Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

bonnie’s creamy chicken stew

ReikiHealsTheSoul avatar
Recipe by
BonniE !
@ReikiHealsTheSoul
Cottonwood, CA

Serve this slow-cooked stew with some crusty bread, and hey, you've got this! The star of this show is the celery and the parsley. They really shine in this recipe, and the chicken is melt-in-your-mouth delicious. We ate every drop of this wonderful stew, sopping it up with that crusty bread, and we are looking forward to having this dish on the menu again and again. It is definitely company worthy, too. Enjoy!

yield 4 Note cooking time is approximate
prep time 15 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For bonnie’s creamy chicken stew

  • START THE CHICKEN
  • 2 large, frozen, chicken breasts, skinless and boneless
  • 1 can cream of celery soup
  • 1/4 cup vermouth
  • DO VEGGIES NEXT
  • 1 cup chicken broth made with soup base
  • 1 cup carrots, cut into chunks
  • 1 cup celery, cut into chunks
  • 1/2 cup chopped fresh parsley
  • 1 yukon potato, peeled and cut into chunks
  • THEN ADD SEASONINGS
  • 1 teaspoon leaf thyme
  • 2 teaspoons leaf basil
  • salt and pepper to taste
  • OPTION TO CONSIDER
  • 1/4 to 1/2 cup heavy cream

How To Make bonnie’s creamy chicken stew

  • frozen chicken breast
    1
    To Begin: Add frozen chicken breasts to a small to medium size crockpot--A size that will fill to about 3/4 full after all the ingredients are added. Add 1/4 cup of Vermouth, and spoon one can of celery soup, without any water, over the chicken, and cook 3 hours on high.
  • 2
    While the chicken is basking in the vermouth and celery soup, you can chop all the vegetables into chunks, and set them aside.
  • 3
    After the chicken has cooked for 3 hours, add one cup of Better Bouillon chicken broth, chopped celery, fresh parsley, carrots, and one large Yukon potato, to the crockpot. The veggies should be slightly covered with the broth. We don't want too much liquid.
  • 4
    Sprinkle 1 teaspoon of leaf Thyme, 2 teaspoons of leaf Basil, and sprinkle salt and pepper to your taste, over the vegetables and broth.
  • 5
    After adding the vegetables, cook on HIGH until the stew starts to bubble, then turn the crockpot on LOW to simmer until the end of the cooking time. Cook 4-5 hours until the chicken and vegetables are fork tender. I also cut the chicken breasts in half about half way through the cooking time. Check to see if veggies are fork tender a couple of times so you don't overcook the stew.
  • 6
    This stew is delicious at the end of the cooking time without cream; however, we do like the addition of cream to the recipe. After the chicken and vegetables are done, add 1/4 to 1/2 cup of heavy whipping cream according to your taste, and gently combine the cream with the broth. Time to eat! Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT