Creamy Crockpot Chicken Stew…and Pot Pie…and Possibilities

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In another pantry experiment, I made a batch of “Cream of Something” soup mix. It’s a lower fat, healthier alternative to canned cream soups, especially as you make it and know exactly what is in it. It is comprised of chicken bullion granules, nonfat dried milk, cornstarch, and dried spices (basil, onion, thyme, pepper). It sounds a little weird but it’s pretty tasty.

Today I decided to make a chicken and rice crockpot stew – just set it and forget it. 

  
What ended up happening is the soup mix turned out to be a base for another base. My stew turned out thick and creamy and while delicious on its own, was screaming for dumplings or crust or cheese and vegetables. So much can be done with such minimal effort.

CREAMY CHICKEN AND RICE CROCKPOT STEW
1 pound chicken thighs
1 cup brown rice
1 chopped onion
1 cup chopped carrots
2 quarts water
1.5 cups cream of something soup mix
Juice of 1 lemon
1 small can corn

  1. Place thighs, onions, carrots, water, and rice in crockpot, set on high.
  2. After three hours mixture will be thick. Add remaining ingredients and set to warm for another half hour. Enjoy!

  
Now you can play! I created an individual pot pie by adding cheese into the stew, topping with pie crust, and baking to golden brown. You can make empanadas, dumplings, casseroles…possibilities are endless and there’s barely work involved!

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