Crock Pot Creamy Chicken Stew Recipe 415

CROCK POT CREAMY CHICKEN STEW

Steps:

• Throw all ingredients in crockpot and stir. Put on low for 6 to 8 hours. Done!

SLOW COOKED CHICKEN STEW

Steps:

• Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.
• Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.
• Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.

SLOW-COOKER CREAMY HERBED CHICKEN STEW

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-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 7 to 8 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.

CREAMY HOMEMADE CHICKEN STEW

Steps:

• In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.

CROCK POT CREAMY CHICKEN STEW RECIPE - (4.1/5)

Steps:

• Melt the butter on the bottom of the crock pot. Add all of the vegetables on top and stir to coat with the butter. Salt/Pepper the diced chicken as desired and add to the crock pot. Mix together the soup, milk, sour cream, thyme and ranch dressing mix. Pour on top of the chicken. (optional - add frozen baby peas the last hour.) Cover the crock pot and cook on high for 4-5 hours or on low for 6-8. (If the chicken is cut up it should not take much longer even on low than six hours. If partially frozen when cut up, which would make it easier, turn the crock pot on high for first hour or two, then down to low. Sprinkle with parsley and serve, (preferably with biscuits!) Note: If soup seems thin, the last hour, add 2 tbsp corn starch to half a cup of chicken stock, stir, and add to the soup. Continue cooking for one hour.

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
• Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
• Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
• Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
• Stir in the cream and season with more salt to taste.
• Serve warm.
• Enjoy!

EASY CROCK POT CHICKEN STEW

Steps:

• Combine all ingredients in the slow cooker and stir well.
• Cover and cook on low 6-8 hours until chicken is done and vegetables are tender.
• As you serve the stew, fish out the bay leaves and garlic cloves.