creamy chicken and potatoes

Lynnda Cloutier

By
@eatygourmet

This recipe is great for those sizzling summer months. Put it all in the slow cooker, and you're good to go.Unknown source


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Ingredients

2 cups peeled baby carrots, half of the 16 ounces bag
1 pound red potatoes, each cut into quarters
one small onion, coarsely chopped
one clove garlic, crushed with press
1 cut up chicken, 3 1/2 to 4 pounds, skin removed from all pieces except wings
1 cup chicken broth
3 tablespoons cornstarch
1/2 teaspoon dried thyme
salt and pepper
one package frozen peas, thawed, 10 ounces
1/2 cup heavy or whipping cream

Directions Step-By-Step

1
in 5 to 6 quart slow cooker bowl, mix carrots, potatoes, onion and garlic. Place chicken pieces on top of vegetables. In a 2 cup liquid measuring cup, with a fork, mix broth, cornstarch, thyme, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; pour mixture over chicken and vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting eight hours or on high setting six hours.
2
With tongs or slotted spoon, transfer chicken pieces to warm deep platter. With slotted spoon, transfer vegetables to platter with chicken pieces. Cover platter to keep warm. Stir peas and cream into cooking liquid. Heat through. Spoon sauce over chicken and vegetables on platter. Serves six.

About this Recipe

Course/Dish: Chicken