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Creamy Chicken & Broccoli Stew

Shh! Don’t tell anyone! This recipe is so simple, but you’d never know it. My husband, who normally doesn’t like chicken, asks for this dish regularly. —Mary Watkins, Little Elm, Texas
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    8 servings

Ingredients

  • 8 bone-in chicken thighs, skinned (about 3 pounds)
  • 1 cup Italian salad dressing
  • 1/2 cup white wine or chicken broth
  • 6 tablespoons butter, melted, divided
  • 1 tablespoon dried minced onion
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups frozen broccoli florets, thawed
  • 2 pounds red potatoes, quartered

Directions

  • Place chicken in a 4-qt. slow cooker. Combine the salad dressing, wine, 4 tablespoons butter, onion, garlic powder, Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl; pour over chicken.
  • Cover and cook on low for 5 hours. Skim fat. Remove chicken from slow cooker with slotted spoon; shred chicken with 2 forks and return to slow cooker. Combine the soup, cream cheese and 2 cups of liquid from slow cooker in a small bowl until blended; add to slow cooker. Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking.
  • Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and return to pan. Mash potatoes with the remaining butter, salt and pepper.
  • Serve chicken and broccoli mixture with potatoes.
Nutrition Facts
2/3 cup chicken mixture with 1/2 cup potatoes: 572 calories, 36g fat (14g saturated fat), 142mg cholesterol, 1126mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 29g protein.

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