Slow-Cocker Pantry Chicken Stew @Kraft #recipe #crockpot
I often get recipes emailed to me from all sort of companies and newsletters. Usually I end up deleting them without a second thought. However, I saved this Kraft recipe and it turned out to be a real slow-cooker winner. I’ve made it at least 3-4 times this winter.
The original recipe can be found here : Kraft Website
I am not affiliated with Kraft or getting any compensation. I just think this is a good recipe.
- 2-3 large chicken breasts (1-1.5 lb)
- 1/4 cup of flour
- 1 package of fresh mushrooms, diced
- 2-3 sticks of carrots, dices
- 1 onion, diced
- 1 can of chicken brother
- 1 cup of peas or half a bag of 8oz
- 1 package of cream cheese, 4 oz
I think with most Crockpot recipes, it’s all about chopping up the vegetables. Sometimes I might diverge from the original recipe and add tomatoes or potatoes or some additional spices. I think the key to this recipe is making sure it’s not too watery or else the creamy texture is a bit lost. So do take that in consideration, otherwise feel free to spice it up a bit.
- Clean and chop up all the veggies (except peas) into bite size portions (not too thin or else it will melt into nothing-ness).
- You can either de-frost the chicken and individually flour them or my technique of putting in the chicken into the crockpot and just adding flour on top. It all mixes together anyway.
- Cook on Low for 6-8 hours or High 3-4 hours.
- 30 minutes before serving, put in your peas & cream cheese to finalize the dish!
Viola! It’s done. I find it taste a bit like a creamy chicken pot pie so add yourself a dinner roll if you need that something extra. 🙂