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Creamy Country-style Chicken Stew

Creamy Country-style Chicken Stew

It's fall, y'all, and that can only mean one thing—it's time for some homemade country-style comfort food! Today, I am thrilled to share with you my mouthwatering creamy country-style chicken stew recipe. Fall is hands down my favorite season, with its crisp air and stunning foliage. It's the ideal time to whip up some hearty and delicious comfort foods that will warm your body and soul. Get ready to indulge in a bowl of pure coziness with this delectable stew!

Ingredients:

  • 4 pounds (about 16 pieces) of boneless, skinless chicken thighs, cut into chunks

  • 2 tablespoons of melted butter

  • 1 onion, chopped

  • 3 cloves of minced garlic

  • 2 celery stalks, chopped

  • 2 tablespoons of smoked paprika

  • 1 tablespoon of soul seasoning

  • 4 tablespoons of powdered chicken bouillon

  • 3 cups of chicken broth

  • 2 cups of evaporated milk

  • 2 carrots, sliced

  • 6 to 8 large potatoes, peeled and cut into chunks

  • 4 tablespoons (1/4 cup) of flour

  • Seasoning salt and freshly ground black pepper, to taste

Instructions:

In a large crockpot, add the melted butter, diced onion, minced garlic, and chopped celery. Then give the mixture a stir. Add the chicken thighs and season with smoked paprika, soul seasoning, powdered chicken bouillon, and seasoning salt and freshly ground black pepper.


Pour in 3 cups of chicken broth and stir in 2 cups of evaporated milk.


Allow the chicken mixture to cook for 4 to 6 hours on the highest setting with the lid on, or cook for about 8 to 10 hours on the lowest setting.


Once the chicken has cooked through, take the meat out of the crockpot and cut it into chunks, or shreds.


Begin by peeling and slicing 6 to 8 potatoes into chunks, as well as slicing 2 carrots. Then add them to the crockpot.


If preferred, you can add the potatoes and carrots before cooking the chicken. However, I recommend waiting until midway through the cooking process to prevent the potatoes and carrots from becoming too mushy. If using canned vegetables, add them towards the end of cooking and adjust the cooking time accordingly.


Return the chicken back to the crockpot. Set the crockpot to the low setting and allow the stew to simmer until the root vegetables are tender when pierced with a fork.


To prepare the thickening agent for the stew, combine 4 tablespoons of flour with 1 cup of the cooked chicken broth in a bowl. Whisk the mixture until it is smooth and free of any lumps. Pour the slurry into the crockpot and stir thoroughly to incorporate it into the stew.


Simmer for about 30 minutes more to allow the stew to thicken and cook the flour, stirring occasionally.


Serve hot and enjoy!


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