This is a delicious, rich, creamy, and satisfying chicken stew that my mom makes when the weather is nippy out. Use more or less veggies to your liking if desired. I usually bake a homemade loaf of bread to dig in. This is comfort food at its best!Ingredients | Slow Cooker Chicken And Potatoes And Carrots
2 potato, diced
2 carrots, diced
½ cup green peas
¼ cup butter
1 cup diced boneless chicken
1 clove garlic, or more to taste, minced
10 mushrooms, sliced
1 green onion, chopped
1 tablespoon all-purpose flour
1 cup chicken stock
½ cup heavy whipping cream
½ teaspoon mustard powder
salt and ground black pepper to taste
2 tablespoons chopped cilantro
Directions
Bring a saucepan of water to a boil. Add potatoes and carrots; cook until softened, about 8 minutes. Add peas; cook until tender, about 2 minutes. Drain.
Heat butter in a heavy skillet until melted. Add chicken and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms and green onion; cook until softened, about 2 minutes. Stir in flour and cook for 1 minute.
Stir chicken stock, heavy cream, mustard powder, salt, and pepper into the skillet. Simmer until thickened, about 5 minutes. Fold in potatoes, carrots, and peas; cook until warmed through, about 2 minutes. Remove stew from heat and garnish with cilantro.
Info | Slow Cooker Chicken And Potatoes And Carrots
prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
2
Yield:
2 servings
