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Slow Cooker Chicken Pot Pie Stew

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  • 1/2 cup 2% milk
  • 1/3 cup all-purpose flour
  • 2 lbs. boneless, skinless chicken thighs, trimmed of fat
  • 2 medium carrots, sliced
  • 1 small onion, chopped
  • 1 cup sliced shiitake mushroom caps
  • 1 tub Knorr® Homestyle Stock Chicken
  • 2 tsp. fresh thyme leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Calories180
Calories from Fat50
Total Fat5g
Saturated Fat1.5g
Trans Fat0g
Polyunsaturated Fat1g
Monounsaturated Fat2g
Cholesterol110mg
Sodium450mg
Total Carbs8g
Dietary Fiber1g
Sugars2g
Protein24g
Vitamin D0%
Calcium4%
Iron8%
Potassium386mg
Vitamin C4%
Vitamin A50%

  • 1 Stir together milk and flour in slow cooker. Place chicken in slow cooker and turn to coat. Add remaining ingredients and stir.
  • 2 Cover and cook on LOW 8 to 10 hours or HIGH 4 to 6 hours or until vegetables are tender. Break chicken into bite-size pieces with wooden spoon.
  • 3 Serve, if desired, with buttermilk biscuits*.