Creamy Herbed Chicken Stew

(12)
  3 reviews
  • 30 min prep time
  • 7 hr 40 min total time
  • 13 ingredients
  • 12 servings

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

Directions

  1. 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. 2 Cover; cook on Low heat setting 7 to 8 hours, adding pea pods for last 5 to 10 minutes of cooking.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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