SLOW-COOKER CREAMY HERBED CHICKEN STEW (COOKING FOR 2)

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Slow-Cooker Creamy Herbed Chicken Stew (Cooking for 2) image

Make a bold beginning. With just a little bit of morning prep, you can come home to a delicious chicken dinner for two.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 2

Number Of Ingredients 12

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 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound boneless skinless chicken thighs
3/4 cup Progresso™ chicken broth (from 32-ounce carton)
1/2 cup snap pea pods
1/4 cup whipping (heavy) cream
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
  • Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
  • Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
  • Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. 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.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 90 mg, Fiber 3 g, Protein 36 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1150 mg

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