Pennsylvania-Dutch Chicken Stew

READY IN: 6hrs 10mins
Recipe by Mariah

I have not yet made this recipe, and can't remember where I found it, but wanted to post it before I lose it. I can't wait until the weather cools off so that I can try it. Lots of yummy flavors in this one!

Top Review by Sharon F.

I found this recipe in a McCall's magazine at least 20 years ago. Every one in the family loves it, so easy to make in the crockpot on a chilly fall day. I lost it and was in a panic as our cool fall days are starting and I wanted to make it. Did a search and shocked to find it. I don't put in the butternut squash, simply because the first time I made it, I didn't have any and didn't want to run to the store. But we love squash so might try it that way today.

Ingredients Nutrition

Directions

  1. In 5 qt crockpot, combine soup, potatoes, squash, carrots, corn, celery, dill, salt, and pepper. Top with thighs, bone side up.
  2. Cover and cook on low 6-7 hours.
  3. Remove thighs to cool. Skim fat from crockpot.
  4. In small bowl, combine flour and water. Add sour cream. Stir into veggies. Cover and cook on high for 30 minutes.
  5. Shred chicken and add to stew. Add peas. Serve on noodles.

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