Slow Cooker Chicken Cobbler Stew Recipe
A comforting bowl of homemade goodness.
Servings: 10 servings
Calories: 184kcal
Ingredients
- 2 large boneless, skinless chicken breasts (about 2-3 cups cut)
- 1 small red onion (diced fine)
- 3 large garlic cloves (pressed or finely minced)
- 1 cup carrot slices (slice thin)
- 1 cup sliced celery (slice thin)
- 2 large Yukon Gold potatoes (diced small)
- 1½ cups frozen peas (fresh peas work too)
- 4 cups chicken stock (no sugar or dextrose added)
- 1 tbsp. dried thyme
- 2 tsp. dried rosemary (ground is best, but whole will work)
- salt and pepper (to taste after cooking
- 1 tbsps. arrowroot powder (or cornstarch)
- 2 tbsp. water
- 1 cup heavy cream (or plain yogurt - optional)
Instructions
- Add chicken, onion, garlic, carrot, celery, peas, broth, thyme, and rosemary to the slow cooker. Stir to combine.
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until chicken is cooked through and veggies are tender. Stir in the arrowroot slurry or cream during the last 10 minutes of cooking to thicken the stew. If using yogurt, stir it in after turning off the slow cooker.
- Spoon into bowls. Season to taste with salt, and pepper.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1cup (approximate) | Calories: 184kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 82mg | Potassium: 474mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2724IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 1mg