Slow-Cooker Pantry Chicken Stew
This sounds really good is very close to that of crustless chicken pot pie. A must try.
Ingredients
- 700 grams chicken thighs, no skin, bone reomved, cut into bite size pieces
- 1/4 cup all purpose flour
- 220 grams fresh mushrooms, sliced
- 2 cups carrots, chopped
- 1 small onion, chopped
- 1 3/4 cup chicken stock, fresh or from powder
- 6 cloves garlic, smashed and minced
- 1 cup frozen peas
- 1/2 cup Cream cheese, softened, this is about 1/2 block of 250 grams
Instructions
- Add the chicken to your slow cooker and add the flour, stir to mix. Add the rest of the ingredients except the peas and cream cheese, mix then cover and cook on Low setting for 6-8 hours or High setting for 3-4 hours.
- Stir in the Cream cheese and peas, cook for another 30 minutes, serve over pasta, rice, or biscuits.
Notes
Chicken thighs will run about 75 Baht/kilo (figure 65 Baht for the chicken), the Cream cheese will run about about 60 Baht for 1/2 package of 250 grams. For 6 servings, this is about 62 cents per serving.
Variants: Add cubed potatoes to the slow cooker as well.
Adapted from an internet recipe.
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