Menu
Creamy Chicken Stew Creamy Chicken Stew
Creamy Chicken and Vegetables Creamy Chicken and Vegetables
Creamy Chicken & Vegetables Creamy Chicken & Vegetables
Creamy Chicken Vegetable Soup Creamy Chicken Vegetable Soup
Creamy Broccoli Casserole Creamy Broccoli Casserole
Creamy Chicken and Mushroom Rice Casserole Creamy Chicken and Mushroom Rice Casserole
Creamy Chicken and Beef Creamy Chicken and Beef
Chicken and Vegetable Stew Chicken and Vegetable Stew
Creamy Ham and Broccoli Soup Creamy Ham and Broccoli Soup
Creamy Chicken and Pasta Creamy Chicken and Pasta
Chicken Broccoli Casserole Chicken Broccoli Casserole
Creamy Sausage Stew Creamy Sausage Stew
Creamy Vegetable Casserole Creamy Vegetable Casserole
Creamy Chicken and Rice Creamy Chicken and Rice
Creamy Chicken and Carrots Creamy Chicken and Carrots
Chicken in Creamy Gravy Chicken in Creamy Gravy
Creamy Chicken Potato Soup Creamy Chicken Potato Soup
Creamy Chicken with Noodles Creamy Chicken with Noodles
Broccoli Chicken Delight Broccoli Chicken Delight
Chicken Stew Chicken Stew

Creamy Chicken & Broccoli Stew

15 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 6 hours

Makes

8 servings

Updated: Jul. 21, 2022
Shh! Don’t tell anyone! This recipe is so simple, but you’d never know it. My husband, who normally doesn’t like chicken, asks for this dish regularly. —Mary Watkins, Little Elm, Texas
Creamy Chicken & Broccoli Stew
Creamy Chicken & Broccoli Stew Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 8 bone-in chicken thighs, skinned (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

Directions

  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.
  2. Cover and cook on low for 5 hours. Skim off fat. Remove chicken from slow cooker with a slotted spoon; shred chicken with 2 forks and return to slow cooker. 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.
  3. Meanwhile, place 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 2 tablespoons butter and 1/4 teaspoon each salt and pepper.
  4. Serve chicken and broccoli mixture with potatoes.

Nutrition Facts

2/3 cup chicken mixture with 1/2 cup potatoes: 572 calories, 36g fat (14g saturated fat), 142mg cholesterol, 1126mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 29g protein.