Slow Cooker Chicken Stew

By spend with pennies

Ingredients

1 tablespoon butter
1 small onion (chopped)
2 cloves garlic (minced)
1 ½ pounds Yukon gold potatoes (or red potatoes, cut into ½-inch pieces)
2 medium carrots (diced)
1 rib celery (diced)
1 cup frozen corn (thawed)
1 pound boneless skinless chicken breasts
½ teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried thyme leaves
3 cups chicken broth (or chicken stock)
1 cup heavy cream (or evaporated milk)
2 tablespoons cornstarch
1 cup frozen green beans (thawed)

Prep Time20mins
Cook Time210mins
Servings6

Instructions

In a small skillet, melt the butter over medium heat. Add the onion and garlic and cook just until onion is slightly softened, about 3 minutes.

Transfer to the bottom of a 6-quart slow cooker. Add potatoes, carrots, celery, and corn. Top with the whole (uncooked) chicken breasts.

Sprinkle with poultry seasoning, salt, pepper, and thyme. Add the broth, cover and cook on HIGH 3 to 4 hours or on LOW for 7 to 8 hours or until the vegetables are tender.

Remove the chicken from the slow cooker and shred with two forks.

In a small bowl, combine the cream and cornstarch. Whisk until smooth. Add the cream mixture, chicken, and green beans to the slow cooker. Cook on HIGH for 30 minutes or until thickened.