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Creamy Chicken & Broccoli Stew

No one ever guesses how easy this homey, comforting stew is to make. My husband, who doesn’t like many chicken dishes, requests it regularly.

—Mary Watkins, Little Elm, TX

Prep: 15 min. • Cook: 6 hours • Makes: 8 servings

  1. 1. Place chicken in a 4-qt. slow cooker. Combine the salad dressing, wine, 4 Tbsp. butter, onion, garlic powder, Italian seasoning, ½ tsp. salt and ½ tsp. pepper in a small bowl; pour over chicken.
  2. 2. Cover and cook on low for 5 hours. Skim fat. Remove chicken from slow cooker with slotted spoon; shred chicken with 2 forks and return to slow cooker. Combine the soup, cream cheese and 2 cups of liquid from the slow cooker in a small bowl until blended; add to the slow cooker. Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking.
  3. 3. Meanwhile, place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and return to pan. Mash potatoes with the remaining butter, salt and pepper.
  4. 4. Serve the chicken and broccoli mixture over mashed potatoes.

1 serving: 572 cal., 36g fat (14g sat. fat), 142mg chol., 1126mg sod., 28g carb. (5g sugars, 3g fiber), 29g pro.

TIP

One of the big concerns in making a meal in a slow cooker is not introducing too much liquid. With the lid in place, moisture released from the food as it cooks will not evaporate. Using a condensed soup is a great way to create a flavorful sauce in the slow cooker. Just don’t mix it with water or milk first!