I love it such a lot that I most likely eat additional stew and soup within the summer than your average person, particularly considering our summers area unit a bit on the short aspect here (you’d assume I’d wish to require advantage of our shorter broiling season!).
I was battling making an attempt to come to a decision what to create for you this month with these attractive Chilean Splash very little Potatoes. I had thought of perhaps a conventional stew or joint, and whereas those would have each been super delicious, this creamy garlic cheese chicken version takes the cake.
- 1 lb Little Potatoes I used Chilean Splash, halved or quartered if large
- 3 boneless skinless chicken breasts cut into 1″ pieces
- 1 stalk celery chopped
- 1/2 medium onion finely chopped
- 3-4 large carrots thinly sliced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3 cups chicken or vegetable broth
- 2/3 cup cream or milk
- 4 tablespoons corn starch
- 1/2 cup shredded Parmesan cheese
- Add potatoes, chicken, celery, onion, carrots, garlic, salt, parsley, thyme, pepper, and broth to a 4-6 quart slow cooker. Cover and cook on low for 4 hours or until chicken is cooked through and potatoes are tender (this could take up to 6 hours depending on the temperature of your slow cooker — cutting them smaller will speed up cooking time).
- Set slow cooker to high. Stir together cream and corn starch and stir into slow cooker, along with Parmesan cheese. Cover and cook another 30 minutes or until thickened.
- Serve immediately with crusty bread for dipping (the best way!).