This crock pot chicken stew is a very easy preparation and very tasty as well. The recipe makes good use of economical chicken thighs.
Pull the skin off yourself and save a few calories, as well as a few pennies.
The chicken thighs are slow cooked with mushrooms, vegetables and pearl onions in a creamy sauce brimming with herbs.
Serve this over noodles or rice and enjoy the satisfaction of knowing your work was well worth your work – the proof will be in every bite.
Crock Pot Chicken Stew
8 chicken thighs, skinless
2 Russet potatoes, peeled and cut into bite sized cubes
2 cups pearl onions
2 large carrots, cut into bite sized cubes
1/2 pound fresh button mushrooms, stemmed and quartered
1 bag (about 2 1/4 cups) frozen green peas, thawed
1 cup chicken broth, purchased or your own
1 cup evaporated milk – low fat or regular
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 fresh parsley, minced
Whisk together the chicken broth, evaporated milk and the all purpose flour until smooth. Set aside.
In a large bowl, gently mix together the cubed potatoes, the pearl onion, mushrooms, carrots and peas.
Season the chicken thighs with the kosher salt and black pepper. Put the chicken thighs in the bottom of a crockpot and top with the mixed vegetables. Sprinkle the dried herbs over the vegetables and pour in the broth and milk mixture.
Cover the pot and cook on low for 6 to 8 hours, until the chicken is tender. Stir in the fresh parsley just before serving.
Serves 6 to 8
Food For Thought – For a more “mushroomy” flavor, substitute 1 can of condensed cream of mushroom soup for the evaporated milk.