Creamy Chicken & Broccoli Stew
By Susan52
Ingredients
- 8 bone-in chicken thighs, skin removed (about 3 pounds)
- 1 cup Italian salad dressing
- 1/2 cup white wine or chicken broth
- 6 tablespoons butter, melted, divided
- 1 tablespoon dried minced onion
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 package (8 ounces) cream cheese, softened
- 2 cups frozen broccoli florets, thawed
- 2 pounds red potatoes, quartered
Details
Servings 8
Preparation time 15mins
Adapted from tasteofhome.com
Preparation
Step 1
Place chicken in a 4-qt. slow cooker. Combine the salad dressing,
wine, 4 tablespoons butter, onion, garlic powder, Italian seasoning,
1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl; pour over
chicken.
Cover and cook on low for 5 hours. Skim fat. Combine the soup, cream
cheese and 2 cups of liquid from slow cooker in a small bowl until
blended; add to slow cooker.
Cover and cook 45 minutes longer or until chicken is tender, adding
the broccoli during the last 30 minutes of cooking.
Meanwhile, place potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or
until tender. Drain and return to pan. Mash potatoes with the
remaining butter, salt and pepper. Serve with chicken and broccoli
mixture.
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