Creamy Chicken & Broccoli Stew Recipe

4.5 11 11
Creamy Chicken & Broccoli Stew Recipe
Creamy Chicken & Broccoli Stew Recipe photo by Taste of Home
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Creamy Chicken & Broccoli Stew Recipe

Read Reviews
4.5 11 11
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

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

Directions

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 until tender, 15-20 minutes. Drain and return to pan. Mash potatoes with the remaining butter, salt and pepper. Serve with chicken and broccoli mixture. Yield: 8 servings.
Originally published as Creamy Chicken & Broccoli Stew in Simple & Delicious April/May 2013, p49

Nutritional Facts

1 serving: 572 calories, 36g fat (14g saturated fat), 142mg cholesterol, 1126mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 29g protein.

  • 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 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 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 until tender, 15-20 minutes. Drain and return to pan. Mash potatoes with the remaining butter, salt and pepper. Serve with chicken and broccoli mixture. Yield: 8 servings.
Originally published as Creamy Chicken & Broccoli Stew in Simple & Delicious April/May 2013, p49

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Reviews forCreamy Chicken & Broccoli Stew

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MY REVIEW
dilbert098 User ID: 3743376 268942
Reviewed Jul. 3, 2017

"Very good recipe. Super easy. I used boneless, skinless chicken breasts and it was tasty. Will make it again."

MY REVIEW
ksandjs1 User ID: 539854 245104
Reviewed Mar. 8, 2016

"*****"

MY REVIEW
lmmanda User ID: 1101093 232269
Reviewed Sep. 3, 2015

"This is some serious complete meal in a bowl comfort food! Great flavor even using reduced fat products. I cooked my chicken for about 4 hours, removed it when I added soup mixture and broccoli, then removed the bones and tore it into pieces after the broccoli was done cooking and added it back into the pot to serve."

MY REVIEW
supergrover3 User ID: 8163409 215096
Reviewed Dec. 16, 2014

"I love this recipe, my roommate and I eat it at least once a month"

MY REVIEW
heaty89 User ID: 6675815 123455
Reviewed Oct. 9, 2014

"I liked this recipe, and my husband said it was one of his favorites! I made it with chicken breast tenderloins, and used 2-10oz pkgs of broccoli. I did use a little less Italian Seasoning than it called for as a personal preference. easy and good! Will make again."

MY REVIEW
pinksuitcases User ID: 630663 152935
Reviewed Aug. 23, 2013

"The bones aggravated me. Next time I'm use boneless chicken, but that's just me. It was rich and delicious, and tasted even better the second day! I just skipped the whole "potato" part and served it in bowls, as a soup/stew....yummy."

MY REVIEW
Joscy User ID: 2694585 213486
Reviewed Jun. 9, 2013

"Ahhhh, yet another chicken/Broccoli dish. We love this. I use white potatoes instead of red, and fresh broccoli crowns. Oh YUM!"

MY REVIEW
donnakhawk User ID: 4648526 198743
Reviewed Jun. 9, 2013

"easy to make, inexpenstive. Substitued low fat/low calorie items and still had terrific flavor. Used 3 cups brocolli."

MY REVIEW
Laura2013 User ID: 7175004 200419
Reviewed Jun. 5, 2013

"too rich for our tastes"

MY REVIEW
Ucawme User ID: 7192257 184329
Reviewed Mar. 22, 2013

"Made this for dinner and the whole family enjoyed it, the husband approved and the 2 year old asked for more! Will def. make again."

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