Description
Introducing the Creamy Chicken Vegetable Stew – your new go-to meal for those cold and cozy nights. This hearty stew features a combination of juicy, tender chicken, fresh vegetables, and a rich, creamy base. It’s an ideal recipe for anyone seeking comfort food that satisfies the belly and warms the soul.
Ingredients
Scale
- 2 diced carrots, peeled
- 1 medium-sized diced onion
- 2 stalks of chopped celery
- 3 minced cloves of garlic
- 2 cups of chopped potatoes (russet or Yukon Gold)
- 1 cup of defrosted frozen peas
- 1 cup of frozen corn
- 1 pound of skinless, boneless chicken fillets or thighs
- 4 cups of chicken stock
- 1 cup of heavy cream
- 1 and 3/4 cups of white flour
- 1 teaspoon of dry thyme
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of salt (or to taste)
- 1/4 teaspoon of black pepper
- Optional: biscuits, puff pastry, or splinters for topping
Instructions
- Preparation of Ingredients: Gather all required ingredients to ensure a smooth cooking process.
- Combining Vegetables and Chicken: Add the chopped carrots, celery, onion, garlic, and potatoes into the slow cooker. Layer the chicken on top and season with salt, pepper, smoked paprika, and thyme.
- Cooking: Pour chicken stock over the ingredients. Mix gently, then cover and set your slow cooker on low for 6-8 hours or high for 3-4 hours.
- Shredding the Chicken: Once cooked, remove the chicken, shred it using forks, and return it to the slow cooker.
- Thickening the Stew: In a small bowl, whisk flour and heavy cream until smooth. Pour this mixture into the slow cooker while stirring, then add the corn and peas.
- Final Cooking Step: Cover and cook on high for an additional 20-30 minutes to thicken.
- Seasoning Adjustment: Taste and adjust the seasoning with additional salt or pepper if needed.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours