tender tummy chicken stew
My husband cannot eat onions or garlic. I’m on a reduced sodium diet. This stew has so much flavor you won’t miss them. If you are sensitive to dairy, just omit the butter and cream cheese. It’s just as good, just not as creamy. I hope you enjoy it.
prep time
15 Min
cook time
4 Hr 30 Min
method
Slow Cooker Crock Pot
yield
8 serving(s)
Ingredients
- 2 pounds shredded rotisserie chicken
- 1/2 teaspoon white pepper
- 3 tablespoons butter
- 5 medium carrots, sliced
- 5 stalks celery ribs, chopped
- 2 small red bell pepper, chopped
- 1/2 cup white wine or cooking wine
- 1 tablespoon Worcestershire sauce
- 4 cups low-salt chicken broth
- 1 1/2 pounds yellow potatoes, cut into bite-sized pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 teaspoon dried sage
- 2 medium red bell pepper, chopped
- 5 - bay leaves
- 1/2 cup water
- 8 ounces cream cheese, cubed
- 2 tablespoons corn starch
- 12 ounces frozen mixed vegetables (corn, peas, carrots, & green beans)
How To Make tender tummy chicken stew
-
Step 1Put all the ingredients except the cream cheese, water, corn starch, and frozen vegetables in a slow cooker.
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Step 2Cover and cook on high for 4 hrs.
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Step 3Mix the corn starch and water until smooth.
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Step 4Add the frozen vegetables, corn starch mix, and cream cheese to the slow cooker. Mix well.
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Step 5Cover and cook until the cream cheese is melted and the vegetables warm; about 30 min.
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Step 6Don’t eat the bay leaves; remove before serving. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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