Tuesday, 23 April 2013

Slow Cooker Herb & Garlic Chicken Stew

Slow Cooker Herb & Garlic Chicken Stew

4-5 Chicken Breasts, cut in bite sized pieces
1/3 cup flour
1 cup Yellow Potatoes, diced
1 Onion, diced
2 Cloves Garlic, minced
1 & 1/2 cup Carrots, cut in 1" pieces
1 & 1/2 cup Fresh Mushrooms, Quartered
1 & 3/4 cup Chicken Broth
Salt & Pepper to taste
1 cup frozen peas
1/2 cup (125g) Herb & Garlic Cream Cheese (use 95% fat free for a healthier option)

Combine chicken breast pieces and flour in the bottom of the slow cooker. Add potatoes, onion, garlic, carrots, and mushrooms in the order listed. Combine chicken broth and salt & pepper and pour over the stew. Cook in a slow cooker for 4 hours on High (or 8 hours on low). Add frozen peas and cream cheese for the last half hour.

Serve with Aged White Cheddar Biscuits and a wonderful salad for a hearty meal.


*If you want to freeze this, omit the mushrooms, peas & cream cheese for freezing and add them at cooking time according to directions. In my experience the mushrooms make the dish dark looking and unappetizing!*

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