This is my favorite crockpot recipe – and I break it out every year when the temps start to drop. I have been sick all week and the temperatures are becoming cooler. As I take care of the horses at the barn I dream of settling down at home to a nice bowl of soup or stew. I will say that I am quite picky when it comes to soups or stews – I don’t like many – although I wish I did. But this one is amazing.
Creamy Chicken Stew – Crockpot Set It And Go!
I have quite a few crockpots and my favorites are definitely the Crock-Pot brand. They have sizes for everything and I have probably every size and shape available. For this one I used their 8 Quart Oval Crockpot.
This is a recipe where I don’t really measure. I base the volume of each ingredient on how much room I have left in the crockpot, because I will not have any space left – I fill it to the brim.
This is also a recipe you can have fun with. I have made many variations. Some ingredients that this batch does not have but you could certainly include: bacon, pasta, green beans, broccoli, beans, celery or pretty much anything else you find in soups and stews.
Once my batch is done – I also store them in pint sized, wide mouth canning jars with plastic lids. When I am running around in the morning getting the kids ready for school and trying to get them out the door, I often run out of time to take care of me. That means I leave without breakfast or lunch and end up resorting to spending money that I don’t need to and eating less healthy than I’d like. These canning jars are my savior. I use larger ones (wide mouth always) to bring my salads in a jar. So many options and they can go straight into the microwave without worrying about microwaving plastic.
So it is totally time to share this recipe with you – remember you can have fun with it and make it however you want. Enjoy!
- Crockpot - I use a large one - the more the better
- Chicken - I use a package of chicken tenders (about ten)
- Chicken Broth - quart size
- Vegetables - frozen, canned or fresh. I used corn, peas, carrots, diced potatoes
- 1 bar of Cream Cheese
- 1 cup of milk
- ¼ cup of flour (or Bisquick)
- Place chicken, broth and vegetables in a crockpot and set on high. Do not fill completely to the top - you will need room for the rest.
- After about two hours mix a bar of cream cheese, milk and flour together and stir into your warm crockpot contents. I actually mix my cream cheese mixer with a blender to avoid chunking. If you are using a very large crockpot like I do - you will want to double this (2 bars cream cheese, 2 cups milk and ½ cup flour).
- Continue to cook on high for another three hours.
- Serve hot, store refrigerated. I store in portion sized canning jars to easily carry for work lunches.