Friday, October 11, 2013

Creamy Chicken and Potato Stew

We are in soccer season, which means two to three nights a week we are at the soccer fields until 6:30. I try to prepare meals early in the day, so they are ready when my hungry little soccer players (and my hard working husband) get home.

Yesterday, I had thawed boneless, skinless chicken breasts in the refrigerator and had no idea what to do with them. I wanted to do something different. I also wanted something warm because I am coming down with a cold and something soothing sounded good.

I did a search for a crock pot soup recipe that included chicken. I found this recipe. I adapted that recipe to make it more to our taste. I decided to try the stew recipe and pair it with Buttery Bread Machine Rolls from Money Saving Mom. Both were new recipes, so I was a bit nervous.

Now that I have tried it, and it was a big success, I thought I'd share it with all of you.
Creamy Chicken Potato Stew

2 boneless skinless chicken breasts
2 large potatoes (I used purple) cut in bite size pieces
2 carrots (I used yellow) cut in small chunks
1/2 chopped onion
2 whole cloves garlic
1 can cream of chicken soup
2 cups of chicken broth
8 oz cream cheese

Layer the chicken, potatoes, carrots, garlic and onions. Next drop spoonfuls of the soup, and pour chicken broth on top. Cook on low for 5 hours. After 5 hours, add in cream cheese. Let it continue to cook on low for 1 hour. After 1 hour, remove chicken and shred it. Put chicken back in the crock pot. Stir or whisk the stew in order to break up cream cheese and make it creamy. Enjoy!

The only adapting I did with the rolls is that I brushed them with a honey butter right after they came out of the oven. The rolls literally took me less than 10 minutes to prepare. Super simple. Super tasty! 

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