Creamy Chicken & Broccoli Stew
This recipe is so simple, but you’d never know it. My husband, who normally doesn’t like chicken, asks for it regularly.
—MARY WATKINS LITTLE ELM, TX
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
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
1. Place chicken in a 4-qt. slow cooker. Combine 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.
2. 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.
3. Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking.
4. 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.