10 minutes of cooking.
3 Remove chicken and vegetables from cooker to serving bowl, using slotted spoon; cover to keep warm. Increase heat setting to High. In small bowl, mix whipping cream, flour and 1 teaspoon thyme; stir into liquid in cooker. Cover; cook about 10 minutes or until thickened. Pour sauce over chicken and vegetables.

EXPERT TIPS

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Expert Tips

Chicken thighs are great for slow cooking because they stay moist and juicy, unlike chicken breasts, which can become dry and tough during the long cooking process.

Instead of the baby-cut carrots, cut regular carrots into 2-inch lengths.