Chicken Stew Creamy Herb- Slow Cooker
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
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
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.
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.
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
Member Reviews