Slow Cooker Creamy Chicken
Set it and forget it. This simple slow cooker recipe comes together in almost no time and is guaranteed to satisfy everyone. This hardy dish has everything you want in a creamy stew.
Equipment
- Mixing Bowl
- Measuring Equipment (Cup/Tablespoon/Teaspoon)
- Cutting Board
- Knife
- Slow Cooker
Ingredients
Starting Vegetables
- 200 Grams Carrots, Diced
- 2 Stalks Celery, Diced
- 1 Onion, Diced
- Pepper, To Taste
- 30 Grams All-Purpose Flour (¼ Cup)
Stew Base
- ½ Cup Dried Pasta
- 1 Can Cream of Chicken Soup (300ml / 10.5 fl oz)
- 1 Can Cream of Mushroom Soup (300ml / 10.5 fl oz)
- 4 Bay Leaves
- 1 Chicken Breast, Cubed
- Salt, To Taste
- ½ Cup White Wine
- ½ Cup Chicken Broth
Final Ingredients (10 minutes before serving)
- ½ Cup Heavy Cream
- 1 Cup Frozen Peas
Instructions
- Toss the vegetables (everything in the starting vegetables) together with the flour and pepper. No need to add any salt, as the soup is fairly salty.
- Add a bottom base of soup to the slow cooker, about half a can.
- Add the vegetables/flour mixture, then the pasta,and after the rest of the soup.
- Add the bay leaves on top of the soup. Don’t mix them into the soup.
- Place the chicken on the very top and season with salt to taste.
- Pour the wine and broth on top. Do NOT stir or mix. Just let everything sit.
- Cover the slower cooker and cook for 4 to 6 hours on the low setting.
- Thirty minutes before serving, prepare the Drop Dead Easy Rock Biscuits (see below).
- Ten minutes before serving, add the cream and stir. Cover and cook for ten minutes.
- Severe with the Drop Dead Easy Rock Biscuits. They make a great base.