Creamy Chicken & Broccoli Stew

Name: Creamy Chicken & Broccoli Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 servings.
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

TOTAL TIME: Prep: 15 min. Cook: 6 hours YIELD: 8 servings.

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

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.