Best Creamy Chicken Potato Stew Recipes
SLOW COOKER CREAMY CHICKEN AND POTATO STEW
Cream of chicken soup is the simmering liquid for this slow-cooker chicken-and-potato stew. To get it super creamy, we added cream cheese near the end!
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LOW CARB CREAMY CHICKEN AND SWEET POTATO STEW RECIPE - (4.3/5)
Provided by aerin8
Number Of Ingredients 9
Steps:
- 1. Cut chicken into 1 inch cubes. Add olive oil and chicken to a large skillet over medium-high to high heat, browning well, about 4 minutes each side. When meat is almost browned, add onions to cook just until they sweat. 2. Transfer chicken and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the chicken was cooked in, and use a spatula to scrape the bottom, breaking up any glaze the chicken may have left in the pan. Pour over chicken and onions in slow cooker, and then pour in remaining chicken broth. 3. Cut sweet potatoes into 1⁄2 inch cubes and add to the cooker, along with poultry seasoning. Stir all. 4. Cover and let cook 6-8 hours, depending on when you are ready to serve. Stir in the heavy cream and salt and pepper to taste. Thicken the stew before serving by mashing a few of the cooked sweet potato cubes into the broth. George's Tips | I like to serve garnished with a (very) small pinch of ground cinnamon. calories: 255|fat: 8.5g|protein: 31g |fiber: 1.5g |net carbs:9g
CREAMY CHICKEN POTATO STEW
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives. Yield: 6 servings.
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