Chicken Stew Creamy Herb- Slow Cooker

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  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
4 oz Chicken Breasts - boneless, skinless - 4 oz Boneless Skinless Chicken ThighPotato - Large - 13 oz. 1 Cup - Baby Carrots1/4 Cup - Onion1/2 tsp dried Thyme (divided) 1/8 tsp Salt1/8 tsp Pepper3/4 Cup - Chicken Broth 2 TBS. Flour
Directions
Cut potatoes into bite size pieces.
Place carrots, potato, and onion in small crock-pot/slow cooker. Sprinkle with 1/4 tsp thyme, salt and pepper. Put chicken on top of vegetables and pour the broth over the mixture.

Cover and cook on low 6-7 Hours or until the juice from the chicken runs clear (180 degrees) and vegetables are tender.

Add peas amd cook 5 - 10 min longer.

Remove chicken and veggies to a serving bowl with a slotted spoon.
Increase cooker to HIGH setting. Mix Flour and 1/4 tsp. thyme to broth, blending it together. Cover and cook 10 minutes longer. Pour sauce/gravy over the veggies and chicken.

Serving Size: 2 Servings

Number of Servings: 1

Recipe submitted by SparkPeople user ARTY1934.

Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 710.5
  • Total Fat: 6.0 g
  • Cholesterol: 168.8 mg
  • Sodium: 1,454.5 mg
  • Total Carbs: 107.3 g
  • Dietary Fiber: 17.3 g
  • Protein: 60.6 g

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