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Creamy Chicken and Potatoes
Creamy Chicken and Potatoes

Creamy Chicken and Potatoes

8 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups (half 16-oz. bag) peeled baby carrots
1 pounds red potatoes, each cut into quarters
1 small onion, coarsely chopped
1 cloves garlic, crushed with press
1 (3 1/2- to 4-pound) cut-up chicken, skin removed from all pieces except wings
1 cups chicken broth
3 tablespoons cornstarch
1/2 teaspoon s dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 package s (10-ounce) frozen peas, thawed
1/2 cups heavy or whipping cream
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Let's Make It
1. In 5- to 6-quart slow cooker, combine carrots, potatoes, onion, and garlic. Place chicken pieces on top of vegetables. In 2-cup liquid measuring cup, with fork, mix chicken broth, cornstarch, thyme, salt & pepper; pour mixture over chicken and vegetables.
2. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 6 hours.
3. With tongs or slotted spoon, transfer chicken pieces to warm deep platter. With slotted spoon, transfer vegetables to platter with chicken pieces. Cover platter to keep warm. Stir peas and cream into cooking liquid; heat through. Spoon sauce over chicken and vegetables on platter.
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