Pennsylvania-Dutch Chicken Stew |
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Prep Time: 10 Minutes Cook Time: 350 Minutes |
Ready In: 360 Minutes Servings: 8 |
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I have not yet made this recipe, and can't remember where I found it, but wanted to post it before I lose it. I can't wait until the weather cools off so that I can try it. Lots of yummy flavors in this one! Ingredients:
2 (11 ounce) cans cream of chicken soup |
2 cups diced potatoes |
2 cups diced peeled butternut squash |
2 cups sliced carrots |
1 1/2 cups frozen pearl onions |
1 cup frozen corn |
2 celery ribs, chopped |
2 tablespoons snipped fresh dill |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 skinless chicken thighs, trimmed |
3 tablespoons flour |
1/4 cup water |
3 tablespoons sour cream |
1 cup frozen baby peas, thawed |
cooked egg noodles |
Directions:
1. In 5 qt crockpot, combine soup, potatoes, squash, carrots, corn, celery, dill, salt, and pepper. Top with thighs, bone side up.
2. Cover and cook on low 6-7 hours.
3. Remove thighs to cool. Skim fat from crockpot.
4. In small bowl, combine flour and water. Add sour cream. Stir into veggies. Cover and cook on high for 30 minutes.
5. Shred chicken and add to stew. Add peas. Serve on noodles.
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