Creamy Chicken & Broccoli Stew
Total time: 6 hours 15 mins
Prep time: 15 mins
Cook time: 6 hours
Ingredients:
Yield: 8 servings
-
- 8 bone-in chicken thighs, skin removed (about 3 lbs)
- 1 cup Italian salad dressing
- 1/2 cup white wine or chicken broth
- 6 Tbsp butter, divided
- 1 Tbsp dried minced onion
- 1 Tbsp garlic powder
- 1 Tbsp Italian seasoning
- 3/4 tsp salt, divided
- 3/4 tsp pepper, divided
- 1 can (10 3/4 oz) cream of mushroom soup, undiluted
- 1 pkg (8 oz) cream cheese
- 2 cups frozen broccoli florets, thawed
- 2 lbs red potatoes, quartered
Directions:
- Place chicken in slow cooker. Combine salad dressing, wine, 4 Tbsp butter, onion, garlic powder, Italian seasoning, ½ tsp salt and 1/2 tsp pepper in small bowl; pour over chicken.
- Cover and cook on low for 5 hours. Skim fat. Combine the soup, cream cheese, and 2 cups of liquid from slow cooker in a small bowl until blended; add to slow cooker.
- Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking.
- Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and return to pan. Mash potatoes with the remaining butter, salt, and pepper. Serve with broccoli and chicken mixture.