Creamy Chicken & Broccoli Stew Recipe

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Creamy Chicken & Broccoli Stew Recipe photo by Taste of Home

Creamy Chicken & Broccoli Stew Recipe

Read Reviews

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

Featured In: Our Favorite Slow Cooker Chicken Recipes

MAKES:

8 servings

TOTAL TIME:

Prep: 15 min. Cook: 6 hours

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

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

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.