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240 Minutes
Prep Time
10 Minutes
Cook Time
2
Servings
Ingredients
Salt
Pepper
Directions
- Place the two chicken breasts in the slow cooker.
- Add the minced garlic, diced onion, frozen mixed vegetables, diced potatoes, and the entire container of Western Family Chicken Broth to the slow cooker.
- Place the sprig of fresh rosemary and sprig of fresh thyme on top of the other ingredients in the slow cooker.
- Season with salt and pepper to taste.
- Cover the slow cooker and set it for 4 hours on the high heat setting.
- After 3 hours, carefully remove the fresh rosemary and thyme sprigs from the slow cooker and discard them.
- Take out the two chicken breasts and shred them using two forks. You can shred them directly in the slow cooker or on a separate plate.
- In a separate bowl, whisk together the heavy cream and flour until you have a smooth mixture. This will be used to thicken the sauce.
- Pour the heavy cream and flour mixture into the slow cooker and stir it into the other ingredients. Return the shredded chicken to the slow cooker and stir well to combine.
- Continue cooking for the remaining hour, allowing the sauce to thicken and the flavours to meld.
- Once the cooking time is up, taste and adjust the seasoning with more salt and pepper if needed.
- Serve your creamy chicken and vegetable stew hot, along with your favourite side salad and fresh bread for a delicious and comforting meal.
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