PENNSYLVANIA-DUTCH CHICKEN STEW

PENNSYLVANIA-DUTCH CHICKEN STEW image

Yield 8

Number Of Ingredients 14

2 Cans (10 3/4 oz each) reduced-fat, condensed cream of chicken soup, undiluted
2 cups (1/2-in. dice) peeled Yukon Gold Potatoes
2 cups (1/2-in. dice) peeled butternut squash
2 cups (1/2-in. thick) carrots
1 1/2 cups frozen, small white onions
1 cup frozen corn kernels
2 ribs celery, chopped
2 TBS snipped fresh dill
1/2 tsp each salt and freshly ground pepper
6 skinless chicken thighs (2 1/2 lbs), trimmed of visible fat
3 TBS all-purpose flour
1/4 cup water
3 TBS fat-free sour cream
1 cup frozen baby peas, thawed

Steps:

> In a 4- or 5- qt slow-cooker, combine soup, potatoes, squash, carrots, onions, corn celery, dill, salt and pepper. Put thights on top, bone side up. >Cover: cook on low-heat setting for 6 to 7 hours until chicken and vegetables are tender. >Transfer chicken to cutting board to cool slightly. Skim fat from surface of vegetable mixture. >In small bowl, stir together flour and water until blended; stir in sour cream. Stir into vegetable mixture; cover, and set slow cooker on high. Cook 30 minutes longer, until mixture thickens. >Meanwhile, remove bones and visible fat from chicken. Shred meat, then stir into vegetable mixture with peas. Heat through. >Serve over noodles.