Slow Cooker Creamy Herbed Chicken Stew Recipes

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



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 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

SLOW-COOKER CREAMY HERBED CHICKEN STEW



Slow-Cooker Creamy Herbed Chicken Stew image

Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h35m

Yield 4

Number Of Ingredients 12

2 cups baby-cut carrots
2 Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2 cup chopped onion
1/2 cup sliced celery
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken thighs
1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup snap pea pods
1/2 cup whipping (heavy) cream
1/4 cup Gold Medal™ all-purpose flour

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.

Nutrition Facts : Calories 395, Carbohydrate 31 g, Cholesterol 105 mg, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 650 mg

SLOW COOKER CREAMY HERBED CHICKEN STEW RECIPE - (4.6/5)



Slow Cooker Creamy Herbed Chicken Stew Recipe - (4.6/5) image

Provided by carvalhohm2

Number Of Ingredients 12

2 cups baby-cut carrots
2 Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2 cup onion, chopped
1/2 cup celery, sliced
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound chicken thighs, boneless skinless
1 1/2 cups chicken broth (32-ounce carton)
1 cup snap pea pods
1/2 cup whipping (heavy) cream
1/4 cup all-purpose flour

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. Chop the onions and slice the celery the night before; refrigerate in plastic wrap or covered plastic containers. Wait until morning to cut potatoes to prevent their turning brown.

SLOW COOKER CHICKEN STEW



Slow Cooker Chicken Stew image

A savory autumn stew with apple, red potatoes, onion and seasoning. This is a very easy tasty chicken dish I concocted when I was trying to think of a dish like pot roast yet using chicken rather than beef. My husband hates mushrooms, so I tried condensed celery soup, and it works great. This dish is light yet very zesty and full of flavor. You can substitute using chicken thighs, but it will increase calories and fat. I think using biscuit gravy mix rather than onion gravy mix would work (the flavor would go well with chicken), adding richness, although I haven't tried it that way yet, but again, it would add more fat and calories to this dish. Serve with a side of rice or over noodles.

Provided by SUSAN KIM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h20m

Yield 6

Number Of Ingredients 12

3 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
½ teaspoon olive oil
3 cloves garlic, crushed
½ cup water
1 (10.75 ounce) can condensed cream of celery soup
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon Italian-style seasoning
1 apple - peeled, cored and cut into eighths
3 small red potatoes, cut into eighths
1 onion, cut into eighths
1 (1.25 ounce) envelope dry onion gravy mix

Steps:

  • Heat oil in a large skillet over medium high heat. Saute garlic and chicken until lightly browned.
  • Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together.
  • Set heat on Low setting and simmer slowly for 6 to 8 hours.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 28.6 g, Cholesterol 122.9 mg, Fat 7.6 g, Fiber 3 g, Protein 47.2 g, SaturatedFat 2.1 g, Sodium 923.8 mg, Sugar 4.7 g

HERBED SLOW-COOKER CHICKEN



Herbed Slow-Cooker Chicken image

I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.-Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (8 ounces each)
1/2 cup chicken broth

Steps:

  • In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

SLOW COOKER CHICKEN STEW



Slow Cooker Chicken Stew image

This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)

Provided by Julesong

Categories     Stew

Time 5h

Yield 8 serving(s)

Number Of Ingredients 18

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 lb boneless skinless chicken thighs, cut into bite-size pieces
2 cups mushrooms, halved (I like crimini)
2 cups water
1 cup frozen small whole onions (or 3/4 cup chopped onion)
1 cup celery, sliced, 1/2 inch slices
1 1/2 cups carrots, thinly sliced
1 teaspoon paprika (make sure to use good quality paprika for full flavor!)
1/2 teaspoon salt, to taste
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper, freshly ground, to taste
14 1/4 ounces chicken broth
6 ounces tomato paste
1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
3 tablespoons cornstarch
2 cups frozen green peas or 2 cups frozen edamame soybeans
1 cup cubed extra firm tofu (optional)

Steps:

  • Combine first 14 ingredients in an electric slow cooker.
  • Cover with lid and cook on high setting for 4 hours or until carrot is tender.
  • Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
  • Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
  • Re-cover and cook on high-heat setting an 30 additional minutes.
  • Serve with hot cooked rice.
  • Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

CREAMY HERBED CHICKEN



Creamy Herbed Chicken image

"I'm a nurse and work nights, so when I get home in the morning, I put this chicken on to cook," says Mary Humeniuk-Smith of Perry Hall, Maryland. "At the end of the day, the chicken is moist and tender, and the rich sauce seasoned with garlic and thyme is delicious."

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 envelope garlic and herb pasta sauce mix
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
Hot cooked fettuccine

Steps:

  • Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine.

Nutrition Facts :

SLOW COOKER CREAMY HERBED CHICKEN STEW



Slow Cooker Creamy Herbed Chicken Stew image

Make and share this Slow Cooker Creamy Herbed Chicken Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chowders

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 13

4 cups baby carrots
4 medium yukon gold potatoes, cut into 1 1/2 inch pieces
1 large onion, chopped (1 cup)
2 medium stalk celery, sliced (1 cup)
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless skinless chicken thighs
3 cups chicken broth (low sodium)
2 cups fresh sugar snap peas
1 cup whipping cream
1/2 cup all-purpose flour
1 teaspoon dried thyme

Steps:

  • In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.
  • Top with chicken; pour in the broth.
  • Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.
  • Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.
  • Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.
  • Cover and cook about 10 minutes or until thickened (don't let mixture boil).
  • Pour sauce over chicken and vegetables.

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY



One-Pot Creamy Chicken Stew Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, vegetable oil, white mushroom, medium yellow onion, garlic, unsalted butter, Yukon Gold potatoes, large carrot, celery, all purpose flour, dry white wine, chicken stock, McCormick® Poultry Seasoning, frozen peas, heavy cream

Provided by McCormick

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

2 lb boneless, skinless chicken breasts, and/or thighs, cut into 1-inch (2.54 cm) pieces
1 teaspoon kosher salt, plus more to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 cup white mushroom, stemmed and roughly chopped
1 medium yellow onion, diced into ½-inch (1.2 cm) pieces
2 cloves garlic, minced
1 tablespoon unsalted butter
2 Yukon Gold potatoes, peeled and diced into ½-inch (1.2 cm) pieces (about 2 cups)
1 large carrot, diced into ¼-inch (6 mm) pieces (about 1 cup)
2 stalks celery, diced into 1/4 in (6 mm) pieces
¼ cup all purpose flour
1 cup dry white wine
2 cups chicken stock
1 ½ tablespoons McCormick® Poultry Seasoning
½ cup frozen peas
½ cup heavy cream

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!

Nutrition Facts : Calories 747 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 49 grams, Sugar 7 grams

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  • Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
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