I love putting this in the slow cooker in the morning before I leave for work. Then, when I come home on my lunch break, I can check and see if it’s ready to go. Usually, it needs a couple more hours because my slow cooker doesn’t cook very fast. By the time me and the kids get home for the day, it’s ready to eat. It’s perfect for those nights that we are going to be gone at sports or some other activity. Check out what they are saying about this recipe over at The Recipe Rebel:
“It’s hearty, creamy, cheesy and loaded with vegetables!”
It’s the perfect winter comfort food, or great when you don’t want to warm up the house by turning on the oven!
Ingredients
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
½ medium onion, finely chopped
3-4 large carrots, thinly sliced
1 teaspoon minced garlic
1 teaspoon Morton salt
1 teaspoon dried parsley
1 teaspoon dried thyme
¼ teaspoon black pepper
3 cups Swanson chicken or vegetable broth
⅔ cup cream or milk
4 tablespoons Argo corn starch
½ cup shredded Parmesan cheese
Instructions
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.
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Quick Tip: Serve with crusty bread for soaking up all the yummy juices.
Thanks again to The Recipe Rebel for this hearty and tasty recipe.
