Slow-Cooker Creamy Herbed Chicken Stew (Cooking for 2)

Health score
21%
Slow-Cooker Creamy Herbed Chicken Stew (Cooking for 2)
395 min.
2
377kcal

Suggestions


Indulge in the comforting flavors of our Slow-Cooker Creamy Herbed Chicken Stew, a delightful dish perfect for cozy lunches or dinners for two. This recipe combines tender boneless skinless chicken thighs with a medley of fresh vegetables, including baby-cut carrots, Yukon Gold potatoes, and crisp snap pea pods, all simmered to perfection in a rich and creamy broth. The slow cooker does all the work, allowing the ingredients to meld together beautifully while you go about your day.

Imagine coming home to the enticing aroma of herbs and spices wafting through your kitchen, inviting you to savor a warm, hearty meal. With just a handful of ingredients and minimal prep time, this stew is not only easy to make but also packed with flavor. The addition of whipping cream and a touch of thyme elevates this dish, creating a creamy sauce that perfectly complements the tender chicken and vegetables.

Whether you're looking for a satisfying meal after a long day or a special dish to share with a loved one, this creamy herbed chicken stew is sure to impress. It's a wonderful way to enjoy wholesome ingredients while indulging in a comforting bowl of goodness. So grab your slow cooker and get ready to enjoy a delicious homemade meal that warms the heart and soul!

Ingredients

  • cup baby carrots 
  • 0.3 cup celery sliced
  • 0.8 cup chicken broth (from 32-ounce carton)
  • tablespoons flour all-purpose
  • 0.3 cup onion chopped
  • 0.5 cup snow peas 
  • 0.1 teaspoon pepper 
  • 0.1 teaspoon salt 
  • 0.5 pound chicken thighs boneless skinless
  • 0.5 teaspoon thyme leaves dried
  • 0.3 cup whipping cream (heavy)
  •  yukon gold potatoes cut into 1 1/2-inch pieces

Equipment

  • bowl
  • aluminum foil
  • slotted spoon
  • slow cooker

Directions

  1. Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
  2. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker.
  3. Place chicken on vegetables.
  4. Pour broth over top.
  5. 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 (180F) and vegetables are tender.
  6. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
  7. 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.
  8. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened.
  9. Pour over chicken and vegetables.

Nutrition Facts

Calories377kcal
Protein28.8%
Fat37.96%
Carbs33.24%

Properties

Glycemic Index
147.38
Glycemic Load
15.52
Inflammation Score
-10
Nutrition Score
25.263478362042%

Flavonoids

Apigenin
0.37mg
Luteolin
0.36mg
Isorhamnetin
1mg
Kaempferol
0.84mg
Myricetin
0.01mg
Quercetin
4.7mg

Nutrients percent of daily need

Calories:377.41kcal
18.87%
Fat:15.92g
24.49%
Saturated Fat:8.1g
50.61%
Carbohydrates:31.37g
10.46%
Net Carbohydrates:26.16g
9.51%
Sugar:6.98g
7.75%
Cholesterol:143.11mg
47.7%
Sodium:648.36mg
28.19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.18g
54.37%
Vitamin A:9641.44IU
192.83%
Vitamin B6:0.91mg
45.55%
Selenium:30.58µg
43.68%
Vitamin C:35.96mg
43.59%
Vitamin B3:8.46mg
42.31%
Phosphorus:329.85mg
32.98%
Potassium:955.27mg
27.29%
Vitamin B2:0.43mg
25.34%
Manganese:0.46mg
23.02%
Vitamin B5:2.23mg
22.29%
Vitamin B1:0.32mg
21.44%
Vitamin K:22µg
20.96%
Fiber:5.21g
20.84%
Iron:3.26mg
18.09%
Folate:69.21µg
17.3%
Magnesium:66.93mg
16.73%
Zinc:2.39mg
15.95%
Copper:0.28mg
14.14%
Vitamin B12:0.79µg
13.18%
Calcium:88.02mg
8.8%
Vitamin E:0.66mg
4.41%
Vitamin D:0.48µg
3.17%