Slow Cooker Creamy Herbed Chicken Stew
- Ready In:
- 8hrs 30mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 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
directions
- 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.
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