Southern Chicken Stew
This reminded me of the “deconstructed chicken pot pie†recipe that my family loves. I still prefer the deconstructed chicken pot pie recipe a little more than this one. But, when you consider how EASY this recipe was, it might be a toss up. This will definately be a repeat recipe in my family. My favorite part? I loved the way the chicken fell apart. It was so buttery soft it almost melted.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 cup all-purpose flour
- 1 small onion chopped
- 1 cup chicken broth
- 1/2 cup half and half
- 1 cup frozen peas
- 6 medium carrots diced
- 2 stalks celery diced
- 3 boneless, chicken breasts
- Carbohydrate 95.82735003835 g
- Cholesterol 1009.54000007569 mg
- Fat 214.489525023912 g
- Fiber 19.5917498939059 g
- Protein 250.134425009993 g
- Saturated Fat 70.5266783480381 g
- Serving Size 1 1 Recipe (2150g)
- Sodium 1818.82166725624 mg
- Sugar 76.235600144444 g
- Trans Fat 17.7043733346759 g
- Calories 3357 calories
Put chicken breasts in the bottom of the slow cooker/crock pot. Then, toss in carrots, onion, and celery. Then, pour in the flour, the the chicken stock, and a little salt and pepper. Cook for 5 to 6 hours on low. Shred the chicken {I just used two forks and shredded it up while it was still in the crockpot} and then, add the half and half and frozen peas in about 15 minutes before serving.
