Ingredients
- 2 lb boneless skinless chicken thighs or breasts, cut 1-inch
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 medium russet potatoes, peeled and ½-inch diced (optional)
- 3 cups low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp poultry seasoning
- 1/2 tsp dried thyme
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
- 1 cup whole milk or evaporated milk
- 3 tbsp cornstarch
- 3 tbsp cold water (for slurry)
- 1 cup frozen peas
- 8 baked biscuits, homemade or refrigerated
Equipment
- 5–6 qt slow cooker
- whisk
- measuring cups
Method
- Add chicken, onion, carrots, celery, potatoes if using, broth, Worcestershire, poultry seasoning, thyme, salt, and pepper to a 5–6 qt slow cooker.
- Cover and cook on Low 4–6 hours or High 2½–3½ hours until chicken is 165°F and potatoes are tender.
- Stir in butter and milk. Whisk in slurry. Cook on High 10–15 minutes until thick and creamy.
- Stir in peas. Taste and adjust seasoning.
- Serve filling in bowls and top with hot biscuits.
Nutrition
Calories: 470kcalCarbohydrates: 43gProtein: 33gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 880mgPotassium: 950mgFiber: 4gSugar: 8gVitamin A: 6500IUVitamin C: 15mgCalcium: 160mgIron: 3mg
Notes
No cream-of soup by design. Slurry and milk make a silky sauce. Add potatoes in Step 1 if using. For thicker sauce, add 1 extra tsp cornstarch + 1 tsp water. Avoid curdling: add milk at the end and simmer gently. Instant Pot: Pressure cook chicken, veggies, broth, and seasonings 8 min, natural release 10. Stir in milk/slurry on Sauté; peas last. Stovetop: Simmer 20 min, thicken with milk/slurry, peas last.
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