SLOWCOOKER BROCCOLI STEW
MAKES 8 SERVINGS.
2 pounds potatoes, quartered
2 cups frozen broccoli florets, thawed
8 chicken thighs, skin removed
8 oz pkg cream cheese
3/4 tsp pepper
1 tbs Italian seasoning
1 tbs dried minced onion
1/2 cup chicken broth
10.75 oz can cream of mushroom soup, undiluted
3/4 tsp salt
1 tbs garlic powder
6 tbs butter, melted
1 cup Italian salad dressing
PLACE chicken in a slow cooker. Combine salad dressing, broth, 4 tbs butter, onion, garlic, Italian seasoning, 1/2 tsp salt and pepper in a bowl, pour over chicken. Cover cook on low 5 hours. Combine soup, cream cheese, and 2 cups liquid from slow cooker in a bowl until blended, add to slow cooker. Cover cook 45 min. longer or until tender, adding broccoli during last 30 min. of cooking. Place potatoes in a saucepan, cover with water. Bring to a boil. Reduce heat cover simmer until tender. Drain, return to pan. Mash potatoes with remaining butter, salt and pepper. SERVE with chicken and broccoli mixture...
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