Ingredients Stew 8 boneless skinless chicken thighs (about 2 lb) 3 cups chicken broth (from 32-oz carton) 4 medium carrots, peeled and cut diagonally into 1/4-inch slices 3 medium Yukon gold potatoes, cut into 1-inch cubes 3 stalks celery, cut diagonally into 1/4-inch slices 1 medium onion, diced 1 teaspoon dried thyme leaves 1 1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 cup cornstarch 1/4 cup water 1/2 cup heavy whipping cream 2 tablespoons finely chopped Italian (flat-leaf) parsley Pie Crust Crackers 2 tablespoons butter, melted 1/2 teaspoon dried thyme leaves 1/4 teaspoon salt 1 box Pillsbury� refrigerated pie crusts, softened as directed on box Steps 1 Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, potatoes, celery, onion, thyme, 1 1/4 teaspoons salt and the pepper. Cover; cook on High heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165�F) and potatoes and carro...
Comments
Post a Comment