Recipes

[sue-p]

This recipe requires a 2-1/2 to a 3-1/2 quart slow cooker. It only makes a small amount but can be easily doubled.

Slow Cooker Creamy Herbed Chicken Stew ( for 2 )

1 cup baby-cut carrots
1 Yukon Gold potato, cut into 1-1/2 inch pieces
1/4 cup chopped onion
1/4 cup sliced celery
1/2 tsp. dried thyme leaves
1/8 tsp. each salt and pepper
1/2 pound boneless skinless chicken thighs
3/4 cup chicken broth ( from 32 oz. carton)
1/2 cup snap pea pods (or use regular peas)
1/4 cup whipping (heavy) cream
2 tbsp. flour

1.) Place carrots, potato, onion, celery in 2-1/2 to 3-1/2 quart slow cooker.
2.) Sprinkle half of the thyme, salt and pepper over vegetables in slow cooker. Place chicken thighs on top of veggies. Pour broth over top of all.
3.) Cover and cook on LOW for 6-7 hours or until juice of chicken is clear when center of thickest part is cut and veggies are tender. Add pea pods; cook for 5-10 minutes or until crisp-tender.
4.) Remove chicken and veggies from slow cooker to serving bowl, using slotted spoon. Cover with foil; keep warm. Increase cooker heat to HIGH setting.
5.) 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.
Posted by sue-p 2/17/11