Slow Cooker Creamy Herbed Chicken Stew (Cooking for 2) This is from the Betty Crocker website...
~~~~~ Make a bold beginning. With just a little bit of morning prep, you can come home to a delicious chicken dinner for two. Prep Time: 15 min Total Time: 6 hours 35 min Makes: 2 servings 1 cup baby-cut carrots 1 Yukon Gold potato, cut into 1 1/2-inch pieces 1/4 cup chopped onion 1/4 cup sliced celery 1/2 teaspoon dried thyme leaves 1/8 teaspoon salt 1/8 teaspoon pepper 1/2 pound boneless skinless chicken thighs 3/4 cup Progresso® chicken broth (from 32-ounce carton) 1/2 cup snap pea pods 1/4 cup whipping (heavy) cream 2 tablespoons Gold Medal® all-purpose flour Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top. Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180ºF) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables. How-To Leftover chicken broth? Freeze it in an ice cube tray for later adding to soups and stews. ~~~~~ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
