Creamy Chicken Vegetable Stew A comforting and hearty stew combining tender chicken, fresh veggies, and a creamy base, perfect for chilly nights. Ingredients: 2 diced carrots that have been peeled 1 medium-sized diced onion 2 stalks of chopped celery 3 minced cloves of garlic 2 cups of chopped potatoes, either russet or Yukon Gold 1 cup of defrosted frozen peas 1 cup of frozen corn 1 pound of skinless, boneless chicken fillets or thighs 4 cups of chicken stock 1 cup of heavy cream 1 and 3/4 cups of white flour 1 teaspoon of dry thyme 1/2 teaspoon of smoked paprika Salt to taste, or 1/2 teaspoon 1/4 teaspoon of black pepper Optional: biscuits, puff pastry, or spliters for topping Instructions: 1. Gather all the necessary ingredients. 2. Place the chopped carrots, celery, onion, garlic, and potatoes into the slow cooker. 3. Layer the chicken on top of the vegetables. 4. Season the mixture with salt, pepper, smoked paprika, and thyme. 5. Pour in the chicken stock and mix gently to combine the ingredients. 6. Bring the stew to a boil, then cover and simmer on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken is cooked and the vegetables are tender. 7. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker. 8. In a small bowl, whisk together the flour and heavy cream until smooth and lump-free. 9. While stirring, pour the cream mixture into the slow cooker. 10. Add the frozen corn and peas, then cover and cook on high heat for an additional 20-30 minutes to thicken the stew. 11. Taste the stew and adjust the seasoning with more salt or pepper if needed. 12. Serve immediately with optional biscuits, puff pastry, or spliters on top.
