Slow Cooker Creamy Herbed Chicken Stew Cooking For 2 Recipes

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-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 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) 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.

Steps:

• 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 (180°F) 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.

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-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 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) 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. Chop the onions and slice the celery the night before; refrigerate in plastic wrap or covered plastic containers. Wait until morning to cut potatoes to prevent their turning brown.

Steps:

• In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

Steps:

• In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.
• Top with chicken; pour in the broth.
• Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.
• Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.
• Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.
• Cover and cook about 10 minutes or until thickened (don't let mixture boil).
• Pour sauce over chicken and vegetables.

Steps:

• Place frozen chicken breasts or tenders in bottom of slow cooker.
• Add remaining ingredients except cream cheese.
• Cook on high for 4-5 hours (less if chicken isn't frozen).
• At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew.
• You can leave all the liquid if you want a soup.
• Add cream cheese, cook on warm setting for 30 minutes, then stir.
• This can be served over rice or wrapped in flour tortillas.
• One healthy serving is 1/2 a breast or 2 large chicken tenders.