- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 249.1
- Total Fat: 9.4 g
- Cholesterol: 76.3 mg
- Sodium: 540.3 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.5 g
- Protein: 19.6 g
Slow Cooker Creamy Herbed Chicken Stew (KEC)Submitted by: KECDMC
2 cups baby-cut carrots (one 1lb bag)
2 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 1/2 pounds boneless skinless chicken thighs (frozen)
1 1/2cups chicken broth (approximately one14.5 oz can)
1/2 cup skim milk
1/4 cup all-purpose flour
Open 1 lb bag baby carrots, and place in bottom of cooker.
Rinse and cut potatoes, onion, and celery, and add to the slow cooker.
Sprinkle thyme, salt, and pepper over top of vegetables. Stir to mix.
Place frozen, boneless skinless chicken thighs on top of vegetables.
Pour chicken broth over top of chicken thighs.
Cover and cook on "Low" for 4 1/2 hours.
In a small bowl, mix flour and milk. Stir into slow cooker, cover, and cook for an additional 10-15 minutes or unitl thickened and "flour" taste is cooked out.
Makes approximately 6 - 1 cup servings.
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KECDMC.