I am going to introduce you to my new creamy chicken vegetable stew. Just know that I was supposed to be doing many other things today rather than tinkering in the kitchen. On the list was a Lifetime movie marathon, blogging catch-up time, and a few hours at the good old scrapbook.
Today was day one of Icemageddon 2015. It was also an otherwise important day for me – one that has been marked in my mental calendar and in my iPhone calendar for months now. It was supposed to be a day that would find me home in solitary bliss with both children at daycare since their daycare would be open and my work would be closed – a rare gem of a day. Of course, since The Hubs would be off work too, I had planned to keep him plenty busy with projects in the garage.
I have not been alone in my own home since July. It is now February. I’m sure you other mothers can understand how desperately I was looking forward to this “me” day. I love cuddling with my girls 99% of the time. But today was supposed to be my day. As one of my friends on Facebook told me, I probably can’t count on a me day for another 20 years or so. I’m learning. Icemageddon did me dirty and left us all iced in together today. I do love a good snow day. I just prefer it when it is on a work day.
Anyway, it seemed I should make some use of this day. A recipe for a creamy chicken vegetable stew was in order. I had to work with whatever was in the pantry and the fridge since we obviously wouldn’t be making a store run.
First, I added chicken bouillon powder to six cups of boiling water to yield six cups of broth. Of course, you could use canned or homemade broth if you prefer. To my slow cooker, I added the frozen chicken breasts, the celery, the onion, the carrots, some salt, pepper, garlic powder, and a bit of thyme. I poured the broth over the mix and topped it with two bay leaves.
The only things which did not go in at this point were the corn, the milk, the flour, and the rice. I set the slow cooker on low for six hours. (Note that some slow cookers may require another hour or so with the frozen chicken to be cooked thoroughly.)
At about halfway into the cooking time, I added the rice. Thirty minutes before cook time was to end, I added the corn (which was still frozen) and shredded the chicken with two forks. Next, I mixed the flour and milk in a baby bottle with a cap (but any small container with a tight-fitting lid would have worked) and shook up the flour and milk until it was smooth so it could be used as a thickening agent. I poured it into the hot soup and let it cook the remaining thirty minutes or so.
This creamy chicken vegetable stew is just that – creamy. It has a thick texture – a really thick texture. It reminds me of the texture of tapioca pudding. I suppose it could be thinned out a bit if you find it too thick. The sweetness of the carrots and the sweet corn I used danced well with the hint of pepper and onion. Note, that I went back and added more pepper next time I made this creamy chicken vegetable stew because I love the way the pepper and the sweet corn taste together.
Creamy Chicken Vegetable Stew – Slow-Cooker Version
- 2 frozen chicken breasts
- 2 stalks celery, chopped
- 1/2 cup onion, chopped
- 6 cups chicken broth
- 16 oz baby carrots
- 3/4 cup long-grained rice, uncooked
- 2 cups frozen or canned sweet corn (mine was previously grill roasted and cut from the cob)
- 1/2 cup milk
- 1/4 flour
- 1 tsp garlic powder
- 1 tsp thyme
- 1-2 tsp salt
- 1-2 tsp pepper
- 2 bay leaves
- To a slow cooker, add the frozen chicken breasts, the celery, the onion, the carrots,and all the seasonings.
- Pour broth over mixture.
- Set the slow cooker to cook 6-7 hours on low.
- At about halfway into the cooking time, add the rice.
- Thirty minutes before cook time is up, shred the chicken with two forks.
- Add the corn.
- Next, mix the flour and milk in a small container with a lid and shake until well combined.
- Pour flour mixture into the soup.
- Cook for the remaining time. Stew should be thick.
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What are your favorite snow day/ice day meals?
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