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

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.