Creamy Chicken Stew

Creamy Chicken Stew

Creamy Chicken Stew

Serves: 8
from the kitchen of:
Sally FlynnThis delightful and filling stew can be frozen into individual portions for handy, quick and easy meals later on. Prep Time:
Cook Time:
Total Time:



1 lbfresh mushrooms chopped
1/2 cfinely chopped shallot
1/2 cwater
4 cfat-free chicken broth
1/2 ccelery chopped
1 cfresh zucchini chopped
1 ccarrot sliced
1 tspfresh thyme leaves
1 tspfresh rosemary finely chopped
3bay leaves
2 lbboneless skinless chicken thighs trimmed and cut into bite-sized pieces
2 tbscornstarch
1/4 ccold water
1 (12-oz) canevaporate milk
2 tbslemon juice
1 tspsalt (optional)
1/2 tsppepper (optional)
1 1/2 cfrozen green peas rinsed under cold water to thaw
1/2 cchopped fresh parsley


TIP: Raw chicken is much easier to cut when slightly frozen.

In a 5- to 6-quart Dutch oven, combine mushrooms, shallots, and Β½ cup water. Cover and cook on high heat, stirring often, for approximately 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, celery, zucchini, carrots, thyme, rosemary, and bay leaves; bring to a boil.

Place chicken in a 5- to 6-quart slow cooker set to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, approximately 3Β½ to 4 hours.

Transfer the chicken and vegetables to a large bowl and discard bay leaves. Skim fat and pour the juices into the previously used Dutch oven. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes. Mix cornstarch with ΒΌ cup water in a small bowl. Add to the pan of juices and cook, stirring, until slightly thickened. Add the canned milk and lemon juice; stir until boiling.

Return the chicken and vegetables to the sauce in the Dutch oven and heat through. Season with salt and pepper, if desired. Just before serving, stir in peas and parsley.

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