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
VERIFIED BY Taste of Home Test Kitchen
- 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.
Originally published as Creamy Chicken & Broccoli Stew in Simple & Delicious
April/May 2013, p49
Reviews forCreamy Chicken & Broccoli Stew
My Review
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MY REVIEW
Reviewed Mar. 8, 2016
"*****"
MY REVIEW
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
Reviewed Dec. 16, 2014
"I love this recipe, my roommate and I eat it at least once a month"
MY REVIEW
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
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
Reviewed Jun. 5, 2013
"too rich for our tastes"
