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Creamy Chicken & Broccoli Stew

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


  • 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


  • 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. 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 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 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.

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Average Rating:
  • SColson132
    Aug 27, 2019

    Prepared this recipe today with a few changes. I substituted a pound of crab for the chicken (which I don't care for). I also substituted brown rice for the potatoes. Turned out pretty good!

  • climbergirl
    Nov 12, 2017

    This was really good! My husband, however, didn't like the flavor. I thought the Italian dressing added a really interesting taste. I've had plenty of chicken soups, but never one that tasted quite like this.

  • nancyreginac
    Oct 9, 2017

    Very good and easy to make. I served over rice.

  • Prod25
    Jul 25, 2017

    I think anyone would enjoy this quick and easy side dish. Thanks for sharing.

  • dilbert098
    Jul 3, 2017

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

  • ksandjs1
    Mar 8, 2016


  • lmmanda
    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.

  • supergrover3
    Dec 16, 2014

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

  • heaty89
    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.

  • pinksuitcases
    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.