1lb boneless chicken breast
3/4C onion
1/2C celery
3/4C carrots
7oz can peas, drained (roughly 3/4C)
7oz can corn, drained (roughly 3/4C)
3 1/2C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2C chicken broth
1 1/2C heavy cream
1/3C all purpose flour
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic. To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours. Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker. In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30 minutes.
No comments:
Post a Comment