Breadcrumbs

CREAMY CHICKEN AND 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:

    1. 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.
    2. 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.
    3. Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking.
    4. 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.
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