Pennsylvania-Dutch Chicken Stew
- Ready In:
- 6hrs 10mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 2 (623.68 g) can cream of chicken soup
- 473.18 ml diced potatoes
- 473.18 ml diced peeled butternut squash
- 473.18 ml sliced carrots
- 354.88 ml frozen pearl onions
- 236.59 ml frozen corn
- 2 celery ribs, chopped
- 29.58 ml snipped fresh dill
- 2.46 ml salt
- 2.46 ml pepper
- 6 skinless chicken thighs, trimmed
- 44.37 ml flour
- 59.14 ml water
- 44.37 ml sour cream
- 236.59 ml frozen baby peas, thawed
- cooked egg noodles
directions
- In 5 qt crockpot, combine soup, potatoes, squash, carrots, corn, celery, dill, salt, and pepper. Top with thighs, bone side up.
- Cover and cook on low 6-7 hours.
- Remove thighs to cool. Skim fat from crockpot.
- In small bowl, combine flour and water. Add sour cream. Stir into veggies. Cover and cook on high for 30 minutes.
- Shred chicken and add to stew. Add peas. Serve on noodles.
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Reviews
-
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.
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This is very easy to make and tastes fantastic when finished! Definitely a comfort food! My husband usually lets me decide what to cook, yet he continually requests this one. I dont care for the pear onions as much so I dont use a full 1.5 cups. My children are so-so about it, but I have a feeling they'll grow into it :) It's a new staple at our house! Thanks!
RECIPE SUBMITTED BY
Mariah
Swannanoa, North Carolina
I have to cook every night for a top-rated chef. And children. And I work full-time. Always looking for recipes that are easy, healthy, and can impress.