Recipe of Award-winning Creamy Chicken Stew - Slow Cooker

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Easiest Way to Make Quick Creamy Chicken Stew - Slow Cooker. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Creamy Chicken Stew - Slow Cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Chicken Stew - Slow Cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Creamy Chicken Stew - Slow Cooker is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can cook Creamy Chicken Stew - Slow Cooker using 14 ingredients and 2 steps. Here is how you cook that.

This is actually pretty much the same recipe I use for my slow cooker chicken and dumplings...but without the dumplings cooked over the top. This makes a hearty, delicious meal that's great for chilly nights. Serve with your favorite bread on the side.

Ingredients and spices that need to be Take to make Creamy Chicken Stew - Slow Cooker:

1. 1 lb. boneless, skinless chicken breasts
2. 1/2 yellow onion, finely diced
3. 2 stalks celery, diced
4. 3 large carrots, peeled and diced
5. 2 large russet potatoes, peeled and diced
6. 4 cloves garlic, minced
7. 1 tsp. each salt, pepper
8. 1/2 tsp. each salt free all purpose seasoning, poultry seasoning
9. 1/4 tsp. each garlic powder, nutmeg
10. 3 cups unsalted chicken broth
11. 1 cup frozen corn kernels
12. 1 cup frozen peas
13. 3/4 cup heavy cream
14. 1/4 cup all purpose flour

Instructions to make to make Creamy Chicken Stew - Slow Cooker

1. Grease your slow cooker and place all the veggies and seasonings in. Place the chicken breasts over the top of the veggies then pour in the broth. Place the lid on, set the heat to low and cook for about 6 hours, until everything is tender and the chicken is cooked through.
2. Use two forks to shred the chicken. Then stir in the frozen corn and peas. In a small measuring glass, whisk together the flour and the cream until it's relatively smooth, then stir that mixture into the slow cooker. Place the lid back on and let it cook for another 45-60 minutes, until it has thickened up and the flour taste has cooked off. Taste for any additional seasoning you'd like to add, then serve.

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